BEIJING TOKYO – Restaurant

One kitchen, two cuisines, and the Winter Garden strip-mall format that makes that work. On the Japanese side: nigiri and sashimi lunches, bento boxes, gyoza, shrimp shumai, yellowtail jalapeno with ponzu, soft shell crab tempura, and a long roll list from cucumber to spicy tuna. On the hibachi side, chicken, prawn, filet mignon, salmon and scallop, singly or paired. The Chinese half handles the classics — General Tso's, sesame chicken, pepper steak with onion, bourbon chicken, boneless ribs — mostly through cheap lunch plates. Closed on Tuesdays; otherwise eleven to ten, noon on Sundays. Both pickup and delivery are offered.

Cuisine: Restaurant