Genji’s menu of traditional hibachi-style grill cuisine fires up the senses with a memorable dining experience that focuses on a sizzling grill and skilled chef dazzling diners with knife wielding dexterity. Stop in for lunch or dinner, grab a drink, listen to the fragrant aromas, and savor a helping of Genji sesame chicken ($15.99, dinner menu only), calamari ($5.99), or a N.Y. steak and scallops dinner ($19.99, dinner menu only). All dinners include a Japanese Shoyu soup, Genji salad, shrimp appetizer, vegetables, steamed rice, and tableside entertainment. Gaze at the grill in wonder, or simply watch the culinary flames flicker your pocket-sized scrying pool.
Stepping inside Ichiban Japanese Steakhouse, an eatery located on Brice Road, patrons might hear an audible sizzle as hibachi chefs sear filet mignon, lobster, and other meats and seafood on open grills. Diners can pair each savory bite with mushroom soup, grilled shrimp, and other sides.
Pendant lamps ensconced in sleek chrome or zebra-striped shades cast a soft glow across Sushi Thai, where blue walls offset the colorful fish fillets within the glass sushi case. Sushi chefs slice tuna tartare and coil specialty rolls behind the sushi bar as cooks in the kitchen prepare a menu of Thai fusion and sushi dishes such as pad thai with beef, udon noodles with chicken, and spicy Thai-style fried rice with chilies and basil. To complement these meals, guests can choose from an extensive drink menu brimming with wines and sakes.
Tokyo Asian Bistro’s chefs perform culinary feats before dining audiences in traditional hibachi style, and specialty sushi, Chinese, and Thai dishes emerge fresh from the kitchen. Knives hew fresh filet mignon, lobster, and shrimp tableside before the morsels simmer on an iron griddle. Servers water diners with specialty cocktails, sake, and fresh smoothies inside an elegant dining atmosphere replete with Asian artwork, elegant rugs, and an absence of neon inflatable castles.
The expert teppanyaki chefs at Ichiban use their iron griddles as the primary tools in building a menu that sizzles with steaks, seafood, and noodle dishes, and a sushi bar that unfurls with makimono. Although the sushi wears its Japanese pride on its seaweed sleeve, both steakhouses also boast a streak of avant-garde international influence, with such offerings as the seared salmon roll––salmon skin and cucumber topped with seared salmon and salsa ($13). The Crazy roll's deliciousness makes diners believe that their tongues are flavor magnets with morsels of shrimp tempura, avocado, flying-fish roe, and spicy mayo ($7). Hibachi dinner entrees—such as the filet mignon and scallops ($22.95)—arrive with an entourage of sides that include two pieces of shrimp tempura, vegetables, and steamed rice (substitute fried rice for $1.65).
Just like at family gatherings, diners gather at long, rectangular tables and wait for their hosts to serve dinner. Unlike family gatherings, however, a flame suddenly bursts forth from the table’s built-in grill, where standing cooks sauté seafood, chicken, beef, and vegetables. Such is the scene at Chef Honda Restaurant, where a row of these hibachi tables fill a dining room accented with earth tones. In addition to traditional grilled entrees, the cooks prepare specials such as spicy-tuna carpaccio and seared maki rolls.