Visitors to EN Asian Bistro And Sushi Bar can't help but widen their eyes when met with the sight of spicy General Tso shrimp and specialty sushi rolls stuffed with roasted duck. It's tempting to order the first thing listed on the menu, and those who are patient will have a difficult time choosing from dishes that put an experimental twist on the culinary traditions of Thailand, China, and Japan.
At the sushi counter, chefs prepare more than 35 varieties of fresh sashimi and specialty rolls. Meanwhile, the spicy aromas of Thai chicken and Mongolian beef fill the air. And yet some of the bistro's most unusual dishes don't include meat at all?EN's chefs specialize in turning vegetables into imitation chicken, beef, and dragon, all of which serve as the base for their vegan interpretations of traditional dishes.
Wasabi Zen's chefs slice, dice, and coil savory morsels of crab, eel, salmon, and fried shrimp into more than 50 sushi rolls splashed with mild and spicy sauces. Pay homage to Mother Nature without building her another recyclable spice rack by sampling the Green Tree roll ($10.95), an epicurean jungle lush with crab, cucumber, eel, and masago. The Hawaiian Sunset roll ($11.95) invokes tropical vistas through its plethora of salmon and pineapple, and the Hot Knight roll ($14.95)—an off-menu item available by request— jousts taste buds with fried shrimp and spiced shrimp and crab. Alternatively, dishes of traditional aged tofu ($5.95) or edamame ($4.95) offer meat-free options that forgo the tossing and turning of salads and soy-tracked rollercoasters.
When the proprietors of Taipei Tokyo first opened in 1993, they?modeled it after fend-for-yourself type places found in East Asia. Their cuisine was equally traditional. Back then, sushi was just beginning to become more popular in the United States, but it, along with authentic Chinese dishes, were hard to find. They decided to let the food speak for itself, and it worked. After expanding to a second location in Fallsgrove Village Center in 2003, they upped their interior-decorating game with a beautiful freestanding sushi bar and a chic, but approachable, dining room. The impressive menu runs the culinary gamut of Asia from thinly-sliced sashimi to wok-seared Chinese stir-fried broccoli to Thai-style drunken noodles.
At Super Pet Expo, animal lovers congregate amid bustling merchandise booths and exhibitors showcasing lively animal entertainment. Attendees arrive with dogs or domesticated wildebeests on leashes to peruse collars, pet clothing, and snacks from scores of diverse vendors. Animal talent agency Pawsitively Famous regales expo-goers with tales of the Aflac duck's off-camera Shakespeare work, as Marshal Steve's Pony Rides treat tykes to exhilarating ponyback jaunts. Other entertainment includes auditions for "Stupid Pet Tricks" on The Late Show, held at 5 p.m. on Saturday. Pet lovers can also go home with a new furry companion adopted from an on-site rescue agency.
It’s hard not to imagine dessert when ordering dinner at Temari Cafe. Even if the ramen’s hearty—bowls filled with sweet-pork broth, seaweed, fish cakes, and hard-boiled eggs—the mochi draws a crowd all on its own. Each tiny rice-flour bundle is filled with sweet red-bean paste.
It's early in the day when the airplanes land on Virginia soil, bearing fresh seafood from such far-off places as Maine, Hawaii, and Japan. Lumbering trucks transport the cargo to the town of Sterling, where Hooked chefs await to fillet and prepare the catches for the night's dinner. The sushi chefs carve plump morsels of tuna and yellowtail in traditional Japanese style before rolling them into intricate rolls adorned with mango, caviar, and tempura. Meanwhile, the kitchen chefs tend to grills of sizzling teriyaki dishes and simmering pans of lemongrass halibut and hand-cut steak. The Hooked team has been crafting these fresh dishes and innovative specialties for the last seven years, earning accolades from Northern Virginia Magazine and Taste of Reston in the process.
Vibrant photographs of the chef's dishes flash across the flat screen in the sleek dining room, casting a glow across the contemporary dining room. Cushy booths surround vibrant red tables, and glimmering curtains dangle above the dining room. On the outdoor patio, a dancing fountain gushes with streams of water alongside a central fireplace roaring with flames. The staff strives to recreate an apropos oceanic atmosphere at the restaurant, lighting up seating areas in shades of turquoise and sea-green and requiring all servers to master basic seal calls.