Spicy or mild, classic or unexpected, or filled with tuna or pumpkin, the rolls and cones at Kojima Sushi dazzle palates with artfully curated flavor combinations. In addition to nigiri, sushi, sashimi, and maki, chefs fry golden-battered tempura and skewer barbecued chicken. Countless pages comprise the Kojima menu, offering taste buds of all stripes a satisfying feast.
Preserved century eggs, Vietnamese-style pork, and sweet-potato noodles are just a few of the savoury ingredients that chefs stir into simmering soups at Nishiki Sushi. On a cold day, these soups are a popular hot meal for slurping up or pouring over one's head, but there's much more to choose from at the crimson-walled eatery. Chefs also fashion fresh fish into specialty sushi rolls, dip vegetables into tempura batter, and arrange neat portions of beef teriyaki, gyoza dumplings, and other morsels in bento boxes. Patrons can wash back each bite with sips of bubble tea made with seasonal fruit.
After formally studying the culinary arts in Japan, Hanamura Japanese Restaurant's chef spent 20 years accruing experience and perfecting the staples that now fill his menu. Served in a pastel-green dining room with large bamboo shoots stationed between tables, the seasonally changing entrees evoke a trans-Pacific feel. Carefully arranged schools of sushi and sashimi line plates, and orders of tempura vegetables and seafood emerge from the kitchen as crispy as an autumn leaf covered with potato chips.
At Gen Sushi, chefs roll more than 100 sushi options that populate a menu marked by authentic Japanese reverence to simple ingredients. The interior is a lesson in subtle elegance, with the restaurant's friendly staff seating guests at mahogany tables in a dining room with large, black-panelled front windows and walls pocked with traditional Japanese artwork. With a boatload of sushi offerings, rice bowls, and noodles, the eatery also serves convenient lunch and dinner boxes as well as mammoth party trays ideal for corporate eating contests.
Wild Rice serves up a fresh menu of contemporary Chinese fare, and the locally sourced and sustainably created dishes are served family style. Like a procession of curious and timid puppies, each dish arrives at the table when it is ready, further lubricating watering mouths with suspense and anticipation. Dig into some dim sum by summoning an order of the sloping hill pork and spot prawn siu mai ($6) or the vegetarian-friendly taro and potato croquettes ($6) to the table. Or, share an opinion on the current state of economic affairs and a bowl of hot and sour soup ($5) with a dining companion. Larger shareables range from sticky beef short ribs ($14) to a ling-cod medallion served with a tomato-cumin bath and bacon crisps ($13), as well as more than 10 vegetarian-friendly plates to perk up a withering plant-fed companion.
Boxes of neatly arranged sushi rest in gleaming display cases at Hiro Japan, where customers can pick up a quick meal of steaming noodles or dive into an array of specialty rolls. The eatery emphasizes its healthy ingredients, which include avocado rich in vitamin E, raw fish filled with omega-3 fatty acids, and nori—edible seaweed brimming with iron, iodine, and calcium. Behind the counter, chefs incorporate these nutritious fixings into rolls, Japanese rice bowls, udon soup, and love letters to their cardiologists.