Yomato Sushi's rolls are filled with classic sushi ingredients. The chefs carefully combine these ingredients to create 20 specialty rolls. The White Dragon roll brings salmon and white tuna together with a spicy sauce that sticks to the tongue long after devoured. Chefs tuck crabsticks, shrimp, scallops, cucumber and masago inside the Dynamite roll, then deep-fry it in tempura batter. Flavorful entrees include diced beef simmered in a spicy coconut sauce and grilled chicken dressed in teriyaki sauce and a top hat.
It’s important to Sakura Cafe that its sushi chef, David Li, be given free rein when it comes to creating new sushi rolls. That’s why its maki menu, with nearly 50 specialty rolls, includes creations that have likely never appeared on another menu. The New York roll wraps apple, fish eggs, avocado, and cucumber in soy paper. The Fuji Mountain roll combines eel and smoked salmon with green seaweed powder. And the Bonsai roll drizzles a spicy vinaigrette sauce over spicy tuna, fresh red tuna, and cream cheese.
For those who prefer something other than sushi, the immense menu also offers hot hibachi combinations, such as filet mignon and shrimp, and pan-Asian classics, such as drunken noodle and pad thai. It even has American options, including philly-cheesesteak wraps.
Chiyo Sushi's talented chefs prepare more than 100 familiar Japanese eats such as teriyaki and salmon nigiri as well as dishes that make use of more inventive ingredients such as monkfish liver, sea urchin, and live scallops. The bill of fare contains multitudes, from delicate sashimi to crispy tempura to savory udon soup. Diners populate tables at lunch and dinner, sandwiched between prints of kimono-clad nobles that adorn the walls and broad, tree-framed windows that allow fresh air in and soy sauce-dwelling demons out.
Shiso Tavern takes the concept of Asian fusion beyond the table to behind the bar. There, signature cocktails have half-familiar names: the green tea palmer, for example, which mixes green tea-infused vodka with lemonade and honey. There are lychee martinis, bottled beers, and sake samplers, all influenced by, if not imported from the east.
These libations pair well with a menu of sushi and wok-fired dishes. There are enough staples here to delight fans of classic Thai, Chinese, and Japanese cuisine, but the chefs shine when permitted to invent. The Baltimore Sun praises their soft-shell crab roll, calling it a visual "stunner" with an "exciting" medley of textures, from the tender crab to the crisp veggies and tempura. Specialty dishes range from hamachi crudo, slices of yellow tail over basil-pesto oil, topped with onion jalapeno salsa, himalayan sea salt and lemon juice, to the sushi nacho, a wonton wrapper layered with sliced tuna tataki, spicy salmon, and avocado. You can also trust the chef's judgment by ordering a plate of sashimi or nigiri, cuts of fish picked based on their freshness.
At Tatu Restaurant--voted “Best New Restaurant” in 2011 by the readers of Baltimore Magazine--the culinary team unites Chinese and Japanese cuisines into a single smorgasbord. Diners can feast on traditional Chinese dishes, such as sesame chicken, short ribs braised in five spices, or Shanghai beef, a New York strip steak grilled in hot oil, cilantro and soy-mirin sauce. Fresh sushi interpretations include the salmon tartar roll with Chinese mustard and wonton chips, or a chilled shrimp roll with wasabi cocktail sauce. Diners are encouraged to share their plates, and complement their meals with house cocktails such as sake sangria, a mix of sake and plum wine muddled with lychee fruit and tangerines.
With several locations in the 410 area, Edu Sushi is a highly rated gem in Baltimore. Enjoy this treat of a restaurant. It truly is an authentic experience from the moment you walk in. The walls are paneled in blonde wood with lovely Japanese accents. The decor is simple, yet extremely effective—the same could be said for their menu. There is fresh sashimi, sushi, maki, and nigiri. Each created just for you with your choice of fish. And, for those who don’t care for sushi, there is an excellent option of Teriyaki or Tempura. Edo Sushi first opened its doors in 1997, and has truly flourished ever since. It is evident that they strive for excellence—something that you will no doubt find on your plate!