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23A Nelson Ave. at Brower Ct, Staten Island (718-966-9600). Travel: From the Staten Island Ferry, take the Staten Island Railway to Great Kills. Mon-Thu 5-10pm; Fri 5-11pm; Sat 4:30-11pm; Sun 3:30-9:30pm. Average main course: $18. AmEx, Disc, MC, V. Some folks will make a trip to Staten Island just for the hibachi show. Watching Arirang's lightning chefs slice, dice and cook filet mignon, shrimp and sea scallops at one of the 12 communal hibachi tables is entertaining, all right. But the excellent seafood and steak are genuine attractions even without the pyrotechnics. Don't overlook the sushi in this hullabaloo of hot stuff: Even diners wary of raw fish can try the Bay Ridge roll (salmon, asparagus and cream cheese--deep fried). Whatever you do, if you're over 12 or painfully shy, do not tell the staff it's your birthday. You'll find yourself in the middle of a disco-ball light show while the staff sings a very odd version of "Happy Birthday" and makes you throw your arms in the air and wave 'em like you just don't care.
"Arirang is a sprawling, busy, meticulously managed place that packages a little razzmatazz with a lot of good dishes, many of them prepared right before your eyes, either at the sushi bar or the hibachi grills."
Arirang Hibachi Steakhouse If you're in the mood for something a little bit different in your dining routine, then a visit to the Arirang Steak House and Sushi Bar in Great Kills should do the trick. A fixture on the South Shore for more than a decade, Arirang provides diners with a number of options. sushi lovers can take advantage of the offerings in the sushi bar on the second floor. Patrons in a large group can enjoy the fun at one of the many hibachi tables (each table seats eight and they are grouped in pairs to accommodate large parties) while couples can eat at a smaller table for two or join in at one of the larger tables. The dining room is nicely appointed with jade-green walls and the hibachi tables are set off from one another by walls made of translucent glass blocks. Appetizers at Arirang include all the standards such as spare ribs and fried dumplings, and diners can also choose from a broad selection of entrees. The real enjoyment comes, however, in opting for the hibachi dishes and then watching one of the talented chefs prepare the food at your table - just inches away from where you are sitting. The complete dinners - which include soup, salad, appetizer, entree and desserts - run about $20, and are a real bargain. To start, diners receive a tasty bowl of clear broth with mushrooms and scallions. Following that, a small salad topped with a feisty dressing of mustard, lemon and ginger is served. At this point, dining takes a decidedly different turn. The chef arrives and begins to prepare the appetizers; hibachi shrimp is included with most dinners. Three large shrimp are de veined and the tails removed in a series of lightning fast moves. Depending upon the chef, who generally takes his cue from the patrons, this can be tremendously entertaining as he slices, dices and performs an array of culinary tricks and diversions that have to be seen to be appreciated. Patrons in a festive spirit will find that the chef is only too eager to catch the mood and do that little bit extra. Youngsters will also find his tricks something to behold. When all is said and done, patrons can feast on lobster, chicken, steak, scallops or pork - or various combination - along with freshly prepared vegetables. Each dinner also receives two bowls of sauce for dipping. Be sure to order a side dish of fried rice. It looks so simple when the chef does it, but the end result is a light, fluffy dish that has quite a different consistency from what you might expect. More of an afterthought, dessert is simply a scoop of ice cream or sherbet. Were you on vacation, you might visit such a place just because it is different. So as long as you're home, why not give it a try. Rating: 3 stars (out of 4) May 15, 2000 Owner
Arirang Hibachi Steakhouse
Dear Owner: On Saturday, May 13, 2000, my daughter received her 1st Holy Communion. What a special day. My reason for writing his letter is to express my sincere appreciation to the staff at your Sayreville, NJ, Arirang. They completed our day with a most wonderful celebration from the moment we entered your restaurant and saw Yvonne's big smile. I was then greeted by a most pleasant and professional Mr. Charles Arolla, who escorted myself and my family into the restaurant and explained and helped in any way possible. Let me add that Mr. Arolla and his gracious staff went above and beyond to help me set up, including hanging our communion signs. I then met Herman, our headwaiter and his staff, who, one more than the other, were incredibly pleasant, helpful and extremely courteous to every one of my guests. They not only kept all glasses full, they made sure everyone had a great amount of your delicious appetizers. Next, we met head chef Shankey and his staff, who put on a most entertaining show in preparing our dinners. Most of my guests have never eaten at one of your restaurants (their loss), so the performance that they displayed was superb. I am sure they will be visiting Arirang again. Lastly, I could not end this letter without extending my thanks to Yvonne for her patience, that she never lost, as some of my guests' children, along with my own, continually played in the water at the entrance along with running around. As I am sure it pleases you to receive a letter of gratitude, it pleases me more to give credit where credit is due. I look forward to many more dinners at your restaurant - we will see you Saturday for my husband's 40th! Once again, thanks. Sincerely, |
"It is all a fantasy that takes place right in front of your eyes, while the satisfaction derived from the food lingers on long after the chef has spirited away."
Arirang Hibachi For the first timer, the japanese food experience can be exciting: the action at the grill, the gorgeous raw fish arrangements on dollhouse platters, the scent of soy sauce and ginger everywhere. When I watch a hibachi chef in action, I think of a circus juggler, but maybe that's the whole point - entertainment while you eat. The food ranges from simple stir-fried meats and fish with rice and bean sprouts to sushi. At Arirang, I was struck by the cleanliness. Even the restroom was glistening (but I can only speak for the ladies). Everything is new, and even on a Monday, people were waiting to be seated. There is stone and wood and water, and although it is not tranquil like a Japanese Bonsai garden, the atmosphere is pleasant, interesting and kid-friendly. The menu is as big as a newspaper, oversized with glossy pages and color photos of everything. First, the drinks caught my eye, with names like The Bomb and The Zombie. My friend ordered a Kirin beer. I went for The Bomb, which was sweet as party punch, with rum and fruit juices. My waiter forgot my umbrella, but it was something I could tease him about. He promised an extra in the next drink, but one was enough for me. We were famished on this particular Monday. Right away, I requested an order of Shumai ($4.95), steam shrimp dumplings. They came in an adorable boat, with a crevice of hot mustard for dunking. The rounded dumpings in rice wrappers were gems, slightly chewy, mild with shrimp. The mustard and a little dish of soy sauce were enough. Soup and salad come with the complete dinners, both the hibachi and traditional meals, but there are several options, so we upgraded one salad and one soup. the basic soup was clear chicken broth with a bit of thinly sliced mushroom. Nothing wrong there. For an extra buck, we had a gyoza soup, with a couple of elongated seafood dumplings. The broth was flavored with dried mushroom. I preferred the other broth, but it was worth the step up for the dumplings. The basic salad was iceberg, dotted with carrot and cucumber and doused in taste bud-tingling ginger dressing. My avocado salad was romaine, again with too much dressing, but with a generous wedge of sliced avocado. For the main event, we had one Samurai Steak ($21.95) and Scallop and Shrimp Hibachi dinner ($21.20). (these prices included the soups and salads.) There were generous portions on both, including several teriyaki shrimp, stir-fried summer squash, onion, and mung bean sprouts, and bowls of white rice. But both lacked flavor, even though we were given some dishes of sauces for dipping. The steak was sirloin cut into bite-sized chunks. It was tender and slightly chewy, with almost no grizzle. The sea scallops, which happen to be in season now, were plump and sweet. Everything was fresh, nicely cooked, and pleasing to the eye. As we finished up our main courses, I glanced over to the door. There were more people waiting, and lots of families with kids of all ages. We shared one dessert. Although I wondered about the Tempura Cheesecake, I went for the familiar Fried Bananas instead ($3.95). the fruit was piping hot in its tempura-batter coating. The pieces were pale and not too crisp, but the banana was sweet and soft inside. The side of vanilla ice cream was flecked with bean. We cleaned the plate, even though we were full. Rating: 3 forks (out of 4) TO ARIRANG HIBACHI STEAKHOUSE Always you'll find this is an exciting place to eat HIBACHI STEAKHOUSE, how fantastic they make you feel Cal Begun |
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