Begin a meal with a starter off the hibachi menu or a classic sushi roll for the table—the hot-to-trot Seafood Dynamite ($6.75) creates a culinary conflagration from baked scallops, crab, shrimp, and squid mixed with masago and the chef's spicy sauce, while the popular California roll ($4.25) harnesses crab, avocado, and cucumber to please even the stingiest of sea-dwelling Sacramentans. Order up a beefy show with the hibachi-grilled rib-eye steak and teriyaki chicken ($18.50), or keep the sushi rolling into your stomach with a specialty roll such as the Emperor ($10.99), containing crisp-fried soft shell crab, cucumber, and spicy mayo topped with broiled eel, shrimp, and avocado with seasoned soy sauce. All dinner entrees are served with house-made Japanese onion soup, house salad (with ginger, soy or fruit dressing), hibachi-grilled shrimp, fried rice, and Oriental vegetables.
At OctoBachi, chefs dynamically chop, slice, sizzle, and roll a menu of hibachi-grilled meats, sushi rolls, and nigiri right before diners' eyes. The exotic dishes are artfully plated using locally sourced ingredients, including chicken, veggies, and certified Angus beef. Lorded over by a colorful illustration of the restaurant's mascot—a determined-looking, neon-green octopus wielding a cleaver—the bar area's lively atmosphere welcomes guests to join OctoBachi's beer club, in addition to participating in beer-brewing, sake-tasting, and sushi-making classes. The staff is committed to recycling as much as they can, further illustrated by the fact that the bar itself is made from recycled stair planks and the stools are rehabilitated milk crates, rescued from a life of crime in landfills.
Drawing inspiration from half a world away, Bambu's chefs embrace the vibrant flavors and sharp presentation of traditional Japanese cuisine. The menu features a broad selection of nigiri and sashimi, as well as more than 40 different maki, including signature rolls made with everything from lobster tempura and sriracha to spicy tuna and seared scallops. Although the chefs also try their hand at Thai cuisine by making pad thai and coconut-tinged red curries, the majority of the menu remains true to its Japanese roots. Beef teriyaki, edamame with sea salt, and tempura-fried green beans all appear prominently on the pages.
Inside the dining room, Bambu's aesthetic reinforces its ties to Pacific culture. Lanterns dangle from the ceiling, mimicking the appearance of jellyfish, although a mural of a blossoming tree is also present along one wall. Beyond the main dining room, Bambu also features an outdoor seating section complete with water features and potted plants that give one the feeling of being in a faraway country or a millionaire's yard.