Hibachi chefs are expected to be great entertainers, deftly flipping cuts of salmon or filet mignon from a tableside grill onto diners' plates. At Fujimi Sushi and Japanese Steak House, though, showmanship also takes place behind the scenes. Sushi chefs arrange red salmon and succulent white tuna into sashimi roses, and red-snapper sashimi nestled on a bed of ice stays more perfectly chilled than a snowman trapped in a refrigerator. Signature rolls include the American Dream with rock-shrimp tempura, lobster, and crabmeat, as well as the Cobe, a fusion roll with tuna and filet mignon. Guests can venture farther into fusion with a tuna pizza laden with fresh herbs, avocado, and spicy mayo.
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