The red teppanyaki tables inside Osaka House host pyrotechnic performances from chefs who quickly slice, toss, and set aflame pieces of meat or veggies. Hibachi entrees run the gamut from chicken and filet mignon to swordfish and lobster, and each dish is accompanied by a shrimp appetizer, soup, salad, vegetables, and seasoned rice. Diners can dig into such favorites as egg rolls and california rolls, or simply bowl them across tables into pyramids made of straws.
BaRa Sushi House keeps the focus on the fish. Its precisely, appealingly arranged sushi and appetizers lean heavily on seafood imported from Tokyo's famous Tsukiji fish market every week. BaRa's chefs greet each day with its very own special plate, constantly editing the menu in the hopes of finally crafting that perfect tiny replica of Michelangelo's David from yellowfin tuna. Sake is always flowing inside the snug, vintage house-turned-diner thanks to Marcus Pakiser, sake sommelier. Guests may dine on the outdoor patio when the weather permits, or host a party for up to 9 in the private tatami room.
Uchu Sushi and Fried Chicken’s chefs deftly assemble sustainably sourced seafood into creative sushi rolls, served alongside Japanese-style katsu fried chicken and vegetarian-friendly fusion fare. The expert blade-wielders transform meals from raw fish to raw fish on a plate as patrons watch from behind a lengthy bar, just feet away from two gargantuan water tanks filled with saltwater and fresh-water sea life. Cocktails from Uchu’s drink menu are meticulously blended, complementing other libations such as Oregon-brewed and artisan Japanese sake, as well as shochu, a Japanese spirit often made from sweet potato, rice, or barley.
Lunch sushi bento, sashimi, udon, warm entrees, and an array or appetizers festoon the menu at BlueFin Sushi Bar. The cuisine pays homage both to traditional Japanese dishes such as miso soup as well as modern cuisine. Udon noodles served inside of an invisible sombrero can be paired with a choice of tempura, vegetables, seafood, or chicken with prawns and eggs. Sashimi servings and combos provide diners with a feast from the sea, and speciality sushi combines favorites such as lobster, crab, and avocado. Entrees include grilled wild salmon and free-range teriyaki chicken, which are accompanied by miso, steamed rice, and answers to age old jokes about roads and why to cross them.
The menu at Ukiyoe reflects 30 years of owner Jin Park refining his approach to Japanese cooking. A selection of more than 50 different sushi rolls daunts indecisive appetites and delights craftsmen looking to put wheels on an edible model car. In addition to Japanese staples such as teriyaki and tempura, the eatery serves maki sushi rolled with calamari, vegetables, and fresh salmon.