Suro pairs a sushi menu filled with fresh selections with a seasonally changing dinner menu. The spring and summer menu featured festive first-course options, like the barbecue-glazed bacon-wrapped shrimp ($9), and the crispy duck spring rolls ($9), while Suro’s mighty main fare pleased protein-lovers, like the Dijon and panko-crusted rack of lamb served over a parsnip puree and drizzled with blueberry-port demi glace ($25), or dayboat sea scallops served over corn fondue and chorizo ($24). Suro also offers pearly portions of fresh nigiri and sashimi ($2+), alongside rolled classics ($5+) and artfully constructed maki. Conquer culinary mountains by ordering the Mount Fuji, a swaddled tuna, salmon, and snapper creation with fresh veggies flash-fried and topped with Suro’s house lava sauce.
Start with a clam basket ($5.95) and savor the hand-dipped mollusks served with fries, or opt for an order of Caribbean stuffed shrimp with crab ($9.95). The Florida-style grill's eclectic menu boasts seafood specialties sure to make any aquaphile's mouth water. Nibble discreetly on the house-made blue crab cakes, drizzled with Caribbean chili aioli ($12.95), or the Key West stuffed grouper, packed full of spinach, scallops, crab meat, and shrimp, served under a creamy white-wine and feta sauce ($13.95). For the seafoodphobic, Snookers offers an array of landlubbing options, such as the build-your-own pizza ($7.95), a pulled-pork sandwich ($6.95), 10-ounce New York strip steak over Jamaican rum sauce ($12.95), and six different choices of grilled beef patties (starting at $5.95). The eatery's lighter salad, wrap, and pasta selections are a satisfying choice for those intent on saving room for an order of banana foster bites with ice cream ($3.95) or bread pudding ($3.25).
Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.
Sushi Tsu's talented hibachi chefs create savory masterpieces in a jaw-dropping tornado of blades on the restaurant's grill tables, while skilled sushi rollers craft novel seafood bites. The hibachi menu bursts with Eastern appetizers, including gyoza fried dumplings ($6) and tempura-battered strips of alligator tail ($8). Showboating chefs, each of whom have apprenticed for at least two years under the owner's masterful eye, forge beef teriyaki ($17) and succulent Teppanyaki scallops ($20.50), exciting adrenaline and salivary glands like a ruptured nacho-cheese pipeline. Sushi Tsu’s avant-garde rice rollers eschew humdrum rolls in favor of the eclectic mexican roll ($6) and the lightning roll, an electrifying amalgam of baked salmon skin, wasabi, and fresh veggies ($7). Diners can also grease their fast-working mouthparts with a bubbly selection of Japanese beers ($4+).
Shogun Sushi's Manhattan-trained chef rolls a bounty of eye-catching sushi rolls alongside the menu's eclectic selection of classic Japanese entrees. Appetizers include beef negimaki ($6.25), thin slices of teriyaki-broiled beef that wrap themselves around zesty scallions to disguise themselves as sushi rolls in an attempt to fool steak-knife search parties. Fried asparagus, bacon, and tuna entwine within the Longly Angel roll ($13.95), crowned with three kinds of fresh fish and a rainbow of colorful tobiko, and the Russian Roulette roll ($11.95) protects its tender interior of spicy tuna, masago, and cucumber with a vivid shield of tuna and spicy mayo. The kitchen also whips up a range of grilled and golden-fried delights, including teriyaki, tempura, and curry dishes ($10.95–$18.95), which complement uncooked edibles like a midnight french-fry soirée in the grocery store produce aisle.