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From Our Editors
Flames shoot in the air from grills while chefs flip, chop, and cook new york steak, lobster, and salmon for diners clustered around teppanyaki tables. At a bar decorated with two giant lobsters and 100 percent fewer flames, the sushi chefs craft personalized maki rolls or specialty rolls with tuna, creamy wasabi, shrimp tempura, and other signature combinations. Red accents carry throughout the restaurant from the napkins and roses decorating the tables to the red shelves lining the full bar stocked with both hot and cold sake and pints of imported beers.
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