Asian Station 82nd indulges diners with a sumptuous fusion menu that blends classic Japanese fare with modern and traditional Thai dishes. Chefs flaunt their creativity with specialty rolls that artfully envelop fresh seafood such as king crab, spicy scallops, or tuna, and they assemble entrees including tangerine beef and mango chicken that showcase light Asian flavors.
Though the restaurant flaunts an elegant, modern interior design, a sound system playing Top 40 tunes, a mounted flat-screen television, and a vast selection of sake all help forge a more relaxed atmosphere. Diners can eat in the main room or in an auxiliary dining room, where cushioned benches support guests looking up at the illuminated cerulean dome or walls adorned with oversize red and black squares left over from the painting crew's checkers tourneys.
Under the glow of blue and purple neon lights, Crudo's Caribbean-Italian fusion fare makes its way to diners from the hands of chef Rene Hernandez, settling down alongside cocktails, beer, and wine from the sleek marble bar. Piled-high plates rest calmly atop the white tablecloths that cloak the dining area's wooden tables, and high ceilings provide plenty of head room for building tall towers of salmon piccata, penne alla vodka, grilled skirt steak, and Cuban-style shredded beef. During warmer months, diners nosh beneath hanging lanterns and bright red canopies in an open-air outdoor seating area. The island cuisine also fuels trips to nearby hotspots that include Macy's on 34th Street, Manhattan Center, and Madison Square Garden.
Chefs air all of their culinary secrets at Fujiyama Steak House of Japan, where they expertly slice filet mignon, flip pieces of shrimp into the air, and grill mounds of rice at hibachi tables as diners watch. Guests can also marvel as sushi masters stuff the freshest fried shrimp, avocado, cucumber, and crab inside the dynamite roll before deep-frying the entire cylinder to a crispy golden brown. They create this same crunch in other maki specialties by incorporating tempura-battered shrimp and chicken.
Natural light floods Ko Sushi’s dining room through the restaurant’s windowed façade, glimmering across the blond woodwork, lantern-like pendant lamps, and clusters of thin tree trunks that help to "[one-up] the usual sushi-bar look," according to Time Out New York. Within this casual-and-inviting setting, the chefs put diners at ease by re-creating a handful of Japan's iconic dishes. In addition to forging more than 20 sushi rolls—filled with everything from spicy tuna to sweet potato—the chefs grill chicken yakitori, glaze lobster with teriyaki sauce, and tempura fry batches of shrimp and vegetables. To accompany these meals, the Zagat-rated eatery also features a selection of three sakes that are imported from Japan via carrier pigeon.
The windows of skyscrapers form a gossamer chain of lights across the night sky, all arrayed behind diners on the second floor at Teak On The Hudson. The colors that pop against the darkness also leap from golden pineapple adorning tuna tartar with tobiko and emerald spears of asparagus atop scallops and champagne sauce. In the kitchen, chefs play with hues while wrapping soy paper around ruby-hued spicy tuna, yellowtail, and salmon for rolls with creative names such as Teak Loves You. They glide between steaming pots, carrying bok choy, flounder, king crab, and other ingredients from around the world like panicked zookeepers on their first day of work.
As animated as the kitchen is, the decor in Teak’s dining rooms keeps eyes bouncing around with ornate chandeliers that light up tin ceilings. Ornate twirls climb damask-printed curtains pinned back to marbled pillars. Koi fish swirl laconically inside a giant fish tank along the back of the bar, their tank reflecting blue and pink lights and medieval-looking lion-head statues. On the weekend, DJs slowly unleash the pulse of top-40 dance music throughout the eatery and parties up to 1,000 fill the rooms.
The master chefs at Sushi House of Hoboken garnered a 2008 Readers' Choice award from New Jersey Monthly for their flavorful sushi rolls and Japanese-style beef, chicken, and seafood. Diners can pull up seats to the open-air sushi bar, where culinary artisans prep edible care packages such as the red dragon roll, its eel and cucumber drizzled in kabayaki sauce. Thanks to the eatery's BYOB policy, dinner parties can sip personal potables as they share teriyaki beef or hand-feed pellets to the fish sculptures that dot the dining room. Alternatively, guests can feel free to dine on the restaurant's outdoor patio or order takeout to hone chopstick techniques in private.