Behind the sushi bar at Suishin Restaurant, chefs prepare hand rolls from a menu of more than 50 different kinds of sushi for onlookers, positioning each piece of sushi and sashimi in artistic displays inside a glass case. At dark-wood tables with leather chairs, sprays of steam blossom from pots of broth, in which crab meat, beef, and vegetables cook. The communal style of eating fuels chatter, which floats past a full bar with purple lighting and sand-hued brick walls. The modern decor complements sleek bento boxes, whose compartments brim with sushi and shrimp tempura. On an outdoor patio, chopsticks click together with the sound of a tap dancer having a pleasant dream, pulling noodles from bowls of ramen-noodle soup.
Successful restaurateur Supenn Harrison made her first foray into the restaurant business more than 30 years ago, when she bought a burger joint in the Twin Cities. For Supenn, slinging patties wasn't enough to satisfy her love of the culinary arts; the Thailand native and former teacher quickly traded deep fryers for woks and opened her first Thai restaurant.
She eventually launched the first Sawatdee in 1983 in an abandoned warehouse, transforming the unlikely setting into something you might see in the heart of Bangkok, with gold-leaf ceilings and traditional artwork. Now, Supenn owns seven Sawatdee restaurants throughout Minnesota and has expanded the menu to include sushi dishes. Besides sharing her culinary skills through hands-on cooking classes, Supenn has disseminated her authentic Thai fare by catering birthday celebrations, family reunions, and the Rolling Stones' anti-retirement party.
Tradition informs the menus at Mt. Fuji, which predominantly feature Japanese staples with splashes of French influences. At the Maple Grove location, chefs occasionally leave the kitchen and man the grills that adorn select tabletops. There, they entertain their hungry audiences by searing entrees of chicken, Canadian sea scallops, and filet mignon while correctly naming every gold-medalist from the 1896 Olympics.
For cuisine prepared with an equally artistic flare but fewer open flames, the sushi chefs at each location assemble orders of sashimi and maki. They pack particularly robust flavor into their special rolls by incorporating such ingredients as lobster tempura, deep-fried soft shell crab, and signature sauces.
For fresh maki, Maple Grove's Benihana has got you covered.
Low-fat and gluten-free options are featured on the menu.
Drinks are also on the menu here, so patrons can start the night off right.
Have a few picky young eaters in the family? Not a problem at Benihana, where the food and ambience are perfect for family dining.
Benihana can provide comfortable seating options for parties of any size.
Guests may have a hard time conversing, as the restaurant is rather noisy.
Benihana tosses the jacket-and-tie dress code convention in favor of a more casual dining experience.
For those in a hurry, the restaurant lets you take your grub to go.
Diners at Benihana will be happy to know that free parking is always available.
A night out here can be a bit pricey, so prepare to shell out a bit more.
For fresh maki, Golden Valley's Benihana has got you covered.
Benihana features a wide variety of flavorful low-fat and gluten-free eats.
Benihana patrons can also take advantage of the many drink options offered here.
Both the young and the young-at-heart will dig the family-oriented menu and ambience at Benihana.
Groups of all sizes can easily be seated at Benihana.
Between the music and the crowds, Benihana's noise levels can be intense.
No need to be formal, business casual will pass.
Getting your food to go is also an option.
For no extra charge, diners can park in the connecting lot.
If cycling is more your speed, you'll find plenty of space to stash your bike outside the restaurant.
Your tab at Benihana will usually run to about $30 per guest.
At Sushi X, a talented team of chefs is split between two delicious specialties?sushi and hibachi. Each day, they perform a culinary spectacle for guests, transforming fresh seafood into maki and sashimi at the sushi bar or searing meats and veggies tableside at hibachi grills. Their gourmet repertoire also includes traditional Japanese entrees such as teriyaki, tempura, and noodle dishes.