Michael DiBianca, the James Beard Award?nominated chef behind Satsuma Asian Kitchen, curates a menu of fusion cuisine that's meant to be shared. Tables can pass around fresh sashimi with innovative accents or small plates of specialties such as oysters in green apple mignonette or Duck-Duck Disco fries loaded with pulled duck and truffle gravy. For larger appetites, there are more substantial entrees such as the coffee-braised short ribs.
Though creative cuisine is certainly a draw at Satsuma Asian Kitchen, it's not the only draw. Visitors will also find craft beer and cocktails and live music within the renovated Trolley Square destination, which formerly held Del Rose Cafe and Restaurant.
Indonesian cuisine, modern Asian fare, and Japanese sushi crowd the menu at Asnan Sushi Bar and Asian Cuisine. After entering the modern waterfront eatery, diners can contemplate 75 sushi choices, including 15 specialty rolls such as the Las Vegas Roll, which wagers asparagus, cream cheese, and salmon against your hunger ($10), and the NSR roll, a concoction of spicy tuna, avocado, and cucumber sprinkled with eel sauce, jalapeño, kiwi, and tobiko ($15). Guests can sample beef curry ($10) or spicy chicken-rice plates ($9), each chaperoned by rice and salad, or maintain the seafaring theme by indulging in baked salmon with special sauce ($12). The 13-piece sashimi combo adds a baker's dozen of unbaked fare to the meal ($12.50), and Asnan's two-piece à la carte options, such as the soft clam ($4), striped bass ($4), and fluke ($4), arrive ready to be immediately devoured or pocketed for later use as garnishes for exotic drinks.
Jasmine Restaurant?s chefs cull culinary influences from different corners of Asia: the menu catalogs Japanese, Thai, and Vietnamese recipes. From the Japanese portion of the menu they prepare sushi and sashimi, crafting specialty rolls such as the Jasmine stuffed with lobster claw, avocado, cucumber, and spicy mayo. They even add a little Latin flair by preparing the Samba roll with salmon, jalape?os, and mozzarella cheese. Along with the sushi, the kitchen team plates korean barbecue short ribs, pad thai, and charbroiled lemongrass chicken to round out the Asian fusion menu. Soothing music accompanies the soft clink of forks and knives as they slice into wok-cooked filet-mignon entrees in the recently renovated modern and chic dining area. There, wooden tables sit beneath hanging lights, and beaded curtains offer a jangly threshold to another dining area, a lounge, or a parallel universe in which Japanese food is all hamburgers.
Authentic Chinese food and fresh sushi creations highlight the menu at BonHouse, an Asian fusion eatery with an eclectic menu. Inside the casual dining room?accented by Chinese lanterns, red-trimmed walls, and a tank of exotic fish?patrons can satisfy appetites with classic dishes such as kung pao chicken and moo shu pork, as well as more adventurous offerings such as hot-pot spicy frog legs and Hunan-style lamb. Sushi chefs are also onsite to create specialty rolls and sashimi.
In Kyoto?s two restaurants, tangy aromas of teriyaki and wasabi mingle with wafts of warm, simmering curry and sweet almond sauce. Whether slicing and molding rolls at the sushi bar or performing at the hibachi grill, Kyoto?s chefs craft Japanese dishes as deftly as they orchestrate fare from China and Thailand. All three locations unfurl a slightly different menu, combining more than 55 sushi rolls and varied meats prepared on the grill, crisped in the katsu style, or tossed with soba or udon noodles so diners can taste the many flavors of Asia without erecting a complex, transcontinental zipline system.
For example, the signature spicy seafood eggplant appetizer combines grilled eggplant, chopped shrimp, scallops, and fish eggs, topped by a spicy mayo. The Kyoto tartar, or chopped avocado, salmon, tuna, and caviar is also topped with the spicy mayo, while the most popular menu item, the Kyoto scallop au gratin, is topped with enoki mushrooms.
A fully stocked hardwood bar, lit by glowing lights and wreathed with strings of flowers, marks the centerpiece of the Wilmington restaurant, whereas hibachi grills, with chefs creating columns of flames as they chop veggies and sear meats, draw attention in West Chester. Each location bathes diners in dramatic blue lighting, and the West Chester location maintains additional atmosphere with a stone wall mural and a small arched garden bridge.