Mago Cafe's eclectic Korean menu shares the spotlight with the café curator's encyclopedia of rich Sedona history. Steam billows from clay bowls of savory Korean stews ($13.95–$14.95), and razor-thin rib eye swan dives into the Olympic-size depths of mushroom-and-onion sauce in the Bul-Go-Ki plate ($15.95). A vegetable Jeon ($9.95) walks the line between pancake and pizza with produce trimmings, and a Volcano Vegetables stir-fry ($12.95) erupts with 15 vegetables that cascade into a sea of rice and organic greens. The piled-high stuffings in a selection of sandwiches—including the cayenne-peppered Red Rock hot tofu ($9.95)—peer over the edges of four artisan breads and arrive, like a newborn Cabbage Patch Kid, blanketed in organic romaine, tomatoes, and sprouts.
Chinese, Japanese, and Korean dishes share table space at Zento Box. Cooks steam edamame, simmer udon soup, and prepare dumplings, salads, and proteins such as beef bulgogi and scallops for neatly portioned bento boxes. Mochi ice cream and green-tea-flavored cheesecake end meals on a sweet note.
Armed with 60 items, the menu at Yume Sushi Grill portends a wide selection for sushi disciples. Kick back in the cushy dining room chairs and cast out nets for the deep-fried calamari ($6). Lunching office warriors can treat recently unmuzzled bosses to a quintet of sashimi ($10) or a savory lunch special such as the cali roll and five pieces of sushi, varieties include red-snapper tai, tuna maguro, and salmon sake ($8.95). Like ducks flying south to play frisbee golf, the flavorful chicken bulgogi ($10) can naturally find its way to any table. Vegetarians, meanwhile, can join in the palate parade by ushering in a band of stewed vegetables and thick noodles doused in yellow curry sauce ($12).
We consider our food contemporary American. Which the chef says means he can do whatever he wants. Flavors from all over the world influence our dishes. Mediterranean, Asian, Latin, and classic European foundations create a fresh, fun and affordable menu.
At Shako Mako Grill, the kabob-wielding chefs find a home for their tender seared chicken and meat entrees on platters laden with yellow rice, roasted red peppers, and paprika-powdered hummus. Guests tuck into any number of Levantine treats, including their specialty dish, kifta—something like a Middle Eastern meatloaf, made with chicken or beef. The restaurant dishes out combo platters for groups of up to eight, making party-planning a breeze and reloading a falafel-cannon even easier.
KiKu Revolving Sushi Bar sends appetizers, specialty sushi rolls, and desserts around a conveyor belt for guests to snatch whenever they’re ready. Each small, color-coded plate may hold tuna tataki, shrimp tempura, or spicy tuna rolls sprinkled with tonkatsu flakes and drizzled in eel sauce. Even beverages travel along the conveyor belt, waiting for hands to pluck them up. Waiters tally totals at the end of the meal, charging diners for which colored plates they chose and checking to make sure they haven’t accidentally taken someone else’s luggage.
Unlike other restaurants’ conveyor-belt systems, KiKu's isn’t contained to just the sushi-bar area; rather, it travels in a long, wide rectangle to throughout the restaurant. Patrons can sit on the outside of the rectangle at the countertop or inside at one of the tables and booths, all of which provide easy access to the conveyor belt.
The yellow, green, purple, and red plates aren’t the only sources of color in the restaurant. Its walls are also splashed with bold reds, greens, and yellows, and a brightly colored mural of multihued people overlooks the dining area. Pink and yellow paper lanterns decorated with blossoming cherry trees add to the brightness.