The chefs at Sushi Unlimited combine their eye for artistry with fresh ingredients to create sushi rolls and hearty entrees. Their signature rolls pay homage to elements of nature as well as local sports teams. For instance, chefs pack the Raiders roll with deep-fried shrimp and spicy tuna before hacking it into pieces with a cutlass and serving it on a wooden plank. As for traditional cooked dishes, the culinary team charbroils fresh salmon steaks for teriyaki plates and deep-fries tempura-style shrimp and vegetables.
At the Davis location, a red accent wall behind the bar vivifies the selection of Japanese sake and beer. The Folsom restaurant boasts a marble-topped sushi bar and wooden columns painted in a whimsical purple. Dotted with flat-screen televisions, the Roseville location has a casual vibe.
The brainchild of an iron chef with more than 30 years of restaurant experience, Susumu Japanese Steakhouse dazzles diners with hibachi-style fare prepared tableside with fresh ingredients and show-stopping cooking methods. Nighttime noshers take a front-row seat to the spectacle of Susumu’s trained chefs twirling knives, flipping eggs, and constructing active onion volcanoes on the sizzling grill. Lemon chicken, teriyaki beef, hibachi prawn, and veggie specialties sputter and pop tableside like Thomas Edison’s short-lived invention, the electrified tablecloth, setting the stage for inventive desserts, such as tempura ice cream or banana spring rolls. The sushi bar’s chilled appetizers and rolled samplers provide a delicious alternative to grilled entrees, and a yakiniku menu features Japanese barbeque.
When sushi chef Kenro-San moved to America in the 1970s, he toted along his sushi-rolling acumen and a veteran's flair for traditional Japanese delicacies. Now, behind a marble, L-shaped sushi bar, his agile hands interlace yellowtail, unagi, and Spanish mackerel with crunchy cucumbers and avocados, creating fresh nigiri and robust maki rolls. The dining room's suspended lamps cast light upon Japanese figurines and paintings, and illuminate Kenro-San's thinly sliced beef dishes, crispy tempuras, and soba-noodle soups, the latter of which are comforting enough to console an uprooted weeping willow.
Hailing from Brazil, where he witnessed his Japanese mother bind sushi at home, Taka Watanabe sharpened his sea-fare-swaddling skills under the tutelage of a Japan-born sushi expert. At Taka's Sushi, Californian twists wheedle their way into a menu that offers nigiri topped with fresh-water eel or Spanish mackerel, depending on the season and the fish's hectic schedule of social appearances. Chopsticks shuttle sushi such as the Ziggy roll—a soy-wrapped cocoon bulging with deep-fried soft-shell crab and a fiery garlic-avocado sauce—and seared duck from plate to palate.
On pearly white plates, heaping Angus burgers arrive steaming on their sturdy rolls alongside crispy fixings. It’s also not uncommon for bacon, guacamole, and pastrami to find their way onto Jasper’s specialty burgers, which are often accompanied by crispy French fries and hand-scooped milk shakes on the side. Chicken, beef, and lamb gyros are heaped high, while housemade dark chocolate baklava satisfies sweet tooths. In the retro dining room, eaters slip into old-fashioned leather booths or twirl atop brushed steel stools as they enjoy those and other sizzling, old-fashioned drive-in-style favorites. Since taking over in 2012, new owner Sam has made a point of sweetening up the menu with his family’s secret recipe for Jubilee Everything Cake. Diners can also satisfy dessert needs with cupcakes shaped like miniature burgers that are actually made of moist cake, served with cake “fries,” and dusted with sugar and red icing “ketchup.”
Thai Jasmine Restaurant's chefs bring advanced skills, honed at a restaurant in Thailand, as they dish up a bounteous menu of traditional and modern Thai favorites, with spice levels calibrated to each guest's preference. Diners can send a letter of intent down the esophagus with starters such as steamed thai dumplings—wontons filled with ground chicken, shrimp, crab meat, mushrooms, and cilantro, then dished with savory roasted garlic and seated atop a sweet-soy-sauce dunk tank ($6.95). Well-spiced curry selections come with a choice of add-ins, from faux duck to mixed seafood, and pad khing, a fresh ginger stir-fry, hits the pan along with yellow and green onions, as well as three types of mushrooms competing for the affections of a suave black-bean sauce ($8.95–$13.95; varies by protein). Chefs immerse moo yang, or barbecue pork, in thai spices and mixed herbs before charcoal-broiling it and nestling it atop a bed of lettuce with sweet-and-sour sauce ($8.95). Seated at granite-topped tables, diners slurp up noodle dishes loaded with shrimp, squid, or mixed sea eats ($10.95–$13.95) and gaze admiringly over sumptuous Thai sculptures and artwork.