Fuji Japanese Restaurant's menu is a treasure trove of freshly prepared sushi fare splashed with creative specialty rolls. Poppable pieces range from the two-piece salmon ($3.75) and super white tuna ($4.75) to the sushi rolled (6 pieces per order) yellowtail ($3.75) and tempura ($5.75). Fuji's specialty rolls, such as the cooked cajun roll ($10) and classy Marilyn Monroll ($9.25), are expertly prepared with a knife so sharp it actually cuts through time to deliver rolls thirteen minutes in the future. A palatable menu of drinks complement chopstick choices and makes for an easy segue for lavish beginnings to evenings at the movies, dancing dates, or the courting of a comely kraken.
To create the Renegade roll, the sushi chefs at The Sushi Bar stuff a fresh jalapeño pepper with cream cheese, fry it tempura-style, and top the crispy pepper with salmon, cucumber, and sesame seeds. This creative fusion of Eastern and Western flavors extends to the entire menu. Chefs drizzle a tempura shrimp roll with poblano-basil sauce, for instance, and serve a marinated rack of lamb with a green-tea red miso sauce.
The restaurant features a sleek and minimalist dining room. Slatted wooden arches stretch above the dining room, and bamboo light fixtures glow against pale columns and the contours of every diner’s chiseled features.
Full Moon Sushi and Bistro forges an extensive collection of more than 60 specialty sushi rolls accompanied by entrees that highlight Japanese spins on steak, pork, and seafood. While sushi chefs wrap crab, escolar, or yellowtail in cocoons of rice and await the emergence of butterfly shrimp, diners can sip frosty brews and watch sports on flat-screen TVs. Rustic wooden floors cradle a sturdy stable of high-backed chairs, and sky-blue walls host vibrant artwork and vacationing clouds.
The chefs at Tokyo Moon celebrate Japanese cuisine with fresh sushi rolls and hibachi meals prepared tableside with a flashy show of fire and knifework. However, that's not all they celebrate. They also love to make special occasions out of visitors' birthdays, bedecking the special boy, girl, man, or woman in a traditional rice hat called a sugegasa. The guest then marks the passage of another by blowing out a candle in a specially prepared dessert, which the chefs perpetually relight with their stunning control of flame.
An unassuming brick storefront with bamboo-shaded windows barely contains the thrum of voices and simmering broth that roils within Tokyo Pot. Shabu shabu is by necessity an active method of dining and The Oklahoman’s Food Dude Dave Cathey says “It’s impossible to sit through a meal at Tokyo Pot in silence.” This vibrancy arises from the broth-filled pots that sit in the middle of each table and remind diners of the genuinely social nature of cooking and sharing fare as they dunk thin slices of meat into the hot liquid. Gentle pendant lighting brings to life the colors of bright cut blossoms and illuminates jets of rising steam that resemble famous clouds.
The chefs at Kang’s Asian Bistro work to bring new things to diners, drawing upon ingredients such as masago, a type of roe, as well as tempura flakes and grass-hued dollops of wasabi. To further this effort, the eatery’s Nyotaimori Nights, featured on News 9, include rolls served atop a scantily clad model.
A full-wall scrim printed with a photorealistic cityscape scene casts curlicues of neon across noodle bowls that sit on tables gleaming with the same deep crimson as a cardinal discovering it is not the state bird. Behind a black lacquered bar, ranks of liquor and wine bottles glow in silhouette before backlighting. Waiters arrive at tables, arms stacked with chicken and beef in sauces forged from lemongrass, thai basil, and garlic. They also serve sushi rolls filled with morsels of shrimp, crab, and tuna.
There's no shortage of options at VII Asian Bistro, where chefs draw on traditions from across Asia to build a menu of rice- and noodle-based dishes that range from pho to lo mein. Hearty portions of diced chicken breast, eggplant, and sliced flank steak are cooked in spicy sauces, charred to perfection by an in-house dragon, and sent straight from the wok to the table.