With recipes that call to mind the towering spires of the Khmer Empire’s antique capital, the chef at Angkor Restaurant recreates modern Cambodia’s favorite dishes. Nam yaa, the restaurant's most popular dish, is also known as medicine soup for the restorative qualities of its lemongrass, ginger, and garlic and the tradition of serving it in a tiny childproof bottle. Distinct Cambodian sauces, such as tamarind and spicy garlic, douse crispy fish, and peanut sauce tops banh hoi, whose steamed noodles are accompanied by lettuce and mint.
A piece of food soars through the air, landing squarely in the open mouth of a patron. The other 19 guests at the table cheer. Then an egg pops up high above their heads. During its descent, a man standing before the seated crowd pulls open his breast pocket, and the egg lands snugly inside. Without pause, the chef continues chopping, flipping, and grilling in swashbuckling style.
This show repeats at Yokohama Japanese Steakhouse’s five large hibachi tables—each crowned with an enormous grill—every day of the week. The restaurant also serves up less theatrical but no less authentic teriyaki, tempura, udon, and wok-stirred fare, as well as traditional and contemporary sushi rolls. In the dining room, the gurgling of water in an indoor pond mingles with the murmur of Sirius satellite radio and the purring of stomachs curled up for postprandial naps.
Koi Japanese's menu is a bit dizzying, but a good place to start is with the Chef's Specials. As artful as they are delicious, these two dozen creations include an eel-cake roll with avocado and crunchy masago and the accurately named Amazing Roll, which combines three kinds of tuna with a coconut-mayo sauce. If you're craving something a bit more traditional, there's a full list of sashimi as well as teriyaki hot plates and pad thai.
Blue and red pendant lamps glow above Newport Tokyo House's four hibachi grills, where chefs in matching hats sauté meat and vegetables for the diners gathered around each sizzling tabletop. At the sushi bar in the 100-seat dining room, cool knives slip through ribbons of fish and vegetables bound for specialty sushi rolls, some of which are deep fried, wrapped in sheets of pink soy, or crowned with neon constellations of tobiko. Bowls of udon or soba noodles pour forth steam near plates of scallops and chicken brimming with teriyaki sauce like the blooper reel from The Three Stooges Start a Catering Company.
The sounds of knives slicing through chilled fish and the sizzling of a hibachi grill echo inside Koi Japanese Cuisine. At a sushi bar, chefs bundle more than 40 raw and cooked hand rolls and more than 25 sushi and sashimi selections. Over an open hibachi flame, morsels of scallop, steak, lobster tail, and other meats sear alongside piles of rice and vegetables. Koi's chefs also prepare several signature entrees, which include meats or seafood prepared in lemongrass or curry sauce.
Asahi Asian Restaurant & Bar’s menu highlights popular Asian teriyaki, tempura, and fried rice dishes. Nine chef’s specialties include fennel-crusted duck dipped in a plum sauce and Chilean sea bass flavored with a miso orange emulsion. The eatery’s illuminated sushi bar spotlights the sushi chefs as they use lobster salad, torched salmon, and mango to create flavorful sushi rolls.