Mizu’s sushi bar is supplemented by a full kitchen, and together create a menu with more than 80 pan-Asian items. From the sushi bar, patrons can begin with appetizers of tuna tartar before ordering one of 22 specialty rolls, such as the Stop Light with tuna, avocado, mango, and a small camera on the side that records anyone who speeds through eating it too fast. The Mexican roll is a spicy blend of tempura shrimp, tuna, jalapenos, chili sauce, and eel sauce in a green soybean wrap. At lunch and dinner, guests can create their own combination meals with nigiri, maki, or sashimi.
In the kitchen, chefs prepare plates of dumplings and veggie tempura to whet appetites for Japanese-style entrees such as teriyaki and udon noodle dishes. Donburi rice bowls are filled with deep-fried chicken or pork, and the traditional nabemono, or hot pot, is filled with a combination of potato noodles, veggies, thinly sliced beef, tofu, and an egg. Asian flavors reappear on the dessert menu, which includes banana tempura with honey and green tea or red bean ice cream.
At Samurai Sushi and Hibachi, diners sup on plates of freshly grilled hibachi meats, succulent sushi, and savory tempura in an atmosphere with the low-lit feel of a nightclub. Like a pie fight with explosions in the background, the restaurant blends food with entertainment: skilled chefs display their mastery of knifework at 12 hibachi tables as revelers sip cocktails and sake at a full-service bar or private party room. Rays of electric blue and purple light emanate from ceiling fixtures and disco balls, and walls of gray stone and leafy bamboo lend an organic touch to the chic décor.
At Sakura Sushi House, fresh morsels of fish, eel, and octopi nestle into handcrafted rolls, a hibachi grill sears steak, and teriyaki sauce infuses chicken and tofu with savory flavor. Patrons perch at the granite-topped sushi bar and browse a menu brimming with four pages of specialty sushi rolls, or lounge in maroon booths, filling squirt guns from bowls of udon noodles. In the kitchen, chefs season meats ranging from filet mignon to lobster and augment shrimp tempura with teriyaki. After chopsticks ferry the final pieces of maki to tongues, punch their timecards, and head home, diners sip hot or cold sake to finish the evening with a final gustatory flourish.
A few years ago, Clement Liu came to a realization: the quality and authenticity of local Chinese food wasn’t meeting his expectations. So, along with his partner, Yu-Hong Li—who was part of the first generation to open postwar dine-in restaurants in China—Clement took matters into his own hands and opened Li Asian Cuisine.
Both Clement and Yu-Hong boast decades of experience in the Asian-restaurant industry. At Li Asian Cuisine, they augmented their own skills by hiring chefs from numerous Asian backgrounds. That diversity in cooking styles is reflected on the menu, which features regional Chinese cuisine as well as other popular Japanese, Thai, and Mongolian dishes, including sushi and pad thai. Equally pleasing to the eye and palate, those creations are served in a modern but not over-decorated dining room, complete with a full bar and a hibachi-style cooking station.
The recipient of Cleveland Magazine's 2008 Silver Spoon Award for Best Chinese, Hunan Solon’s multiple menus chronicle an eclectic array of traditional Chinese and pan-Asian cuisine. A vast lunch selection pits the Sino-centric Hunan chicken combo platter ($7) against the Southeast Asian pad thai ($6) in a gustatory battle of poultry/noodle supremacy.