The old saying goes that if you can't stand the heat, you should stay out of the kitchen. That rule is a little harder to follow at Shi Chi Japanese Steakhouse since the chefs bring the kitchen right to you, cooking on special hibachi grills set into the tables. But here the heat isn't simply utilitarian, as the sizzling tables provide the night's entertainment as well. The flames lick pieces of filet mignon, shrimp, and lobster as chefs toss them into the air and onto patrons? plates. In addition to the grilled fare, each hibachi dinner includes soup, salad, rice, vegetables, green tea, and a choice of vanilla ice cream or pineapple sorbet. And, to keep the fun and conversation flowing, the restaurant also serves a variety of domestic and imported beers and sake served hot, cold, and or frozen on-a-stick.
Blue Ginger’s chefs have no shortage of sources when they need inspiration for their next dish. Rather than limit their scope to a single region or country, they scan recipe books from across Asia and pick out their favorites as starting points. Some of the recipes they dig up date back centuries, but they’re more interested in looking toward the future than dwelling on the past.
It’s certainly a bright future they envision—one in which the best elements of various Asian cuisines have joined forces in the same dishes. There are even some influences from outside Asia that make it into the mix, as the duck fajitas and pan-roasted chilean sea bass will attest. This inclusive spirit isn’t just limited to the food. An extensive drink menu features imported beers, martinis blended with sake, and cocktails stirred with miniature world flags.
Genji’s menu of traditional hibachi-style grill cuisine fires up the senses with a memorable dining experience that focuses on a sizzling grill and skilled chef dazzling diners with knife wielding dexterity. Stop in for lunch or dinner, grab a drink, listen to the fragrant aromas, and savor a helping of Genji sesame chicken ($15.99, dinner menu only), calamari ($5.99), or a N.Y. steak and scallops dinner ($19.99, dinner menu only). All dinners include a Japanese Shoyu soup, Genji salad, shrimp appetizer, vegetables, steamed rice, and tableside entertainment. Gaze at the grill in wonder, or simply watch the culinary flames flicker your pocket-sized scrying pool.
Fingers scroll across tabletop iPads, zooming in on photos of rolls, noodles, and the rest of Aoi Blue Bar's menu. Rolls brimming with scallops, tuna, and cucumbers slip past in the images, and udon noodles swirl around vegetables, tofu, and beef. Behind a nearby stone-topped sushi bar, decorative wooden fans sprawl over a parsley-hedged display case full of fillets, shrimp tails, and avocado halves awaiting sushi knives on a bed of ice. International influences infiltrate the primarily Japanese menu in the form of kimchi and handmade lamb meatballs. Aoi periodically invites DJs to fill the dining room with thrumming beats and lively lights, which turn diners to dancing after their meals and let visiting disco balls fit in.
Deliciously-fresh ingredients, garden-grown vegetables, and quality meats define Taste of Bali’s master-chef-prepped menu of authentic Indonesian fare. Inside a serene environment, relaxed guests can unrelax their chewing-and-drinking muscles with four pieces of pangsit goreng, an appetizer of deep-fried chicken dumplings and sweet-chili sauce ($2.50). For nourishment on a dream date, family outing, or goldfish wake, guests can chomp on the ayam bumbu rujak, a dish of grilled-chicken breast cooked in red-curry sauce ($8.95), the banana-leaf-wrapped pepes ikan with tilapia, green onions, mushrooms, and potato ($8.95), or the shrimpy udang goreng tepung with sweet-chili sauce ($10.95).
To keep their lunch and dinner menus fresh, the chefs at Thai Mango Asian Bistro mix up their traditionally prepared Thai dishes with unique and seasonal produce. The chefs augment spicy and sour soups with lemongrass and mushrooms, and their original house soup recipe blends asparagus into a base of crabmeat and egg. Their more complex dishes include stir-fried noodles and creamy curries made heartier by the inclusion of well-seasoned morsels of beef, shrimp, and tofu. The chefs punch up the menu with a selection of spicy dishes such as szechuan chicken, and their bite can be soothed with a cup of jasmine tea or a raw aloe leaf applied to diners? tongues by candlelight.