A utilitarian restaurant in a strip mall offers warm service and an extensive menu with dishes that mostly highlight tofu that’s made in-house, whether it’s soft, firm, or extra firm. In addition to tofu-based dishes, check out the bibimbap, pancakes, and japchae.

Let’s face it: The sushi at Kura is only of middlin’ quality, but the place sure is fun. The storefront in a strip mall north of the GW Bridge is based on a snaking conveyor belt that brings plates of reasonably priced sushi your way. Note that larger dishes, some not involving fish, can be ordered from the attendants. Seating is along the conveyor belt, but for larger parties there are tables in the back. Be prepared to wait in line.

Founded in 2003 in Tokyo, tsukemen (dip ramen) restaurant Tsujita opened its first location in Los Angeles in 2011 — and was known for its long waits. Now open in Fort Lee, where it serves takoyaki and kaarage in addition to ramen.

This new barbecue spot in Fort Lee offers beef, pork, and seafood to its grill menu, which includes clams, shrimp, scallops, mussels, and lobster. Among specials, soojaebee jogae tang — clam soup with dumplings, is also available, along with haemool jjim — a soup with monkfish, octopus, clams, shrimp, and crab. The restaurant also serves ramyun.

If sheer quantity is your thing as far as Korean barbecue goes, the audaciously named Meat Bros is your place. The vast dining room encompasses dozens of hood, grill, and table set-ups, definitely not for claustrophobes. Meats are checked off on a form from a list of 25 (examples: miso marinated pork collar, teriyaki chicken, spicy small octopus), and you can request more when you’ve finished your original allotment. Banchan and side dishes are included in one fixed price.

For a packed and lively barbecue experience with ample parking and a koi pond at the door, there’s Dong Bang Grill, a vast restaurant with roomy tables and cushy seating. Whether it’s beef, chicken, shrimp, or pork, an order is grilled tableside, and served with a compelling selection of banchan. Don’t miss the galbi, whether you like it marinated or not.

Hiram’s is one of New Jersey’s most distinguished purveyors of deep-fried hot dogs, in a setting half roadhouse, half frankfurter counter. Sports fans sit on one side nursing their beers and downing wieners, while customers dash in for carryout dogs on the other side, eaten in cars idling in the side parking lot. The franks come with cheese sauce and a chili-like meat sauce, and the same toppings can grace your fries, as well.

Rispoli was established in 1937 among the rolling hills of Ridgefield, now a gleaming pastry shop that turns out Neapolitan and Sicilian pastries, and row upon row of butter cookies and biscotti that demand to be dipped in a glass of fortified wine. Sfogliatelle (sometimes called lobster tails) are filled with sweetened ricotta, and so are pasticciotti — little pies once made only for religious festivals, now available every day of the year.

With terrific banchan like pickled ramps, two kinds of kimchi, and white taro root, Wooga is a no-frills modern Korean barbecue spot with multiple beef often with a few flourishes, like, for example, rosemary atop raw meats and artful presentations before the server prepares a meal. The sauces are unusual, too, as is the giant blue toad mascot sitting near the door on a counter.

Mitsuwa is a giant Japanese shopping complex on the western shore of the Hudson River, with ample parking. There are standalone stores along a strip mall on one side, and a giant grocery store inside the main building, where you can browse Japanese groceries and those American groceries dear to Japanese. But the best feature is a food court with a dozen stalls selling everything from street food, to sushi, to fried chicken, to dessert items, with a particular specialty in the luncheon style over-rice dishes called donburi.