Asian Harbor serves a blend of Japanese and Thai dishes in a sleek, modern dining room. Rich Thai spices turn curries the same deep-orange hue as the walls, which glow with light from hanging cylindrical lamps. A neon-lined sushi bar dishes out more than 20 specialty rolls. And a lengthy list of cooling cocktails, sake, and wine balances hot dishes on the menu such as Spicy Basil, an entree of sautéed meat, snow peas, fresh basil, chili, and bell peppers. Unlike libraries beefing with Confucius, the wok section of the menu includes several Chinese classics, such as general tso's chicken and egg foo yong.
Sesame Inn’s mouth-watering menu whisks guests on culinary journeys through China, Japan, and Thailand. Seventeen stir-fried dishes, including spicy sichuan green beans and kung pao chicken with crunchy peanuts and water chestnuts, spring from traditional Chinese recipes like gold nuggets spring from fortune cookies. Chefs tuck chicken, beef, or shrimp into beds of pineapple fried rice or pad thai’s nest of egg-laced rice noodles. If diners prefer their entrees uncooked, the Kama Kaze maki showcases two types of tuna, and the vegetable maki arrives rolled with spinach, cucumber, gourd, pickles, and asparagus.
Shaw's Crab House has a split personality. It's part sophisticated seafood restaurant, part casual oyster bar. No matter where you sit, the oysters are plucked and shucked fresh from the daily shipments of assorted fish and seafood such as Alaskan golden king crab legs.
It’s hard to find a place where two shareable ideas share the same table so successfully. At Ukai Japanese restaurant, specialty maki rolls are priced to promote sampling, much like the tapas that come hot from the kitchen. Such pairings include crunchy spicy tuna rolls and Mushuu duck buns with cherry chutney.
Beneath hanging pendant lights and lanterns swathed in red, the chefs at Nan's Sushi craft rolls at an open counter as servers deliver westernized Chinese favorites and Japanese dishes to tables. Seafood-heavy appetizers feature mussels, scallops, and crab, and fried tofu and crispy wontons pitch in to fuel eyeballs as they consider the rest of the menu. Makimono and temaki sushi rolls are studded with tuna, avocado, smoked salmon, and other traditional ingredients, occasionally topped with a smattering of fish eggs or a single brontosaurus egg. Diners can order specialty sushi rolls to swap with tablemates, or mix and match sushi by the piece. The Chinese menu proffers popular dishes such as egg foo young, pepper-steak, and mu-shu dinner plates, all doused in a special sauce.
Slick, modern countertops, warm hues, bamboo accents, and contemporary light pendants in Triad Sushi Lounge’s dining room set the stage for a feast of Japanese delights, both exquisitely seasoned and aesthetically presented. Guests can order up a spread of traditional or fusion-style Japanese cuisine, including fresh tuna tartar and lamb chops cooked over a grill and bathed in a French-inspired red-wine-reduction sauce. Chefs tuck fresh king crab, squid, and cucumbers into colorful pieces of nigiri, sashimi, and full sushi rolls, and servers pour out sake bombs or uncork BYOB bottles. For a more private dining experience, Triad’s modern space boasts a VIP room bedecked with a 37-inch plasma-screen TV that comes outfitted with a DVD player and stellar sound system for blasting tunes or hearing the dialogue from Big Foot’s home videos.