Chefs roll fresh sushi, pan-fry noodles & grill meats for menu of pan-Asian eats

Creative sushi rolls of crab & avocado topped with fresh salmon populate menu alongside baked mussels, hand rolls & sashimi

Cuisine from Taiwan, Turkey, Korea, Middle East & Europe commingles in sushi & entrees, such as Asian beef wraps

Chefs create Asian-fusion fare & pair plates with imported sake & green teas, all served in bold dining room with flowering-tree mural

Scallops doused in black-pepper sauce, sesame chicken, and orange beef share menu space with creatively plated sushi rolls

Curries with fragrant combinations of coconut milk, basil, and crushed pineapple are served alongside traditional and inventive maki.

Chefs chop, sear & sizzle scallops & filet mignon at tabletop grills for teppanyaki feasts or wrap sushi rolls at art-deco bar

Hibachi chefs grill modern Asian & Italian fusion fare & serve French-inspired, hand-rolled sushi

Chefs pan-fry fresh seafood such as ginger sea bass and craft sushi rolls with elements such as seared tuna, crab, and wasabi crème sauce

Chefs cook up shrimp udon, chicken katsu, and sweet-and-sour chicken as scallops, vegetables, and steak sizzle on hibachi grills.