Even though they're colossal, the crab cakes at Chops are one of the simpler entrees on the menu, served with a summer vegetable and lemon aioli. Other dinners are equally, deliciously basic, such as steamed lobster tails with drawn butter or a dry-aged strip steak.
However, the kitchen doesn't back away from more experimental dishes. The raw bar pairs lobster Napoleon with fried wontons and pickled jalapeños, for example, and the gumbo features slow-roasted duck. Surf 'n' turf combos go beyond the traditional steak and shrimp, as well, mixing veal scallopini, bacon risotto, and jumbo shrimp with roasted mushrooms.
A large wine and cocktail selection provides pairings for meals, and an outdoor patio admits the breeze and pirate ghosts blown over from the Atlantic ocean, located one block away. Guests can also stop by for lunch flatbreads and fried flounder sandwiches or for Sunday-brunch crab omelets.
At Wasabi Steakhouse & Sushi Bar, chefs prepare hibachi dinners on teppanyaki grills, located at the heart of private dining stations. Guests sit on the perimeter of the grills, feeling the heat as flames rise and consume cooking oils. Meanwhile, chefs assemble fine ingredients—filet mignon, salmon, scallops, and fresh veggies—and fire them with seamless choreography. Aside from grilling, chefs prepare sushi and teriyaki dishes, displaying each entree with artful panache. For instance, the caterpillar roll is green to resemble its namesake creature's envy of butterflies.
Don’t fret if your steak arrives a little pinker than usual at Ray’s the Steaks. Chefs age, butcher, and hand-trim all steaks in house, every day, so the vibrant pink hues just signify freshness. Beyond classic rib eyes and filets, cuts such as Brazilian picanha spice up the menu.
Windowpanes stretch from the floors to the 20-foot ceilings at Bistro 27, flooding the spacious dining room's wood floors and white tablecloths with natural light throughout the day. This sense of refined comfort extends to Brazilian-born chef Carlos Silva's menu of French- and Italian-inspired cuisine, which draws from the passion he developed while studying classical European cuisine in culinary school.
After immigrating to America in 1993, Silva honed his techniques by manning the stovetops in a French café, an Italian eatery, and an Easy-Bake Oven focus group, polishing the skills he would eventually use to develop his menu at Bistro 27. In addition to house-made pastas, the kitchen also fills diners' plates with high-end proteins such as Wagyu Kobe-style beef, cage-free chicken, and Scottish salmon.
Japanese steak house & seafood. Hibachi style grill & sushi, First Japanese steak house in Peninsula VA, Chef owned restaurant since 1985, Best awarded for Daily Press, Diner's choice, Hamptonroad.com, and more.
An evening at Tokyo Japanese Steak House generally includes dinner and a show, but it?s not live music or dancing, and each group of diners gets their own performance. Guests sit down at U-shaped tables built around grills, where chefs theatrically slice, toss, and sizzle teppanyaki dishes. Guests can choose a single protein or a combination?including filet mignon and shrimp?which are seared amid plumes of steam and fire before their very eyes. More mellow meals take place at the sushi and noodle bar, where patrons look on as chefs meticulously build smoked salmon nigiri and Japanese lasagna, a baked California roll with secret sauce.
The dishes pair perfectly with their slew of Asian-inspired drinks. In addition to pouring sake and Sapporo, the bartenders mix specialty cocktails, such as the Tokyo sunrise with tequila, plum wine, and pineapple juice.