Aozora Modern Asian Cuisine
is a superb hibachi, sushi and Asian fusion restaurant with a sleek façade and an ultra
modern interior. Past the sushi bar on the right, there is a room filled with six Hibachi
tables, each capable of holding a party of up to eight. There is also an entire upper
level with more hibachi tables that is ideal for hosting a private party or event. A
minimum of two people is required in order to partake in the hibachi experience.
being kindly greeted and seated, it was time to browse through the menu and decide what to
try. The menu had a fabulous selection, including a Kid’s Hibachi section for children.
The dishes ordered were the scallop hibachi, filet mignon and lobster tail hibachi
combination and chicken and shrimp hibachi combination.
were served with a salad (above right) and clear soup. The salad contained iceberg
lettuce, shredded carrots, sliced tomato, cucumber with a generous helping of traditional
Japanese carrot-ginger dressing. We enjoyed the clear soup, containing scallions, fried
onions, mushrooms and broth, while anticipating the arrival of the hibachi chef.
a short while, the hibachi chef rolled his cart to the table and began preparing the
teppanyaki grill. He entertained guests by squirting sake shots straight into their mouths
from a squeeze bottle (above left) and tossing pieces of vegetables one by one from his
spatula into the eager mouths of participants, cracking jokes all the while. Guests
giggled with excitement.
began the performance with a blast of flames from the teppanyaki
grill. First the chef
laid down the rice and mixed vegetables. The chef took out two eggs and spun them, making
them dance along the teppanyaki
grill and bounce from spatula
to fork. He then scrambled them and mixed it with rice, squirting soy sauce from a squeeze
bottle. Pushing the rice together with the spatula, he made a heart shape out of rice,
then slid the spatula beneath the heart and made the 'heart' beat. That was a clever
chef stacked a raw onion cut into rings to make a volcano shape, poured oil in the center
and lit it on fire. Flames exploded and shot out of the top like a volcano with smoke
billowing out like a smoke stack. The chef then pulled out a whimsical figure that doused
the flame and provided a little unexpected humor (above left).
came the meat. He laid down scallops, lobster tails, shrimp, chicken and filet mignon,
chopping and flipping as they cooked. He served them in the order of cooking time. Noodles
were heated up quickly and the vegetables were served last. The server came around and
handed out small bowls of white rice. He cleaned up his cooking station quick and left
with the remark, “Enjoy!”
was cooked to perfection (above right). The filet mignon was cooked medium rare as
requested. The tender scallops were perfectly seared with a beautiful golden brown
caramelization along the edges. The lobster was succulent on the inside with a delicious
hint of charred flavor from the grill.
very animated chef knew all the tricks and created an atmosphere that was as entertaining
as it was delicious. Eric of Farmingdale, a regular who comes twice a month, claims it is
better than all the other places he has tried on Long Island. From our experience, we can
attest that statement and is definitely the recommended pick for superb hibachi.
Overall Rating: Excellent
Cuisine: Asian, Sushi, Hibachi
Ambiance & Décor: Modern & Charming
Prices: Hibachi: $20 - $65