The chef twirls and spins his carving fork and spatula in a percussive rhythm atop the grill. He continues the show, slicing and seasoning meats and vegetables as part of a choreographed spectacle for guests lined around the perimeter of a hibachi grill. In addition to freshly seared dishes, the chefs also man a sushi bar, where they work with ingredients such as fresh salmon and deep-fried sweet potato. They prepare plenty of vegetarian items as well as a selection of Chinese dishes. Every dish is available for delivery within a 5-mile radius, which Kyoto's staff demarcates by drawing a large chalk circle around the restaurant.
Echoed by the Japanese lucky-cat statues and Chinese mountain wall art, Kashin Garden's pan-Asian specialties range from pad thai and tempura to fresh sushi. Chefs wok-toss morsels of meats, tofu, or shrimp and whip up specialties including rich duck and trios of chicken, shrimp, and beef, or scallop, shrimp, and calamari in crispy golden veggie nests. The sushi chefs craft rolls that encapsulate fresh yellowtail or spicy tuna more snuggly than the cold-blooded embrace of their mothers when they were wee roes. Characterized by soft lighting glowing from golden lamps and splashes of mosaic tiles, the lounge bar beckons patrons to kick back with a cocktail.
At The Ginger Pad, a casual atmosphere blends with the rich aromas of garlic, thai basil, and chili sauce hanging in the air to help guests forget the world outside. Like a suspension bridge made out of udon noodles, the menu connects distant lands through food, laying out delicious examples of Malaysian, Korean, Japanese, Chinese, Thai, and Vietnamese cuisine. Spring rolls or edamame preempt dives into salty-sweet pad thai or korean beef barbecue. Chopsticks can also lift spicy sichuan shrimp to mouths or gently cradle sushi rolls that combine colorful mango and avocado with fresh tobiko, tuna, salmon, and scallops.
At Ruyi Restaurant, towering orange flames flare up from each hibachi grill, where masters showcase culinary prowess for hungry audiences while searing up a menu of scallops, filet mignon, and lobster. At a bright blue sushi bar, knives slice through fresh seafood, preparing chef specialties such as the Lemon Tree maki, where avocado cuddles up with siso leaf and cucumber, waiting for a goodnight kiss beneath a blanket of tuna, salmon, and lemon. Classic Chinese dishes round out the pan-Asian menu, topping white tablecloths with marinated mongolian steak and spicy szechuan lamb. Behind the bar, underlighting sets bottled spirits aglow before they accompany bites and fuel wagers over how many sushi rolls a date can hold in his or her mouth.
Crimson and jade hues welcome visitors to Jade’s Restaurant, where tall palms stretch up from pots and servers bring plates of steamy Chinese food to booths and tables. Etched glass screens, depicting pandas, tigers, and flowers, separate sections of the restaurant. Within those areas, the staff serves ginger beef, orange shrimp, or salt and pepper calamari. Classic favorites such as spicy Hunan pork and sesame chicken intermingle with creative preparations like pineapple-flecked Hawaiian chicken with crispy Chinese greens and fried scallops stir-fried with hot peppers. On certain nights, Jade serenades patrons with the sounds of live music, karaoke, or wok vegetables sizzling to the tune of any requested top 40 hit.
Chefs at Fusion Taste top white tablecloths with a mix of Chinese and Japanese cuisine. Rock-shrimp tempura and hand-tossed scallion pancakes share table space with Chinese classics such as sesame chicken and black-pepper beef. Thick stalks of bamboo rise beneath the window of the dining room, providing natural decor as well as a place to hide tuna-stuffed sushi rolls for later. The chefs also showcase Japanese flavor in cooked dishes such as aigomo-rosu teriyaki, or sliced duck meat in a sake soy sauce, and seared tuna sautéed in a wild-mushroom sauce.