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.
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.
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.
Super Wok serves a broad variety of Chinese cuisine, with Cantonese, Szechuan, and Mandarin selections all prominently featured on the menu. House specialties, such as crispy lemon chicken and Thai-style spicy spareribs, can be complemented with veggie dishes like sautéed string beans and eggplant with garlic sauce.
The inventive chefs at Fresh Taste of Asia pepper the restaurant's Asian fusion fare with Sichuan and Japanese influences. The menu borrows flavors from pan-Asian locales to construct sumptuous region-specific specialties such as hunan spicy Chilean sea bass ($18.95), singapore rice noodles ($9.25), and pad thai ($8.75). A variety of classic sushi rolls encompasses morsels of spicy tuna ($6.50) and shrimp tempura ($8.95) alongside a classic california roll ($6.25) that comingles crabmeat, avocado, and cucumber borne to the table on Santa Ana winds. The Godzilla roll's crisp-fried yellowtail, crabmeat, and avocado ($10.75) combine forces to conquer the culinary skyline, and the Goldfish maki ($10.95) intersperses its tempura-crumb cortex with flavors of eel, shrimp, salmon, and avocado.