![]() ![]() ![]() The friendly staff bustled throughout the well lit interior, cleaning tables in the blink of an eye, refilling waters right before their last sip and carrying above average conversations with their customers. The crowd was decent for a Tuesday night and I recognized most diners were in a state of pure satisfaction, especially the table of two who ordered Asuka’s extravagant Love Boat. ![]() Playful white lights hung from a painted black ceiling and flowing woodwork surrounded the sushi bar as if to say, “this is where the magic happens.” The walls were bright pink, not in a headache inducing type of way but more upbeat than most Japanese/Chinese restaurants which tend to play the overly sophisticated role. ![]() A built in bench stretched from wall to wall along the left side of Asuka’s cozy interior, paired comfortably with tables for two and free standing chairs that could easily be combined for a larger party. However, each dish was definitely notable, and one in particular, melted my culinary heart.Ī big smile from the host and Chef Jimmy’s son, Gary Chi, was awaiting our arrival, followed by a courteous escort to the back of the lively restaurant. Was it hot enough? Did they nail the classics? Are they masters of innovative fare? This is a strong focus for all the right reasons and I tend to lean that way myself, but during a recent trip to Asuka of West Chester the hospitality was so incredible there’s no way a diner could focus solely on the tantalizing creations of Chef Jimmy Chi. In today’s food world, eight out of ten diners probably have a personal food blog and there is always emphasis on the cuisine. ![]()
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