In 2012, Enso Asian Bistro & Sushi Bar won two OpenTable Diner's Choice awards for its chic decor and the vibrant mood set by DJs spinning modern electronic music. Chefs sate crowds with creative pan-Asian cuisine such as Asian yellowtail ceviche with wonton chips, sushi rolls that pair blue crab with sliced strawberries or microgreens, and entrees of seared Chilean sea bass served with dollops of edamame mashed potatoes. Bartenders mix top-shelf cocktails at a glittering bar lined with black pebbles.
Through the wide entrance of Onoki Sushi Bar, visitors are greeted into the dining room's bright colors and clean lines that allow the food to take the spotlight. Servers present menus that feature traditional rolls and specialty rolls such as the Dazed & Confused that's lined with shrimp tempura and topped with tuna, salmon, and a yellowtail bandana. During lunch, stop in for a nine-piece chef's choice sashimi lunch or another special combination and refresh with a glass of the house beer.
Inside Room 112, a self-described "modern Asian cuisine and sushi lounge," a wall of wooden alcoves imposes right angles on flickering candlelight, echoing the clean lines of modernist Japanese lanterns and cube-shaped red stools. This harmonious aesthetic extends to the menu of traditional Japanese and Chinese cuisine: chefs adorn thinly sliced beef with a single tropical flower, for instance, and arrange sautéed shrimp inside a delicate lettuce-leaf cup. Sushi is the restaurant’s specialty, though; chefs roll up more than 30 varieties of maki, which showcase ingredients such as soft-shell crab, yellowtail, and spicy salmon.
The chefs at Ginbu 401 prepare Chinese-food favorites such as mongolian beef, salt-n-pepper shrimp, and sweet-and-sour chicken. But their reach isn't restricted to China; they also incorporate food from other cultures. They whip together pad thai, make a mean miso soup, and assemble more than 60 sushi rolls, including the 401 maki roll with tempura shrimp, salmon, and tuna.
Behind a sushi counter at Fujo Bistro, skilled chefs roll fresh fish into traditional rolls as cooks in the kitchen douse chicken and shrimp with sauces to create traditional Chinese dishes. Specialty rolls from the sushi bar blend the flavors of steamed lobster, soft-shell crab, and spicy vinaigrettes with seaweed powder, barbecue eel, and avocado, all then artfully arranged on plates.
Everybody pictures the American dream differently. For the sushi chefs at Red Ginger, it's a combo of shrimp tempura and lobster salad topped with seared tuna, spicy mayo, and eel sauce. The American Dream roll is one of the Japanese steakhouse's 20 specialty rolls, whose other ingredients range from barbecue eel to wasabi-ketchup sauce.
While the sushi chefs focus on their rolling, Red Ginger's hibachi chefs inject some showmanship into feasts as they cook meals such as filet mignon and scallops right before diners' eyes. In the kitchen, Red Ginger's remaining chefs craft dinner entrees such as beef teriyaki and the restaurant's namesake, a medley of steak, lobster, and shrimp with truffle mushroom sauce.