Inside Salina’s nail salon, a team of technicians clip, shape, and buff digits before applying eye-catching polishes. Classic mani-pedis leave nails sheathed in a colorful polish, and pink-and-white acrylics create a natural-looking extension of the nail, which doubles as a protective layer when attacking unruly shoelace knots. The salon also handles more comprehensive tasks for clients, such as applying UV gels and gluing on silk wraps.
The traditional dishes of Japan, Thailand, Singapore, and Indonesia make their way to Ten Asian Bistro's tables prepared to dazzle any hungry guests who've taken seats inside. Instead of reciting the prologue to Beowulf as they await their meals, diners can watch chefs craft sushi rolls from gourmet cuts of fish and savory accoutrements such as tobiko, scallions, and tempura breading. A panoply of noodle dishes, including pad thai and chow fun, team up with a choice of four meats to sate carnivores, and a steaming wok infuses shrimp and scallops with flavors such as lime, lemongrass, and pineapple. Sake and other spirits inspire toasting before meals, and catering services facilitate noshing in homes, offices, and epicurean mosh pits.
Owners Deyong Liu and Hiro Nagata have installed eight individual hibachi grills throughout Tombo's interior, staffing each station with a skilled chef to give diners an up-close and entertaining view of meal preparation. Chicken, steak, seafood, and tofu sizzle atop each hibachi station and are paired with sautéed noodles, steamed white rice, and mixed vegetables for a complete and satisfying meal. Diners sip on sake, wine, beer, or Tiki Room cocktails as they chat with companions or belt out evening karaoke and can order a keepsake photo to commemorate the meal or confirm an alibi.
The New York Times praised Tengda's Milford location—one of eight in a small regional chain—as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.
Kiraku's blends an upscale, big-city ambiance with a pan-Asian menu that is well acquainted with Japanese culinary traditions. Burnt orange walls edge accents of grey stone as sushi artisans nestle lobster, yellow tail, and tuna with surprising ingredients such as caviar and plum. Meanwhile, woks fire up to slather entrées of marinated chicken and juicy shrimp in basil- and lemongrass-infused sauces. Drenched in blue light from the fully stocked bar's in-house teleporters, patrons watch attentively as drinksmiths craft an array of refreshing imbibables.
A short spring roll's toss from the Saugatuck River, this family-run eatery taps into influences from China, Japan, Korea, Thailand, and Indonesia to assemble its sizeable menu. Reflective of the Taiwanese chef's training, which spans more than 20 years, the cuisine focuses heavily on Japanese dishes such as fresh-cut sashimi and nearly 100 sushi rolls ranging from lo-carb options to baked and cooked morsels. Korean-style bibim bab and thai-basil fried rice steam beside house specialties that spotlight seafood and mixed vegetables bobbing in umami-packed seas of sesame, basil, or black-bean sake sauce. Guests that don't solicit takeout or delivery services can get cozy in the bistro's dining area, which—like the tip of a flagpole—offers limited seating.