The culinary wizards of Mt. Fuji Sushi & Hibachi synergize bold and rich flavors from fresh ingredients and meats before their customers’ eyes. Hibachi preparations of filet mignon ($24.50) and salmon ($20.50) eschew the kitchen for the dinner table, where red-hatted chefs grill meals inches away from patrons that will devour and name first-born children after the seared morsels. Special sushi rolls compete for diners’ attentions with unique swaths of ingredients; the Rock ‘n’ Roll is laced with mango, avocado, and shrimp tempura ($13.75), and the Godzilla roll balances its triple-fish attack with caviar and scallions ($12.25). The restaurant’s wide array hibachi grill-top tables encourages socialization, where strangers can become close companions as they marvel at their chef’s showmanship and amaze onlookers with their broccoli-catching skills.
Golden Phoenix's owner brings a Thai background to the eatery's cuisine, but the cooking staff ably represents Thailand, China, and Japan with an eclectic menu of pan-Asian staples. Diners can clasp fresh sushi rolls or lap up spicy coconut curries, complemented by a broad selection of wines and sake.
According to Westword magazine, John Ye is more than a little obsessed with his work: "Food is what fills Ye's every waking hour, and when he goes to bed at night, food is what he dreams about." This obsession is a lucky one for Lone Tree, Colorado. At John Holly's Asian Bistro, the inventive chef/owner is changing the Asian-cuisine game. His signature dishes steal the limelight from takeout-carton standbys, subbing in unique servings of thai-style duck and crispy sea bass.
Carol W. Maybach wrote for 5280 magazine that her favorite is the basil seafood, a spicy heap of lobster, shrimp, scallops, jalapenos, and oyster sauce "that always satisfies." But there's more than one way to plate a fish, here. At the sushi bar, chefs create specialties such as the deep-fried Heartburn roll: spicy tuna, shrimp, cream cheese, jalapenos, Sriracha, and a prescription for a glass of milk.
Banzai Sushi's chefs award imaginative nicknames to the 100 distinct sushi rolls that earned the restaurant a top-five spot on ABC 7's A-List in 2011. The Nitros roll, baked in a blanket of spicy sauce, awakens taste buds with salty smelt roe and crunchy flecks of tempura, while Drum rolls keeps things fresh with tuna, lemon, and asparagus. For a hot meal, diners can tear into a hibachi-grilled meat or classic teriyaki entree, each available with a choice of salmon, chicken, or New York–style steak.