At Sakura Garden, diners don’t have to choose between Chinese food or sushi—they can enjoy them both in a single meal before washing it down with an Asian beer or fruit-flavored sake. At the corner sushi bar, chefs combine vinegared rice, seaweed, fresh fish, and vegetables into artfully prepared dishes such as the Sakura Garden special roll, a colorful mix of tuna, salmon, crab, eel, and avocado rolled up in soy paper, then drizzled in a housemade sauce and flying-fish roe. The Chinese dishes are just as fresh and delicious; choose from a number of pork, chicken, beef, or shrimp entrees served with white or brown rice.
Diners fade into soft focus through the steam rising from hot-pot dishes, which simmer in iron or clay cauldrons atop tables. The warm vapor hints at slices of beef, crabmeat, and deep-fried shrimp, and the table-top preparation slows meals to a pleasant crawl and draws patrons together. Nearby, clattering blades and spatulas orbit chefs at hibachi grills, where steak, salmon, and lemon-doused lobster crackle against the hot surface. At the sushi bar, nimble cooks twist rolls, slip knives through sashimi, and wrap sheets of seaweed around fish that still have their watches set to Atlantis time.
California Rollin' Sushi Bar's crew of nimble-fingered sushi slingers prepare fresh sushi rolls and 70 cooked comestibles to populate an extensive Americanized menu. Raw delicacies include the hamachi maki, which corrals lemon-kissed yellowtail and scallions, and the cooked Cinema roll, whose shrimp and avocado add a cool complement to the tangy crunch of onion rings. The Leviathan roll ensconces bites of eel and cucumber inside another rolled layer of tempura shrimp and seaweed salad. Patrons can accompany each meal with with unique dessert rolls such as the tempura-cheesecake roll with a fried Oreo and draughts of hot sake, the traditional Japanese beverage made from fermented rice.