Orchid’s 7,000 square feet of sleek feasting space invites diners to sample a smorgasbord of contemporary pan-Asian cuisine featuring fresh sushi, hearty Korean barbecue, sweet Thai curries, and more. Entrees such as the braised Korean short ribs ($22) and the Thai green curry with shrimp ($16) detonate saucy taste explosions along thin red lip lines. Chlorophyll-friendly options include the vegetarian dinner plate ($15), a meatless medley of tofu steak, seaweed salad, kabocha mashed potatoes, and mixed vegetables glazed in a miso-teriyaki sauce. For professional chopstick twirlers, Orchid offers an expansive selection of specialty sushi, including Crunch Melt, with shrimp tempura, cream cheese, and melted mozzarella, drizzled with unagi sauce ($14), and Salmon Obsession, a savory mix of fried and fresh salmon ($16) named in honor of Calvin Klein's best-selling portable grill.
Chefs at Kampai Japanese Steak House man their hibachis with skill, flipping and twirling their gleaming utensils as they carefully cook meats such as filet mignon, lobster tail, and shrimp. As customers' meals sizzle before their eyes, chefs keep them entertained by telling jokes and anecdotes about their first job as a baton twirler. The floating sushi bar is no less inventive. Wooden boats stocked with fresh pieces of sushi and tiny shuffleboard teams float in an open tank from which diners can pluck their choice of morsels (the sushi menu also offers made-to-order options). Although the food preparation is entertaining, it does not upstage the taste. Kampai's head chef, Suki, has traveled extensively to search out quality ingredients for his sauces, in which he strives to blend Eastern cuisine with worldwide flavors.
Nozumi’s culinary team of world travelers turns to seasonally available ingredients and their own global palates to create innovative Japanese cuisine. While seated at a high-top table beneath a hushed lighting fixture or nestled in a cushy booth, diners can choose shareable plates from five tapas-style menus or entrust their selections to the chef, who employs a fresh selection of seafood to furl signature sushi rolls such as Rinjin Dragon, packed with shrimp tempura, fresh-water eel, and veggies drizzled in spicy mayo. Non-sushi entrees include grilled tiger shrimp and seared day-boat scallops swimming in creamy basil sauce and fettuccine noodles, and a tuna sandwich anchored by seasoned yellow-fin steak and coleslaw. Guests can also set up shop at the sushi bar or reserve the private Tatami room, designed to accommodate 8–10 people or one very large secret.
In 1977, Eddy Ho came to America with the dream of opening his own restaurant. In the 35 years since, he has lived that dream three times over, founding a trio of establishments that spotlight the showiest styles of Japanese cooking while commemorating the year of his transpacific crossing. Whether it's filet mignon, chicken, and seafood chopped by a flurry of clicking blades on hibachi grills or a sleek roll of sushi assembled by deft hands, each entrée arrives in a dining room decked with hints of traditional Japanese architecture, including subtle geometric patterns, crimson accents, and painstakingly manicured flora. Glasses of imported Japanese beer and sake stand ready to accompany each meal, helping diners toast to good fortune or play a glass harp rendition of their college fight song.
At Sushiyaki, chefs roll up creative cuts of sushi, glaze meats with teriyaki, and whip up noodle entrees complemented by Japanese beers, wines, and teas. Red walls, eclectic decorations, and tunes from guest DJs fill the traditional dining area, and Japanese-style private rooms feature low tables and floor cushions. Bento boxes and sushi buffets let visitors plan their own taste-bud excursions, during which the smooth, black sushi bar becomes an airport check-in desk inexplicably staffed by fish-slicing chefs.