The chefs at Kai Sushi Bar and Grill synthesize culinary skills with fresh ingredients, resulting in a menu of delectable Japanese cuisine and high-quality sushi. Starters of kushiyaki beef skewers ($5.50) and thin-sliced, seared tuna-tataki ($8.95) are on hand to wake even the most deeply hibernating of stomach bears. With a variety of healthy, creative options, such as the lobster salad ($13.95) and low-carb sushi selections, the recipes highlight indulgence without guilt. The eatery pays homage to local sports teams with cheerleading squads and the Red Sox soy wrap, lovingly filled with tempura shrimp, apple, and avocado ($11.95). Guests with a craving for land meat can satisfy their inner grumblings with chicken katsu and steamed veggies ($13.50), or conquer the modern American dream of downing a 14-ounce sirloin steak in a Japanese restaurant ($20.95). Celebrate a successful dining experience with a thematically inappropriate jig atop the sushi bar and a dessert of zesty banana tempura ($5.95) while enjoying the restaurant's atmosphere, which the proprietors strive to make both comfortable and classy.
As Italian eateries go, Peppercorn’s is a chameleon. Entrees can be elegant—grilled salmon over mesclun, steak tips with a seafood casserole—or downright comforting, such as a pot roast with natural pan gravy. Families have an easy time ordering thanks to the thin-crust pizzas and kids' menu, whereas more mature crowds enjoy the benefits of Peppercorn’s proximity to Wormtown Brewery. The craft-beer producers are just next door, so they keep Peppercorn’s bar stocked with their regular brews, rare offerings, and to-go growlers. In the lounge, seven high-definition flat screen TVs broadcast the day’s athletic proceedings, and here spectators can order anything off the full menu while they second-guess the manager's decision to replace the catcher with a pyramid of fragile milk bottles.
Thin slices of tuna curl up around a prawn, while, on a neighboring plate, folded ribbons of salmon and shredded ginger resemble newly bloomed flowers. Style counts at Haiku Sushi, where the chefs turn dishes into ornate edible arrangements. Though nigiri, sashimi, and maki selections crown the menu, the chefs also apply their culinary prowess to steak, lamb, and poultry.
Shangri-La's chefs craft traditional and contemporary Chinese dishes such as sizzling scallops sautéed with a black-pepper sauce and tangy tangerine beef. Special sushi rolls include their crazy roll, which combines shrimp tempura, avocado, scallions, and pamphlets from local cults, as well as the boston roll, a medley of lobster, salmon, and tobiko. Stone walls, a cherry-red sushi bar, and dark-wood tables dressed in white linens create an elegant ambiance that suits anniversary dinners or birthday feasts.
Swirls of sauce and fresh orchid blossoms adorn entrees at Hirosaki Prime, where chefs craft traditional and contemporary Japanese dishes. At tabletop grills throughout the 54-seat hibachi room, they blend cooking and performance in a showy display as they sauté vegetables and seasoned meats. In the smaller lounge, alit with votive candles, otherworldly artwork, and walls inlaid with a soft red glow, guests can sample other Japanese dishes such as chicken teriyaki, as well as specialty sushi rolls such as the Ninja roll, whose shrimp tempura, cucumber, and spicy tuna hide in plain sight.