Cherry Blossom Restaurant

The Cherry Blossom's menu
appeals to all ages, even pre-teens.

By Barbara Tasch Ezratty

Friends and their 12-year old daughter joined me for dinner at Cherry Blossom, the recently remodeled Asian restaurant in front of the San Juan Marriott on Condado’s Ashford Avenue. I was nervous at first, because Cherry Blossom does not serve burgers or fries, and I knew that often youngsters don’t consider much else a fitting meal.

But Emily had such a terrific evening, I realized you can expand the borders of a pre-teen appetite if you think Asian!

We sat at the Teppenyaki table. It was a definite hit. These are long tables with four seats on one side, two at each end, and the chef stands behind a large cook top attached to the table. He prepares all of the meals simultaneously, while entertaining you with his almost impossible knife skills. Since there were four of us, we were joined by others at this special table for eight. And during the meal we became a friendly group, as the chef’s delightful antics prompted exclamations and conversations.

The Cherry Blossom's menu appeals to all ages, even pre-teens. Photos by Laura Magruder/Tables Magazine

We were sipping our drinks (try the “Sumo Punch”) as the chef began tossing some eggs above his head. When he invited Emily to come behind the grill and toss some eggs herself, she was only shy for a minute. He showed her how to do it, and then he began spinning an egg on the oiled cooking surface. Emily slid a spatula under the spinning egg, tossed it into the air, and caught it on the edge of the spatula, where it neatly split in two! Naturally, everyone at the table applauded. The chef took over again, scrambling the egg on the grill prior to making our fried rice.

Emily was hooked! She watched intently as he put onion slices on the grill, separated one into rings, reversed their order, and with them built a small tower. He poured oil into its center; drizzled more oil down the sides of the tower and continued making a path across the long grill. When he lit the end of the path, whoosh! The fire traveled, the volcano erupted and streams of white smoke spouted from its top. It was fascinating to all of us, not only Emily!

After he served the fried rice (with onions chopped into it), the chef cooked all of our meals simultaneously. He spaced our choices on the grill, slicing chicken, searing scallops, dicing steaks and grilling fresh vegetables—all the while tossing cutlery about. It was a delightful show, and then a delicious meal. Did I mention they served soup and salad before we got to the rice and main course?

There are Teppenyaki tables at Cherry Blossom on the main floor, as well as traditional tables near the sushi bar. More tables are upstairs, which also are available for private parties. The executive chef, Dinh Tran, is a Tables Magazine Chef’s Hat Award winner, and his recipes appear in The Great Chefs of Puerto Rico cookbook.

We had a wonderful time. No wonder they call it “dinner with a show.” The food was delicious; we talked and laughed a lot. And for sure, Emily is now a fan of Asian cooking.

Article courtesy of Tables Magazine: Puerto Rico’s Guide to Great Dining, www.tablespr.com

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