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.
Everything’s bigger, spicier, and richer in Texas, judging by the sushi at Godai Sushi Bar & Japanese Restaurant. This is especially true for the generously sized Heart Attack Roll, which contains spicy tuna, cream cheese, and jalapeños in a deep-fried shell.
Sushihana’s culinary team fries mushrooms and marinates sea bass in orange and miso. These tantalizing dishes aren’t even the main attraction, though. That honor is reserved for the sake, which comes in funky and flavored varieties that servers can match to your meal.
Kiku Garden’s chefs cook marinated short ribs and jumbo shrimp on tabletop grills in the style of Korean barbecue. The restaurant’s Japanese dishes, on the other hand, showcase a different preparation style. The menu of finely crafted sushi rolls features raw tuna, eel, and crab.
From their tables at riverside Koi Kawa, diners enjoy views of ducks wading in the sparkling water. Pull your eyes away from the picturesque scene, however, and you’ll find something even more enticing to look at: a dragon roll with leaf garnishes that resemble delicate wings.