Iron Chefs Hibachi & Sushi Bar invites customers to immerse their senses in a comfortable dining environment enhanced by a menu brimming with fresh sushi rolls and hibachi dishes. Behind the long, dark bar, sushi chefs ensconce fresh seafood with steamed rice to create intricate rolls. Guests gather around the center grill to watch hibachi chefs prepare meals with feats of culinary coordination.
At Geisha Steak and Sushi Restaurant, fine dining mingles with culinary arts in a creative menu of Japanese specialties cooked over open flames or rolled fresh on the sushi bar. While juggling the entire food pyramid over the hibachi grill, chefs combine meats such as chicken and calamari, filet mignon and shrimp, and steak and lobster with steamed rice and assorted veggies. Meats sizzle as mounds of noodles brown atop the grill and mix with tangy sauces that land somewhere between salty and sweet, like a grizzled sailor’s love letters. The chefs condition taste buds to swoon over cylindrical foods by creating specialty rolls such as the flash-fried White Dragon roll with tuna, salmon, and avocado, or the Fuji-san, composed of shrimp tempura, snow crabs and spicy mayo. Their desserts—such as banana tempura, fried strawberry cheesecake, and mochi ice cream made from rice—deliciously round out meals, leaving otherwise noisy stomachs pleasantly subdued and receptive to patting.
First lesson in kindergarten is learn how to share. The owners at Nandina took that idea and ran with it. The Asian tapas and sushi dare you not to share & why wouldn't you? The chef has your taste buds jet-setting all over the map. Cuisine so tasty, you'll feel like you're joined the mile-high club.
As a live DJ sends electronic beats skittering through Sushi Axiom's interior, a bartender skewers two lychee fruits for an exotic cocktail garnish. In the midst of the music and the colorful lights, Real Housewives of New York City alumna Kelly Bensimon and others have conducted meet and greets with hors d'oeuvres and cocktails. As the glamorous clientele mingles, chefs deftly slice sashimi and sample culinary traditions from across the world without finding passive-aggressive notes on the United Nations refrigerator. One recent fusion dish is the Asian jalapeño poppers, an appetizer that D magazine writer Jennifer Chininis praised for "the delicate crunch from the tempura, the heat from the sriracha, the coolness of the softened cheese.":
Ku’s chefs expand the sushi dictionary with by dishing out fusion rolls alongside classic maki. Swift chefs fashion eel and spicy tuna into bite-sized rolls and unwary ice cubes into tiny swans. Wasabi-flavored flying-fish caviar crowns the smoked-salmon and hot-mustard filling of the Tears in Heaven roll. Western flavors suffuse the Fish Dynamite roll, a fillet of baked seafood and creamy sauce served atop a california roll, as well as the Cowboy roll, marinated steak entwined with avocado, cucumber, and the desire to run madly toward the sunset.
Patrons at Fuji Steak House & Sushi Bar pull up blond-wood chairs to tableside hibachi grills where trained chefs chop, flip, and sizzle ingredients into display-worthy dishes from the menu. A house salad and shrimp appetizer warms up each diner’s taste buds before chefs practice spatula-juggling circus acts on a choice of entree ingredients, such as chicken, filet mignon, scallops, or vegetables. Pairs or quartets of mouths also munch sides of hibachi vegetables and steamed rice, taking back midriff space from the stomach’s inconsiderate roommate, the liver.