Asian/Sushi
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On tables, hot pots brim with thin-sliced rib eye, ostrich & short rib to pair with fresh or cooked maki sushi rolls
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Executive chef Abdon Calderon creates innovative maki rolls using plantains, coconut & chocolate at BYOB sushi bar
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Chefs special-order fresh fish for use in artfully presented seafood entrees, sashimi & sushi rolls, served in room illuminated by fireplace
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Sautéed striped bass with ginger, grilled filet mignon sliced with asparagus & salmon maki rolls top Japanese woods
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Bountiful servings of steaming noodles or fresh, uncooked sashimi satiate diners nestled into comfy booths
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Noodles, rice & sushi crown tables in serene dining room declared Best of Westchester more than seven years in a row
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Thai chef infuses pad thai & panang curry entrees with authentic mild, medium, or hot spice
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Chefs grill chicken, filet mignon & lobster in front of guests to craft hibachi meals that come with salad, soup, hibachi vegetables & rice
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Noodles native to China, Japan & Thailand populate the menu, accompanied by traditional Asian fare such as teriyaki & hibachi
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Bountiful servings of steaming noodles or fresh, uncooked sashimi satiate diners nestled into comfy booths