At Sakura Sushi House, fresh morsels of fish, eel, and octopi nestle into handcrafted rolls, a hibachi grill sears steak, and teriyaki sauce infuses chicken and tofu with savory flavor. Patrons perch at the granite-topped sushi bar and browse a menu brimming with four pages of specialty sushi rolls, or lounge in maroon booths, filling squirt guns from bowls of udon noodles. In the kitchen, chefs season meats ranging from filet mignon to lobster and augment shrimp tempura with teriyaki. After chopsticks ferry the final pieces of maki to tongues, punch their timecards, and head home, diners sip hot or cold sake to finish the evening with a final gustatory flourish.
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