Artful plates of Asian cuisine fused with the techniques Chef Yamada acquired during travels to Europe and South America

Cuisine from Taiwan, Turkey, Korea, the Middle East, and Europe commingles in sushi and entrees

The bistro was assembled in Taiwan and shipped piece by piece to rest on Daniel Island, where it houses equally authentic Chinese food

Plates of freshly prepared sushi circulate on small wooden ships on a gently-flowing river through colorful dining room

Multi-level dining room features an oversized fish tank, lion-head statues, and views of New York City as diners enjoy Japanese entrees

Tuna, Cajun salmon, and even beef fill rolls inspired by both Japan and southern cuisine, while sea bass and salmon star in cooked entrees

Vast menu of more than 100 hot-pot items includes sliced pork belly and udon noodles, served with signature soup base and veggie platters

Inventive infusions such as honey wasabi sauce enhance traditional Japanese menu characterized by udon soup and hand rolls

Artful plates of Asian cuisine fused with the techniques Chef Yamada acquired during travels to Europe and South America

New menu features Japanese classics such as salmon teriyaki, shrimp tempura & sushi rolls served in unpretentious industrial-style space