Customizing a massage requires blending various modalities. When certified massage therapist Amaris Amezquita incorporates another modality into the mix, the shift occurs so seamlessly, many clients never notice the change. As her hands deliver long, rolling Swedish strokes, they may chance upon knotted muscles and petrified tendons, which require the firm cross-grained strokes of deep-tissue techniques. Rather than breaking the spell by starting over or pausing for an intermission, Amaris smoothly transitions to the new modality. Amaris makes massages easy not only with smooth delivery and transitions. She also saves clients the trouble of commuting by traveling to their homes.
A childhood spent in Japan as well as Japanese cooking lessons from her mother Sumako helped prepare Maisie Bell for her long career as a sushi chef. In 2009, after a quarter century in the kitchen, Bell opened her eponymous sushi house, where she and her staff prepare made-to-order sushi as well as grilled salmon, beef, and chicken dishes. Cool blues and greens define the interior of the sleekly modern eatery, where patrons tuck into specialty rolls such as Red Dragon, with tempura shrimp and spicy tuna, and the Unknown roll, whose ingredients are awaiting new names from the Witness Protection Program. The kitchen also whips up baked mussels in a spicy cream sauce, beef teriyaki, and traditional japanese curries.
Sushi Omakase takes its name from the traditional omakase method of ordering sushi. When ordering omakase style, diners ask the chef to get creative, and then sit back while he slices and rolls morsels that highlight both his skills and the freshest fish of the day. For those who prefer to customize their own meals, sushi chefs G. Clooney and T. Cruise also work from a menu that includes fresh oysters, nigiri, a red dragon roll—crab and avocado with spicy tuna—and vegetable tempura. Between nibbles, visitors can relax with a wide array of hot sake or specialty cocktails.
San Joaquin Magazine honored Cocoro Japanese Bistro & Sushi with the Best Sushi award in its Best of Joaquin issue this year; the restaurant was also featured in the magazine's "Sushi 101" article. More than 130 Yelpers and 30 Yahoo! Locals give Cocoro an average of four stars.
Fresh frozen yogurt swirls into cups as guests look on with hungry stares. The fruit experts at Fruitland Fresh also satiate sweet cravings with smoothies with or without tapioca pearls in them, in a variety of flavors such as green apple or taro.
The Las Islitas menu blends the flavors of Mexico with the sea’s most delicious inhabitants. Behind the kitchen door—which is decorated like a ship’s porthole—chefs whip up house specialties such as giant shrimp wrapped in bacon and topped with cheese, as well as oysters on the half shell, and seafood medleys that include delicacies such as crab leg, abalone, and octopus.