A vibrant Asian eatery, Aka Japanese Restaurant serves up fresh cuisine via tableside Teppanyaki grilling, sushi rolls, and more. The family-friendly establishment provides a lunch menu with plentiful bento-box options ($8.95–$12.95), each of which includes miso soup, rice, salad, four California rolls, two crab rangoons, and your choice of an entree such as Japanese-style steak, chicken, shrimp tempura, vegetable tempura, or sashimi. The hibachi dinner menu boasts entrees prepared in front of diners at the Teppanyaki grill, such as the chicken teriyaki served with vegetables, rice, and soup or salad ($12.95), and the sushi bar keep meals deliciously raw with various sushi and rolls, such as the fish lover's volcano roll—whose California roll foundation is topped with baked scallop, shrimp, and salmon ($8.95)—or the spicy-crab-filled black-dragon roll, a fire-breathing wrap of cucumber, boiled shrimp, eel, avocado, and special sauces ($13).
SushiBar isn’t easily defined. The pan-Asian eatery draws inspiration from traditional Asian culinary techniques and modern methods. This eclectic acumen extends to the space itself, which transforms into a pleasant brunch site on Sunday afternoons—just a few hours after it is a DJ-driven, dance-centric chess club. Chefs assemble more than 60 sushi rolls—incorporating everything from blackened tuna and jalapeño to spicy crab and bell pepper—but they also introduce Pacific Rim flavors into familiar Western dishes. Beyond the brunch selection's hash of guillotine-sliced Chinese sausage and shiitake mushrooms, the regular menu features pork-belly tacos with kimchi and sliders with poached salmon and puréed avocado.
Shogun Restaurant Japanese Steak House's culinary artists tightly wrap sushi rolls at a glass-front sushi bar and flip and fry meat, fish, and veggies at tableside hibachi grills. A fleet of specialty rolls includes the Sky Diver roll with soft-shell crab and eel and the Shaggy Dog roll, layered with shrimp tempura and crab. Shogun’s chefs can also roll single-fish classics such as tuna, salmon, and yellowtail—the fish least likely to clash with a yellow plate or an outfit made of Post-it notes.
At Hon Machi Sushi & Teppanyaki, the chefs take center stage to entertain every sense as they fashion culinary works of art. Whether they're on the sidelines putting together specialty hand rolls at the sushi bar or searing combinations of steak, lobster, and chicken at tableside grills, half of the experience is watching chefs create the tasty meals. Deep-red walls surround the eight-seat teppanyaki stations that encourage guests to chat with fellow diners and let them know if they have rice in their beards.
Sake Cafe’s chefs mix and match myriad ingredients into nearly 20 specialty rolls. Their culinary centerpieces range from the Red Dragon’s shrimp tempura and seared tuna to the Spicy Kita-Kita’s five different fish slices wrapped around jumbo scallops and scallions. Grilled eel and fresh mango unite on the mango-and-eel roll, and the house roll is a cylinder of chopped Hawaiian ahi tuna, wild salmon, and yellowtail splashed with tobiko caviar all over the outside so it arrives smelling like seafood.