The chef twirls and spins his carving fork and spatula in a percussive rhythm atop the grill. He continues the show, slicing and seasoning meats and vegetables as part of a choreographed spectacle for guests lined around the perimeter of a hibachi grill. In addition to freshly seared dishes, the chefs also man a sushi bar, where they work with ingredients such as fresh salmon and deep-fried sweet potato. They prepare plenty of vegetarian items as well as a selection of Chinese dishes. Every dish is available for delivery within a 5-mile radius, which Kyoto's staff demarcates by drawing a large chalk circle around the restaurant.
Echoed by the Japanese lucky-cat statues and Chinese mountain wall art, Kashin Garden's pan-Asian specialties range from pad thai and tempura to fresh sushi. Chefs wok-toss morsels of meats, tofu, or shrimp and whip up specialties including rich duck and trios of chicken, shrimp, and beef, or scallop, shrimp, and calamari in crispy golden veggie nests. The sushi chefs craft rolls that encapsulate fresh yellowtail or spicy tuna more snuggly than the cold-blooded embrace of their mothers when they were wee roes. Characterized by soft lighting glowing from golden lamps and splashes of mosaic tiles, the lounge bar beckons patrons to kick back with a cocktail.
At The Ginger Pad, a casual atmosphere blends with the rich aromas of garlic, thai basil, and chili sauce hanging in the air to help guests forget the world outside. Like a suspension bridge made out of udon noodles, the menu connects distant lands through food, laying out delicious examples of Malaysian, Korean, Japanese, Chinese, Thai, and Vietnamese cuisine. Spring rolls or edamame preempt dives into salty-sweet pad thai or korean beef barbecue. Chopsticks can also lift spicy sichuan shrimp to mouths or gently cradle sushi rolls that combine colorful mango and avocado with fresh tobiko, tuna, salmon, and scallops.
Feng Shui embraces the culinary traditions of both China and Japan while updating its menu seasonally, garnering praise from the Boston Business Journal and New England Cable News for its extensive selection. Stir-fried orders of chicken, beef, and seafood arrive laden with ginger or signature sauces, and sushi chefs roll maki with traditional tuna and salmon or such innovative combinations as strawberry and wasabi aioli. Other menu items includes creamy crispy deep-fried jumbo shrimp with coconut sauce and spicy orders of Mala chicken, as well as signature sushi rolls like red sox maki and tempura lobster.
It’s easy to see which of Sugar Cane’s entrées are Chinese and which are Vietnamese, but making a choice among them may be slightly more difficult. The menu—split halfway down the middle according to nationality—pits such Vietnamese entrees as mango shrimp and lemongrass chicken against such Chinese staples as clams in a black bean sauce and Peking duck with flour pancakes. Diners can split the difference with a create-your-own stir fry, where a choice of meat and vegetables bathes in one of five pan-Asian sauces. Despite this dual approach, the menu is single-minded when it comes to drinks. The restaurant features an extensive collection of creative cocktails, frozen drinks, and other alcoholic libations that range from a lychee martini to a 33 beer imported from Vietnam. Intimate pairs or scientists researching a new straw technique can share a scorpion bowl, a juice-filled concoction made with rum, gin, vodka, and Bacardi. The restaurant also features non-alcoholic smoothies, Shirley Temples, and Vietnamese-style coffee.
Crimson and jade hues welcome visitors to Jade’s Restaurant, where tall palms stretch up from pots and servers bring plates of steamy Chinese food to booths and tables. Etched glass screens, depicting pandas, tigers, and flowers, separate sections of the restaurant. Within those areas, the staff serves ginger beef, orange shrimp, or salt and pepper calamari. Classic favorites such as spicy Hunan pork and sesame chicken intermingle with creative preparations like pineapple-flecked Hawaiian chicken with crispy Chinese greens and fried scallops stir-fried with hot peppers. On certain nights, Jade serenades patrons with the sounds of live music, karaoke, or wok vegetables sizzling to the tune of any requested top 40 hit.