Open an Asian-American dialogue with the guidance of a wide-ranging menu and the goodwill of taste-bud ambassadors. Start off with an order of spicy Thai Dynamite shrimp served over Asian slaw (S $5.49, L $8.99) or potstickers—dumplings filled with pork, green cabbage, scallions, and ginger and served with a citrus soy dip (S $3.99, L $6.99). Rice dishes and noodle bowls, such as Spicy General Fu and Pad Thai, are priced by main star, with chicken, beef, or tofu for $8.29, shrimp for $9.29, or veggies for $7.29. After selecting a hunger weapon, dive into the eastern seas of flavor with a wok-sizzled order of fried rice, which includes bean sprouts, scallions, carrots, egg, chopped broccoli, and brown sauce, or a spice-tastic Singapore noodle bowl with rice noodles tossed in a spicy yellow curry with carrots, onions, scallions, celery, garlic, and basil. A gluten-free menu and two special seared entrees are also available: seared ahi tuna steak, encrusted in sesame and served over a bed of sautéed spinach ($14.99), and flat- iron steak, marinated in a red-wine soy sauce and served on a bed of red bell peppers, mushrooms, and green and yellow onions ($12.99).
Taking traditional culinary techniques and squeezing them through a filter of modern influences, Nagoya Steak and Sushi refines its menu of familiar Japanese cuisine. Manning tabletop hibachi grills, chefs entertain their hungry audiences by juggling utensils and causing the grills' surfaces to spout flames while they sear orders of chicken, steak, and lobster. Back in the kitchen, another team of chefs sets about topping crispy fillets of red snapper with lime-chili sauce and glazing tuna steaks with teriyaki-balsamic blends.
Striving to create more delicate–yet equally enticing–dishes, sushi chefs fill plates with meticulously sliced sashimi and carefully folded rolls. While the maki selection features a number of traditional sushi-house staples, it also includes the restaurant's own custom-designed creations. Featuring such premium ingredients as lobster tempura, filet mignon, and individually steamed rice grains, these signature rolls offer a fancy dining experience akin to picnicking atop a blimp.
Glowing wall sconces bring out the light mint hue of the dining room’s walls––a nod to the restaurant’s name, Midori, which means green in Japanese. While skilled chefs wrap spicy tuna and tobiko in fresh seaweed and rice, decorative boat platters of salmon and yellowtail sashimi sail across the sprawling sushi bar to waiting patrons. Though the Japanese restaurant specializes in seafood and handcrafted rolls, it’s only a part of the kitchen’s wheelhouse, which produces stir-fried yakisoba noodles and chicken drenched in rich teriyaki. Diners may also honor Midori’s name with a few scoops of green-tea ice cream, which gives an extra kick to the evening more easily than a third leg.
Leafy plants and floral arrangements adorn the interior of Takara Sushi & Asian Bistro, where chefs prepare traditional Japanese, Korean, and Chinese recipes as well as fusion dishes that meld culinary traditions. Among the eatery's fusion plates are the Takara new york strip steak, which comes drizzled with balsamic-teriyaki sauce and creamy gorgonzola, and Big Eye tuna sashimi crowned with organic cheese made from the milk of a health-conscious goat. Executive sushi chef Diane Chon prepares fresh nigiri and sashimi, as well as specialty rolls with less common ingredients such as candied walnuts.
Hill Country News named Hayashi Sushi Bar and Grill Best International Fare in 2010. Yelpers give the establishment an average of 3.5 stars, 79% of Urbanspooners recommend it, and 11 OpenTable reviewers give it an overall average rating of 3.5 stars:
Kenobi provides a diverse menu of authentic Japanese cuisine in a beautiful dining environment. Myriad "tasting" portions of succulent dishes such as lobster gyoza dumplings ($8), made with lobster, shrimp, goat cheese, and unagi sauce, deliciously preface the entree chapters. Offerings such as the miso Chilean sea bass ($23) keep the edible pages turning. Artful creations such as the rib eye ($22) topped with grilled yakitori sauce, and served with wasabi mashed potatoes and spicy broccilini increase the anticipatory hunger thrill. Sushi dishes include combinations ($11–$17) or house specialty rolls such as the brandy ($9), made with shrimp tempura, smoked salmon, avocado, cream cheese, tempura crisp, unagi sauce, and toasted sesame. The Kobe beef ($13) is self-seared on a tableside hibachi, harkening back to the days when all food was prepared next to the dinner table and pillows were stuffed and sewn each night at the bedside.