Karma Sushi Steakbar is a hip, modern American steakhouse with a twist?many of the dishes on its extensive menu carry an Asian influence. Served amid plush booths, KARMA?s menu ranges from classic American Steakhouse cuisine, including prime steaks and burgers, to Asian barbeque wings and miso BBQ salmon. But where Karma?s Asian inspiration really shines through is with its innovative signature rolls, including the tuna on fire roll?a deep-fried creation packed with tuna, crab, avocado, and enough heat to make taste buds sing or fuel one of NASA?s smaller rockets.
Though the cooks at Ninja Spinning Sushi Bar specialize in fresh sushi rolls and classic Japanese entrees, their expertise spans all of Asia. Dishes such as pad thai and Hong Kong wok noodles accentuate teriyaki shrimp, donburi rice bowls, and other Japanese favorites. Signature sushi rolls blend such ingredients as Chilean sea bass and tempura lobster or spicy tuna and jalapeños. Stocked with sake and Japanese beers, the full bar helps patrons wash down their meals or coax secret information out of spies during dinner.
True ramen takes more than just boiling noodles for three minutes. At Nori, the kitchen serves up steaming bowls of scratch-made authentic ramen, teeming with slices of meat and noodles. The pooling yolks of soft-boiled eggs add color, along with chopped green onions and kernels of sweet corn. Customers can also warm their bellies with Japanese and Thai dishes??including slow-braised pork belly, Thai chicken wonton soup, pad thai, and New York strip steak with basil sauce??which are served in a cozy eatery with cushioned white chairs and a mirrored wall.
It's no secret that the best sushi starts with ocean-fresh fish. But what comes next? At Ichiyami, the answer arrives in the form of an artistic display. Here, chefs carefully slice their ingredients before rolling them into miniature masterpieces. It would be impossible to choose just one, which is why the restaurant won't make you. Instead, there's a buffet that's stocked to the brim with delicious maki. As if that weren't enough, Ichiyami's chefs also sear tender pieces of steak, chicken, and Kraken on hibachi grills.
Yakitori Sake House's Japanese lounge conjures a modern glimpse of the East with an artful menu of sushi and char-grilled entrees presented amid diffused neon lighting and dark woods. Classic hints of history, such as three samurai swords glimmering on a stand, catch diners' eyes as they settle in near a variegated brick wall rising from a long ebony-hued bench. At a sushi bar underlit with chartreuse light and illuminated from above by primary-colored glass lamps, chefs transform fresh ingredients into works of art with classic and specialty rolls. A moon roll packs tuna, crab, and jalapeño, whereas the pearl roll wraps soy paper around a core of shrimp tempura and salmon. Meanwhile, grills waft aromas of the restaurant’s signature creations, yakitori, which season and spear vegetables and meat such as quail eggs, pork belly, and alligator on bamboo skewers. Libations from a full bar and a lengthy list of sakes meld with the flavors of the fare, letting customers wash down each bite in a more efficient manner than wrapping their mouths around an open fire hydrant.
From a distance, it looks like a scoop of pistachio ice cream or a very large lime. But up close, it's clear that the sphere's green skin is actually a layer of thinly sliced avocado, which conceals a savory lump of snow crab, eel, and sushi rice. A union of artistic presentation and fine ingredients, this dish—called the Green Apple—embodies the creative approach of Fusionarie Japanese Signature's chefs, who craft sushi delicacies from seafood delivered fresh daily. At their kitchen inside Royal Palm Place, house-made mango sauce, wasabi aioli, and other garnishes douse house signature sushi rolls as teriyaki and tonkatsu entrees crisp atop grills and stoves. The eatery's décor echoes the chefs' commitment to presentation, as lantern-like lights illuminate Japanese statuary and the grain of hardwood floors and furnishings.