On tables, hot pots brim with thin-sliced rib eye, ostrich & short rib to pair with fresh or cooked maki sushi rolls

Executive chef Abdon Calderon creates innovative maki rolls using plantains, coconut & chocolate at BYOB sushi bar

Chefs special-order fresh fish for use in artfully presented seafood entrees, sashimi & sushi rolls, served in room illuminated by fireplace

Sautéed striped bass with ginger, grilled filet mignon sliced with asparagus & salmon maki rolls top Japanese woods

Bountiful servings of steaming noodles or fresh, uncooked sashimi satiate diners nestled into comfy booths

Noodles, rice & sushi crown tables in serene dining room declared Best of Westchester more than seven years in a row

Thai chef infuses pad thai & panang curry entrees with authentic mild, medium, or hot spice

Chefs grill chicken, filet mignon & lobster in front of guests to craft hibachi meals that come with salad, soup, hibachi vegetables & rice

Noodles native to China, Japan & Thailand populate the menu, accompanied by traditional Asian fare such as teriyaki & hibachi

Bountiful servings of steaming noodles or fresh, uncooked sashimi satiate diners nestled into comfy booths