Japanese Restaurants in West New York

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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.

155 East 52nd Street
New York,
NY
US

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.

4 E 36th St
New York,
NY
US

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.

1466 1st Ave
New York,
NY
US

Like most good ideas, Gymboree Play and Music didn't begin in a business meeting?it began out of necessity. In 1976, Joan Barnes, a California mom, found herself frustrated with the lack of spaces where she could take her kids for safe and age-appropriate play time. Knowing that other parents were undoubtedly feeling the same frustration, she took matters into her own hands and founded Gymboree Play and Music. She consulted experts to design a curriculum of activities to foster the development of children?s cognitive, physical, and social skills through structured play. She hired a nationally renowned playground designer Jay Beckwith to design the proprietary play equipment at her centers. And her staff began conducting entertaining classes covering subjects ranging from music to sports to impart valuable lessons of imagination and physical activity to developing minds. As their children learned and socialized, parents also found benefit in meeting and befriending other moms and dads in their local area. More than 30 years later, her vision has proved to be a success: more than 712 child-centered franchises now spread over 42 countries, bringing confidence and creativity to thousands of youngsters in several continents and to one in the center of the earth.

217 W 85th St.
New York,
NY
US

Japanese cuisine is a starting point for the chefs at Sen NYC. Although this Flatiron District eatery features a decent selection of familiar, time-honored nigiri and sashimi, the New York Times notes that "the emphasis is on inventive sushi." A starter of soy-cured tuna arrives with a side of wasabi-soy jelly, and the assortment of specialty maki includes a roll brimming with crispy snapper, spicy miso sauce, and shiso pesto. Even the entree selection skews a bit more toward the modern. In addition to cooking staples such as charcoal-grilled skewers of organic chicken yakitori, the chefs create distinctive rice bowls by incorporating mixed seasonal mushrooms and savory truffle butter. The menu's contemporary leanings complement the sleek, trendy ambiance. Hanging lanterns and small tableside candles cast just enough light for diners to enjoy their meals while preserving the intimate atmosphere. Copper-hued rods line the ceiling above the bar and appear in the partitions between the lounge and dining areas, separating the knotted wooden bar from the small, booth-flanked tables.

12 W 21st St
New York,
NY
US

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.

1329 2nd Ave
New York,
NY
US