Natural wood crowns the entrance to Ichiban Japanese & Korean Restaurant, and inside the eatery’s spacious dining room, soft lights and white tablecloths set an inviting scene. In the kitchen, cooks draw on years of experience to prepare Japanese and Korean specialties. They roll fresh sushi, grill short ribs and beef bulgogi, and simmer seafood tableside in hot pots. Patrons can wash back each bite with wine, sake, and imported Asian beers.
True to its name, Oriental Beef Asian Fusion Restaurant draws together the cuisines of India, Japan, and Thailand, among other Asian countries, into a deliciously eclectic menu. Even the decor unites disparate elements: a wall of Japanese art books facing a photographic mural of a running waterfall, framed by bamboo-like banquette seating. Meanwhile, meditative flutes play, an aquarium bubbles, and diners sample tastes from all over Asia. Here's a sampling of what you might find on the menu:
Long Island's Hana Japanese Restaurant dishes out sushi, teriyaki, and other Asian cuisine beneath the glow of lantern-like hanging lamps. Within the moss-green walls of the dining room, diners feast on maki rolls and sashimi feasts; exposed wooden rafters recall the restrained aesthetics of traditional Japanese architecture. Korean dishes such as bulgogi and bibimbap round out the dinner menu, and diners can cap off meals with fried or regular ice cream in flavors such as green tea or ginger.
Lauded by the New York Times for a "vision that stretches far beyond Asia," Neo World Bistro and Sushi Bar forges new cuisine out of Eastern and Western influences. Indonesian-born head chef Sianto Njotoatmodjo borrows liberally from Italian, French, and Indian culinary traditions, turning out new takes on classics including seafood risotto, chicken in teriyaki beurre blanc, and spicy tuna with avocado and mango in paratha-style bread. Decked out in shades of light green and chocolate brown, the sleek dining room lies adjacent to the sushi bar where specialty rolls are named for positive and inspiring feelings such as "hope," "humble," and "hey, this is tasty sushi."
The name says it all at Global Grill, where Chef Myong's innovative culinary style manages to transcend both borders and traditions. Above all else she values the integrity of her ingredients, including sustainably grown produce, locally raised meats, and freshly caught Bronzino and Orata that are flown in from Greece overnight. Every recipe she creates accentuates the naturally vibrant flavors of these ingredients, a feat which she accomplishes by using an internationally-inspired spice rack. Rather than constrain herself to the culinary style of one culture, she adopts an approach that incorporates flavors from every corner of the compass. In addition to garnering a handful of Westchester Magazine's "Best Of" awards in recent years, Global Grill also earned praise from The New York Times for its cuisine's freshness and staff?s attention to detail.
A razor-sharp sense of balance is evident throughout the seasonal menus. Crispy Hudson Valley duck arrives with a rum-apple-apricot-chili compote and cider reduction, using the tension of sweet, savory, and spicy to create a distinctive entr?e that has endured as a crowd favorite. Chef Myong's organic, Korean-style fried chicken achieves an extra layer of flavorful depth by soaking in a spicy brine, and the miso-marinated Chatham Cod with forbidden black rice and exotic mushrooms lend a hearty-yet-balanced contrast to the fish's bright citrus gloss. Beyond its main fine-dining menu?which comprises an impressive number of gluten-free options?Global Grill also features a selection of tapas-style small plates that Chef Myong updates whenever she receives a new flash of inspiration or a particularly intriguing ingredient from the market.