A waterfall bubbles into a rippling fishpond, its surface reflecting the colorful string lights on a sprouting tree. Around the rest of the dining room, lattice-style wooden dividers arc and bend beside traditional Japanese screens and the green wisps of plants. To pair with these decorative touches, Takara mingles traditional cooking methods from several Japanese regions in a menu of tabletop hibachi, teriyaki, and delicately wrapped sushi.
Wall sconces cast an orange glow on sashimi and maki rolls of tuna, scallop, and yellowtail, and tableside hibachi chefs slice and mince salmon, lobster, and filet mignon on a heated grill. After scooping up udon noodles from a steaming, kitchen-prepared hot pot, guests can catch the game on several high-definition flat-screen TVs, or test the bartender by asking for the little-known drink "Water on the Rocks."
Fuji Japanese Steakhouse presents diners with a choice of which dining experience they want to have. The tranquil tatami room reflects the menu's assortment of elegantly presented specialty sushi rolls. Within their spirals of seaweed or soy paper, pieces of fresh fish get a kick from spicy plum sauce, black caviar, and yellow mango. Beyond the tatami room, chefs twirl and dice steak and lobster at sizzling hibachi grills around which friends, birthday parties, and morbid ice cubes can gather. But the steak house offers more than Japanese dishes; tangy Thai noodle and curry dishes convince taste buds of that culinary tradition's merits via coconut milk, tamarind, and chilies.:m]]
The chefs at Makiman Sushi believe in keeping their gills and their grills separate, serving both raw-fish fusion sushi and Korean stone-pot bi bim bop. Like the Warren G. Harding White House during Prohibition, the eatery is BYOB and patrons pour their favorite beverages while delving into orders of tuna nachos, a dish of fried wontons topped with raw tuna and a spicy sauce. Guests can kick back at a table or perch at a recently remodeled sushi bar to admire the sushi chefs' handiwork.
The chefs at Ninja Sushi work behind a sleek black bar where they carefully meld ingredients together by hand to make colorful, flavorful rolls. Creatively named signature rolls include the Li'l Mermaid with tempura and cucumber inside and spicy caviar and scallion outside, as well as the Ninja Sandwich—spicy crunchy tuna, marinated crab meat, barbecued eel, and tobiko. Cooked Japanese specialities also emerge from the kitchen in the form of chicken katsu and teriyaki steak.
The surfaces of hibachi grills sizzle as nimble chefs slice and sear morsels of chicken, steak, and scallops for guests seated around granite-topped tables. At Arirang Hibachi Steakhouse and Sushi Bar, patrons enjoy a chic, modern space where they can savor traditional Japanese dishes. Bright red booths cushion patrons in the stylish bar where signature entrees, such as chilean sea bass and filet mignon, arrive drizzled with miso, crusted with wasabi, or dusted for fingerprints. Chopsticks ensnare à la carte sushi and house specialty rolls, such as the coconut shrimp layered with mango, avocado, and raspberry puree.
Owners Sophie Tan and Calvin Yum know how to make sushi fun. Which is why their restaurant, Cucumber Sushi and Salad Bar—called "a shiny new restaurant that epitomizes millennial dining" by the Staten Island Advance—entertains diners in a trendy eatery that features minimalistic decor and a menu of classic and creative Asian dishes. Traditional options such as yellowtail rolls and thai coconut curry support the menu's creative cast of Japanese salads and specialty rolls made from spicy kani and Mexican seasonings.