The chefs at Sekisui Sushi Bar & Steakhouse pick and choose influences from Japanese culinary culture. Teriyaki sauces, sweet plum, and emerald curlicues of seafood bedeck the dishes, which include sushi and hibachi-grilled meats. The earthiness of miso, traditionally made by fermenting soy, rice, or barley, drifts from bowls of soup along the sushi bar. At the hibachi grill tables, chattering blades flip scallops, lobster, filet mignon, and veggies inside a veil of steam. American influences are still present in wontons with buffalo sauce, burgers, and chopsticks modeled after Bruce Springsteen’s dainty fingers.