For proof that turning Japanese doesn't make you a one-hit wonder, check out Hanabi: a bamboo-walled house of the rising sun helmed by a chef who won culinary gold medals in Korea before making Vapors trails to the US.
The menu lives up to those accolades, starting with salmon marinated 72hrs in miso & mirin (like sake, but less alcohol), then topped with lemon-yuzu oil and avocado chili puree; and Korean Egg Jjim: huevos, bacon, and green onion topped with bonito flakes and cooked in hot stoneware, all guaranteed to make you anything but Egg Slim.
Meanwhile, sushi rolls turn on the Jets with the Crush On You (shrimp tempura, spicy & blackened tuna, honey wasabi, goat cheese). For entrees, there's filet mignon in urchin butter, and, borrowing from the chef's roots -- and the roots he's currently laying down -- Kimchi and Bacon Spaghetti, a dish that'll have you exclaiming "Tiger mamamia!" After which you will be severely reprimanded.
As for booze that's not cooked into your food, Hanabi's got eight sakes, so even if you've got no sex, no drugs, no women, at least you'll have wine.