The red teppanyaki tables inside Osaka House host pyrotechnic performances from chefs who quickly slice, toss, and set aflame pieces of meat or veggies. Hibachi entrees run the gamut from chicken and filet mignon to swordfish and lobster, and each dish is accompanied by a shrimp appetizer, soup, salad, vegetables, and seasoned rice. Diners can dig into such favorites as egg rolls and california rolls, or simply bowl them across tables into pyramids made of straws.
The bamboo steamers sit conspicuously behind the glass counter, spirals of steam escaping their closed lids as guests peer at the expansive menu and consider their options. There are three types of dumplings and four kinds of bao filled with the likes of barbecue pork, Szechuan chicken, coconut custard, and adzuki bean paste. In addition, the menu offers pad thai noodles and banh mi sandwiches. Guests sip loose-leaf teas to complement the meals, soaking in the sun from the large windows or out on the sidewalk patio.
The menu at Ukiyoe reflects 30 years of owner Jin Park refining his approach to Japanese cooking. A selection of more than 50 different sushi rolls daunts indecisive appetites and delights craftsmen looking to put wheels on an edible model car. In addition to Japanese staples such as teriyaki and tempura, the eatery serves maki sushi rolled with calamari, vegetables, and fresh salmon.