A short spring roll's toss from the Saugatuck River, this family-run eatery taps into influences from China, Japan, Korea, Thailand, and Indonesia to assemble its sizeable menu. Reflective of the Taiwanese chef's training, which spans more than 20 years, the cuisine focuses heavily on Japanese dishes such as fresh-cut sashimi and nearly 100 sushi rolls ranging from lo-carb options to baked and cooked morsels. Korean-style bibim bab and thai-basil fried rice steam beside house specialties that spotlight seafood and mixed vegetables bobbing in umami-packed seas of sesame, basil, or black-bean sake sauce. Guests that don't solicit takeout or delivery services can get cozy in the bistro's dining area, which—like the tip of a flagpole—offers limited seating.
Bond Grill’s shrimp slathered in a soy ginger sauce, filet mignon flame-licked atop a hibachi grill, and freshly sliced lobster-tempura rolls have all hooked the taste buds of the people at Zagat, who gave the eatery’s menu a rating of very good to excellent. Other dishes on the pan-Asian spread include pad thai noodles swaddling pieces of beef, sesame chicken, and teriyaki-glazed salmon.
Hanging lanterns cast a crimson glow as paintings of poppies add a dash of color to the walls of Reiki Sushi & Asian Bistro. Within these characteristic confines, deft chefs prepare fresh fish in the guise of more than 59 varieties of sushi rolls with flavorful vegetables and a selection of sashimi served fresh daily including, live scallop, blue fin toro, and sea urchin. For patrons who prefer cooked fare or are feeling emotional about a former pet eel, Reiki Sushi & Asian Bistro also serves hot meals from throughout the region, including chicken teriyaki, vegetable tempura, and pad thai, along with fusion finds such as blackened tuna tacos.
Kiraku's blends an upscale, big-city ambiance with a pan-Asian menu that is well acquainted with Japanese culinary traditions. Burnt orange walls edge accents of grey stone as sushi artisans nestle lobster, yellow tail, and tuna with surprising ingredients such as caviar and plum. Meanwhile, woks fire up to slather entrées of marinated chicken and juicy shrimp in basil- and lemongrass-infused sauces. Drenched in blue light from the fully stocked bar's in-house teleporters, patrons watch attentively as drinksmiths craft an array of refreshing imbibables.
Owners Deyong Liu and Hiro Nagata have installed eight individual hibachi grills throughout Tombo's interior, staffing each station with a skilled chef to give diners an up-close and entertaining view of meal preparation. Chicken, steak, seafood, and tofu sizzle atop each hibachi station and are paired with sautéed noodles, steamed white rice, and mixed vegetables for a complete and satisfying meal. Diners sip on sake, wine, beer, or Tiki Room cocktails as they chat with companions or belt out evening karaoke and can order a keepsake photo to commemorate the meal or confirm an alibi.
Chefs at Fuji of Japan fill sashimi platters, maki rolls, and hibachi seafood entrees with fish sourced from local Japanese importers or the Harbor Fish Market. The sushi bar turns these fresh ingredients—many delivered just hours before opening—into signature maki such as the cris roll, which is stuffed and topped with tuna. Hibachi chefs also flash-cook fish alongside duck, filet mignon, and other meaty entrees atop an expansive flat grill. Prepared in front of patrons’ eyes, these dinners include a cornucopia of courses—from onion soup to a shrimp appetizer—that distract stomachs while the knife-wielding chef trims onlookers' beards without them noticing.