Chef and owner Hisashi Araki fuses authentic Japanese cuisine with European influences, combining flavors of Japan, France, Italy, and Germany in his reinterpretation of sushi. The chef's Araki sashimi platter stages a performance of six specialty cold dishes that change to match the freshest daily market selections. Slices of yellowtail carpaccio entertain diners with notes of cilantro, serrano chili, and lively games of pin the tail with the chopsticks, and the scallops sashimi coats tender bivalves with a spicy yuzu sauce. Cuts of the tai japanese sea bream luxuriate under layers of dry miso and chives, drizzled with a hint of truffle oil. Guests can pair elegant slivers with a flight of five homemade sakes infused with fruit to tickle palates better than bites from a knuckle sandwich.
After honing his sushi-making skills for decades at Sayaka Japanese Restaurant, Miguel opened his own restaurant with his own style of sushi. Sushi Miguel's Style means artful rolls topped with crumbled tempura placed delicately on a granite tabletop. Miguel's style is thick hand rolls bursting with spicy tuna and nigiri topped with bright-pink salmon and doused in tasty sauce, adding color and flavor to palates.
Sushiya Japanese Restaurant and Bar's culinary craftspeople concoct an extensive assortment of sushi rolls, hot and cold Japanese appetizers, noodle dishes, entrees, and salads. Inspired by Tokyo’s combined restaurant/sports clubs, Sushiya divides its interior between a dining room and an entertainment area with televisions broadcasting the latest sporting events, news programs, and goldfish beauty pageants. A full bar pairs cuisine with authentic Japanese sakes, exotic beers, and international wines hailing from locales such as Spain, Argentina, Chile, and California. Flanked by custom-designed fixtures, hardwood floors fashioned from exotic woods cradle rows of tables as lamps and candles conjure an intimate eating atmosphere.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
The same master chef has captained the sushi bar at Sushi Kawa Sports Bar & Grill for more than a decade, folding fresh scallop, tuna, and salmon into a sweeping array of colorful specialty rolls. As he works, a team of kitchen chefs whips up tender teriyaki dishes, flavorful Japanese curries, and simmering udon-noodle soups. Diners await their meals out in the sleek bar area, sipping on specialty cocktails and sharing giant towers of draft beers beneath the glimmer of widescreen TVs. Twice a month, a live guitarist appears on the scene and fills the room with the melodies of classic-rock, jazz, and country tunes.