Chefs sizzle meats and veggies at tableside hibachi grills or craft fresh sushi and sashimi at a sushi bar

Sushi and maki rolls constructed from sashimi-grade fish flown in daily, as well as grilled entrees such as rib-eye steak and chicken

Modern Asian entrees such as Malaysian clay-pot chicken in yellow curry and Shanghai rib-eye steak in a soy reduction

Chefs sear filet mignon and lobster tails on a hibachi grill and roll sushi with fatty tuna, salmon, and scallops

Chefs decoratively arrange fresh sashimi, prepare creative rolls, and cook traditional Chinese and Japanese specialties

Prix-fixe spread of tender tofu steaks, spicy tuna rolls, and crisp, colorful salads

Grilled yakitori skewers of beef short rib and mushrooms, small plates of scallops, hot and cold sakes

Miso-glazed Japanese eggplant & coffee-glazed baby back ribs glint atop crisp linens as knowledgeable staff advises wine pairings

Zagat-rated hibachi cuisine such as sea scallops & sirloin steak cooked before guests' eyes amid elegant shoji screens & alongside chic bar

Sushi masters roll eel, bass, and tuna, hibachi chefs grill steak and mango chicken with flair, and peppers join bamboo in Chinese favorites