Mei Japanese Restaurant pleases patrons with skillfully prepared Japanese cuisine for hungry mouths and traditional tatami-mat rooms for seat-seeking bodies. The kitchen serves up a wide selection of specialty sushi rolls, udon and soba noodles , and Japanese-style hot pot, giving diners the power to slow roast, quick fire, or sizzle tickle their own thinly sliced ingredients at their table. A hibachi table prepares succulent teppanyaki chicken and lobster, while a sushi bar supplies traditional nigiri filled with fresh fish rawer than a child?s emotions at their first annual performance review.
The performing arts and the culinary arts combine into a single mouth-watering discipline at Fuji Steak House, a Japanese eatery where chefs concoct hibachi meals and sushi tableside. They draw on training from the US and Asia to man teppanyaki grills sizzling with gourmet proteins ranging from scallops and lobster tail to chicken and filet mignon; chefs can prepare tender meats in simple hibachi style or coat them with teriyaki sauce or light tempura breading. Alternatively, they wrap sushi rolls in seaweed and construct bite-size sashimi morsels, serving their handiwork on planks or in a wooden “Love Boat” complete with masts, rigging, and sassy talking parrots.
The chefs at Iron Chef Grill blend Japanese dishes of the noodle, seafood, and sushi varieties with a smattering of Korean favorites, all capped off by some theatrical hibachi grilling. At diners’ tables, the chefs sizzle entrees out in the open, charring the edges of salmon, filet mignon, and calamari steaks that don’t suffer from stage fright. Rawer options include sushi rolls that range from spicy-tuna standbys to more innovative creations such as bacon-wrapped scallops with teriyaki sauce.