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.
If you peruse a photo album of Nami's food, it quickly becomes apparent that the staff has a knack for presentation. They lay out a wide range of Japanese food—from sushi to teriyaki chicken—in geometric patterns on plates, with crisscrossing sauces adding color. But it's not just the cuisine that's presented elegantly. Inside the restaurant, wood tables flanked by plush green booths welcome diners. The sushi bar is lit from underneath, like anyone telling a ghost story around a campfire or walking the catwalk of a large sports dome.
Since 1976, the sleek interior of Oki Japanese Steak House has hosted customers digging into plates freighted with sushi, hibachi-seared steak, and seafood. At teppanyaki tables, chefs build walls of fire around succulent meats while using gleaming knives to divide and recombine piles of fried rice and fresh vegetables. Nearby, sushi chefs focus on assembling immaculate rolls stuffed with tender slices of eel, salmon, and tuna.
In 1948, George's of Galilee started serving up fresh dishes with locally sourced seafood, and it caught on. Over the years, Rhode Islanders poured in to devour award-winning clam chowders and lobster bisques, grilled fish, and prime rib while gazing out at picturesque views of the Block Island Sound. Nowadays, the eatery's menu showcases modern cuisine, including fish tacos and Thai coconut curry mussels, alongside the popular classics. George's even has a new sushi menu.
No matter where patrons choose to dine—in one of five dining rooms throughout two floors or outside—they can still enjoy the same ocean view that lured in diners in 1948, minus the beach-goers sporting zoot suits. The second floor dining room is currently being renovated, and is scheduled to be completed by Mother's Day.
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.
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.