by Jonathan Vatner | March 01, 2005

The latest evidence of America’s hunger for Japanese flavors:
At Megu (right) in New York City, dining becomes an adventure when a chef grills Kobe beef at the table on
a hot river stone. The centerpiece of the two-story nirvana is a sparkling Buddha ice sculpture, replaced every single day. (212) 964-7777;

Rodelio Aglibot, the chef behind Koi, Los Angeles’ “it” eatery, opened the cosmically calm Yi Cuisine last summer. The menu gallops dexterously through Japanese-focused Pan-Asian meals. (323) 658-8028;

Worldly chef Nobu Matsuhisa’s bijillionth Nobu restaurant is coming next month to Rosewood’s Hotel Crescent Court in Dallas. David Rockwell, Nobu’s analogue in the world of architecture, designed the space. 214.871.3200;