The chefs at Mijuri Sushi Bar & Grill craft traditional cooked Japanese entrees alongside coils of sushi and sashimi. Slices of super-white tuna and octopus join a list of 60 different varieties of sushi rolls, such as the Tuna Fever and the Imperial Guard roll, whose army of shrimp tempura, avocado, and eel maintains a stony expression at all times. The chefs at Mijuri Sushi Bar & Grill craft traditional cooked Japanese entrees alongside sashimi and more than 60 varieties of sushi, such as the Tuna Fever and the Imperial Guard roll. Additionally, slices of super-white tuna and octopus are served with shrimp tempura, avocado, and eel. A party room for up to 30 guests also available for reservation.
By addressing the whole body rather than just a tense back, a stiff elbow, or a super bratty shoulder blade, Holistic Healthcare Choices owner and licensed massage therapist Drew Clark can tackle a plethora of corporeal issues at their bodily roots. Natural light floods into his minimalist studio, where he performs a repertoire of rejuvenating massage modalities.
At Mitsu Neko Fusion Cuisine and Sushi Bar, diners savor Japanese delicacies of spicy crab, flavorful albacore tuna, and savory black tobiko. Guests chow down on American sushi-fusion inventions including cream-cheese philadelphia rolls or zesty california rolls. They can also dig in to morsels of black-cod, squid, and smoked-salmon nigiri freshly fished from the ocean or courageously stolen from the paws of nearby bears. Dessert is equally inventive, as the restaurant serves familiar meal cappers from outside the Japanese culinary tradition, such as puffed sugar cookies and crème brûlée.
The cooks at Maru Sushi & Grill prepare pan-Asian feasts such as Springfield-style cashew chicken, drawing from the cuisine of Japan, China, Thailand, and beyond. Diners clasp sushi rolls loaded with crab, lobster, and mango, which, according to News-Leader.com, are served on a "cast-iron plate that sits atop flames." The sushi and sashimi at Maru is present with beautiful combinations of texture and design. Patrons wash down meals with a selection of drinks that includes Japanese beers, sake, and soju.
Bambu embraces traditional recipes and dining practices to create an authentic Vietnamese dining experience. Their pho soup packs noodles into a beef or chicken stock made on site and simmered for 12 hours to fully coax out flavors and create a dish named Best Hangover Remedy by the editors of 417 Magazine. The menu showcases rich house specialties, including Bun Bo Hue, a soup from the old imperial capital of Central Vietnam with a spicy broth made from long-simmered beef bones. Most items come with a plate of fiery chilis, fresh herbs, and lime to season dishes instead of boring salt- and peppershakers or somber personal chefs. The courteous wait staff caters to every diner's needs, providing gluten-free menus to those with dietary restrictions and bibs to protect from soup splatters.