City welcomes Carlisle's new Japanese Steakhouse -- By Eileen Voyles, Photos by Jadrian Klinger

Posted @ Oct. 03 2011 10:21AM by Timmy - in-print

Before you even see the modern Asian décor, huge hibachi grills and marble tables, you know you’re someplace special. It’s the scent – a culinary perfume of sizzling steak, grilled shrimp, succulent fresh vegetables and a hint of ginger.

AYA Japanese Steakhouse opened its doors in April 2011 and already has a faithful following.

“We heard the food is excellent at AYA and wanted to try it out,” commented Nate Bryner, resident of Hershey. “Pulling up to the location, it looked like just another Asian restaurant, but when we walked up and took our first peek inside, we knew we had arrived.”

The restaurant is divided into three sections: a sushi side with eight large booths and tables; a hibachi area with eight hibachi grills, which seats approximately 18 to 20 people per grill; and a semi-private VIP room – perfect for birthday parties or entertaining family, friends and business associates. Two large TVs garnish the dining room, allowing customers to keep an eye on current events and sports.

“The interior of the restaurant is really unique,” states Jenny Jiang, general manager of AYA Steakhouse. “Our head chef and part owner, Kevin Weng, took great care as he planned the build-out. Everything looks elegant and natural. People are very surprised when they come in and see how beautiful it looks, especially the popular VIP room with its own hibachi grill.”

At the grills, well-trained hibachi chefs present an awesome show – juggling knives, tossing eggs and catapulting broccoli spears into the mouths of the patrons.

“Each chef is trained to bring his unique personality to the grill,” notes Jiang. “Some are funny, some boisterous and some are romantically minded. It’s fun for the customers to experience different chefs. Our servers and chefs love interacting with our guests, and it’s very satisfying to hear the guests compliment the overall dining experience. That’s my favorite part of the day.”

But the food at AYA is what gets folks back through the door. Customer favorites include both sushi and hibachi dishes. The Little Lobster Roll, with shrimp and avocado inside, topped with crawfish and mango sauce is the most-ordered item on the sushi menu. “It’s an interesting combination, and some customers order it each time they come,” says Jiang, graduate of Temple University and native of Fujian, China.

Because of Japan’s status as an island nation, seafood features prominently in much of their cuisine, and it comes in many forms. Sashimi is sliced raw fish served alone. Sushi, what most people believe to be hand rolls, is actually only a component of some Japanese dishes – vinegared rice. Technically, a hand roll is sushi that is served rolled inside or around nori (dried and pressed sheets of seaweed), known in Japan as makizushi.

On the hibachi side, the favorite dishes are the combination meals – scallops and shrimp or fillet and scallops – each served with noodles and rice and soup or salad. Hibachi has a varied history in Japanese cuisine, which is not always evident to casual diners. The technique is believed to have debuted during the Heian period (798-1185 C.E.), when the grills served as heaters made from cypress trees lined with clay. They had various functions after they became available among ordinary citizens, including serving as cigarette lighters and portable ovens for Japanese troops.

Also wildly popular is the house dressing, which is made with 20 different ingredients, and the avocado salad, which is served in both the hibachi and sushi sections.

With sizable portions and moderate prices, AYA stays packed through the week and weekend. “It’s best to make a reservation before you come. However, walk-ins are welcome,” mentions Jiang. “Also, there are always specials. Just ask your hostess about the special of the day and check out our Facebook page for coupons. And if you come on your birthday, be ready for a nice discount, a birthday song and much more!”

AYA is located at 235 South Spring Garden Street in Carlisle. The hours of operation are Monday through Thursday, 11 a.m. to 2:30 p.m. and 4:30 p.m. to 10 p.m., Fridays 11 a.m. to 2:30 p.m. and 4 p.m. to 11 p.m., Saturdays 11 a.m. to 11 p.m. and Sundays 11:30 a.m. to 11 p.m. For reservations, call (717) 218-8000. hbg