Review: Okinawa in Yorktown Heights

(Credit: Mark Vergari)

Photos:

Forget any memories of hibachi-steakhouse dining that consist of mediocre food, a smoke-filled dining room and a floor that's in dire near of sweeping. You won't find those things at Okinawa, a solid hibachi steakhouse in Yorktown's popular Triangle Shopping Center.

The menu — everything from pad Thai to wok specialties to Vietnamese salads and spring rolls — covers the entire Asian continent, not just Japan. If you're looking for a serene, uneventful dinner, however, opt for Okinawa's main dining room, with a deco bar and colorful sushi counter, because once you cross over into hibachi land, you can be sure that peace and quiet are not on the menu.

Here black-speckled stone (with seating for 12) surrounds stainless-steel grills and their masters, but the true magic of a hibachi-style meal isn't the knife-wielding chefs or even the flying scallops — it's the sheer volume of food.

I ordered the filet mignon-and-lobster tail dinner, which entitled me to a host of courses. First, came a bowl of miso soup, a light broth with mushrooms and scallions. It was a nice way to whet your appetite, but in no way filling. By the time the second course arrived — an iceberg lettuce salad with one tomato, a cucumber slice, and a few carrot strings, topped with a delicious ginger dressing — the chef was already beginning his performance. He rationed two sauces — mustard and ginger — and, with the finesse of a Vegas card shark, dealt them out to everyone around the table. Hibachi rice, a filling mix of white rice, egg, garlic, onions, oils and spices, was the first thing to hit my plate and I loved every caloric bite.

Next, came — yup, more carbs — a portion of Japanese noodles, which, frankly, were so flavorless, I left most of mine in my dish. The lobster, though, was terrific — hot, tender and buttery. In fact, I didn't need any sauce to enjoy it but dipped occasionally just to mix things up. My favorite, however, was the filet mignon. Cooked to a just-right medium, the meat was delicious. Again, it didn't need the spices and sauces, but I enjoyed the combination all the same. The chef wasn't as successful with the chicken — the white meat was bone-dry. And my husband's scallops were almost too evenly cooked — there was no seared crust, just a scallop that was the same inside and out.

You'd think with such a filling meal, we'd skip dessert, but we ordered the banana split, and a fried banana arrived on three scoops of ice cream in chocolate syrup and whipped cream. Quite honestly, frying a banana doesn't make it better, just more memorable. And speaking of memories, thanks to Okinawa, my recollection of hibachi dining is now quite good.

For pics to click, go Inside: Okinawa in Yorktown Heights

Add a comment