The deft chefs at Johnny Roll House roll fresh ingredients into cylindrical eats, purveying a menu of innovative sushi and Japanese entrees. Six steamed shrimp dumplings ribbon dance across tongues with an order of shumai ($5), making way for the deep-fried spring rolls of a harumaki starter ($5). Capped with a homemade sauce, the Johnny Roll ($13) layers crispy shrimp tempura and avocado atop tuna and salmon. Use sweet-heat to blast dust-bunnies out of sinus cavities with the Super Fire roll’s ($13) triumvirate of yellowtail, jalapeño, and scallion topped with seared tuna and spicy mayo. The salmon teriyaki entree ($15) girds muscles with protein and, unlike divorce papers, comes served with miso soup and salad. With vibrant rosaceous walls to complement its tasty fare, Johnny Roll House rouses sensory systems without Pavlovian reinforcement.
U-Me Sushi Hibachi Japanese Restaurant forges together the flavors of its ample menu with the flourishes of fiery tableside hibachi-style preparation. The behind-the-scenes action leaps to the fore at the sushi bar, where nimble fingers assemble delectables into neat bundles such as the california maki roll ($5). Understudies of Elvis impersonators can rouse mouths with the Rock'n roll, its tobiko-ensconced shrimp tempura, eel, avocado, and cream cheese tastefully harmonizing ($12.50), and the vegetarian roll composes notes of lettuce, carrot, cucumber, radish, and more ($6.50). Those seeking heated eats can let eyes alight on the scintillating energy of the hibachi-style craft as chefs sear steaks and sizzle edibles on table-mounted gas griddles. Chicken teriyaki ($14.50) and sukiyaki nabe, a medley of beef and veggies cooked in succulent broth ($14.50), are among many offerings sweetly capped off with fried bananas ($5.50) or fried ice cream ($5.50).
Whether seated at the open-air patio or in the half-circles of the corner booths, whose backs rise up like thrones over the hardwood floor, Hashi's guests find themselves surrounded by comfort. Once seated, they can browse through the eclectic Asian-fusion menu. Sushi comes in both roll and pizza form, with fresh fish mingled with soybean paper or kiwi sauce or served atop a crunchy crust. Diners can also pick out such homey delicacies as bento boxes, which channel the Japanese version of a brown-bag lunch with teriyaki meats, flavor-enhancing sides, and an intricate serving box with a note from the chef reminding you that you're special.
Wild Ginger's menu showcases healthful Asian entrees, sushi, and sashimi inspired by dishes in every corner of the Far East. Chefs tweak creative dishes, such as Asian-style duck fajitas snuggled in pancake wraps, according to special requests, dietary restrictions, or state-imposed moratoriums on using soy sauce. Bronxville rolls stuffed with spicy tuna and caviar exude local pride, and the Mind Eraser obliterates memories of hunger with tuna, salmon, lobster and king crab. While taste buds luxuriate in flavor, eyes wander amid canary-yellow walls lined with plush benches to hanging lamps that create an ambient amber glow reminiscent of an 18th-century sitting room filled with lava.
Bento boxes, sushi rolls, and noodle soups make up the menus at Ichi Riki, where chopsticks can lock onto bites of familiar Japanese cuisine. Spicy and mild rolls include fillings such as fresh salmon, tuna, or eel with avocado. Baskets of shrimp and vegetables plunge into the bubbling deep fryer, where they transform into golden tempura. These classic dishes are offered à la carte or as part of combination platters. Pickup and delivery services let patrons enjoy their meals in the comfort of their own cabins made of chopsticks. Their tatami room is also available to accommodate up to 40 people for any occasion.