Sannie Chinese & Japanese Cuisine is all about options?its sprawling menu boasts more than 230 Asian specialties. More than 120 of those options are Chinese, ranging from traditional hot-and-sour soup to the chef's Snow White Princess entree filled with chicken, scallops, and shrimp. The Japanese portion of the menu includes more than 100 items, including unagi don (broiled eel) and sushi rolls stuffed with cream cheese, avocado, and crab. For those watching their weight, the chefs cook up health-conscious entrees that pair seasoned proteins, such as jumbo shrimp, with brown rice and a special diet sauce.
Flames leap from steel-topped grills as the aroma of sizzling meats fills Tokyo Hibachi & Asian Fusion. Here, a team of chefs plays to all of the customers’ senses, cooking up a range of Japanese cuisine from sauce-soaked teriyaki and katsu to meats, fish, and vegetables prepared tableside on a hibachi grill. Additionally, chefs also prepare classic Thai, Malaysian, and Chinese dishes and craft 15 original house sushi rolls, made with ingredients such as tempura soft-shell crab, eel, avocado, and banana.
The chefs at Makiman Sushi believe in keeping their gills and their grills separate, serving both raw-fish fusion sushi and Korean stone-pot bi bim bop. Like the Warren G. Harding White House during Prohibition, the eatery is BYOB and patrons pour their favorite beverages while delving into orders of tuna nachos, a dish of fried wontons topped with raw tuna and a spicy sauce. Guests can kick back at a table or perch at a recently remodeled sushi bar to admire the sushi chefs' handiwork.
With outposts in Moorestown, Voorhees, and Collingswood, Akira is one of New Jersey's go-to spots for sushi, noodles, and grilled hibachi meals. Chefs behind the sushi bar expertly assemble rice, fresh fish, and vegetables into maki rolls and hand rolls, while their counterparts behind the hibachi grill put on a performance for diners by searing meats and seafood. The hibachi side of the restaurant gets lively with conversation and jumping flames, making it a festive venue for group dinners and pyromancer parties.
Yokohama Japanese Restaurant's owner, Cindy Chan-Sze, shares ownership with her son, who infuses the largely traditional fare with creative new recipes. The eatery's cooks craft selections from a multifaceted menu that includes fire scallops, filet mignon, and salmon cooked atop a flaming hibachi. In the middle of the restaurant's dining room sits a full sushi bar, where chefs roll fresh-caught fish and supple sticky rice into maki, sushi, and sashimi beneath the glow of traditional Asian lanterns. Guests can watch the skilled knife work from the sleek, leather chairs that surround each dining table or by scaling the modern screens that climb up each wall for a better view.
Penang's menu stamps tongue passports with authentic, spicy Malaysian dishes. Start with the customer-favorite roti-canai appetizer, hot indian pancakes in curry-chicken sauce ($3.95). The Penang satay serves four skewers of tender, marinated chicken or beef with peanut sauce ($7.50), and the mango chicken ignites mouths with a spicy sauce prepared by chefs raised from infancy on a strict diet of only mangos ($13.95). The curry dishes at Penang offer a refreshing take on this standard Asian spice—more subtle than Indian curries, heartier than Thai versions, and more existent than German recipes. Try the kari ayam, dark-meat chicken and potatoes with red curry in coconut-milk gravy ($12.95).