A cozy Asian eatery, Teriyaki Grill serves up all-natural cuisine without unexpected extras such as MSG and unappetizing additives. Step up to the counter to order spicy teriyaki chicken nestled in a boxed bento ($7.50) or bowl ($5.99), or put hand shovels to work by digging into a juicy teriyaki burger and fries ($5.99). The seared tuna salad keeps meals just shy of raw ($9), and a classic barbecue-pork banh mi sandwich swaddles barbecue pork, jalapeño, sour carrots, and white radish in a crispy baguette for stomach snuggling ($3.50, $6 for a foot long). Sip on potables such as sweet Vietnamese iced coffee ($1.99) and Japanese soda ($1.99) to prep mouths for a main sweet-tooth event of mochi ice cream ($2.99 for three).
Hive Sushi Lounge does indeed seem to be inspired by the artistry of bees. Though the sushi rolls aren't hexagonal, the chefs put as much thought into them as the insects would put into their royal honeycomb, crafting elegant plates of nigiri, sashimi, and more than 25 specialty rolls. Some of these dishes carry the hive theme even further—the nectar-style sashimi, for example, flavors salmon with orange-infused olive oil, and the queen bee roll wraps spicy yellowtail with yellow soy paper topped with red snapper.
Diners needn't leave all the construction work to the staff, however. Hive offers sushi-making classes six nights a week, teaching students how to make hand-rolls and nigiri at individual stations. If you'd rather sit and eat traditionally, sip a Japanese beer in the dining room, or head to the private Nectar Room. The event space provides parties with a sushi chef, a patio, and a PA system for announcing when someone doesn't know what tobiko is.
Diners at Nara Sushi sample not only handmade maki and sashimi, but also fried katsu, crispy tempura, and flavorful Korean noodle dishes. Like an artwork meticulously rendered with eel sauce, each maki roll is both aesthetically pleasing and delicious, with slivers of tender salmon and tuna, creamy avocado, and notes of crunchy tempura and cucumber. Feasts kick off with appetizers of grilled white tuna or battered seafood butteryaki, which nicely set the stage for main dishes of beef and egg bibimbop.
Adhering to the balanced energies of Feng Shui, the dining room at Iron Wok Asian Bistro is captivating in its blend of romance, whimsy, and chic décor. A giant fish tank and strings of hanging lights illuminate the dining room, casting a warm glow over the full-sized trees and brick walls that surround the dining room’s booths.
Chefs mirror this balanced approach with their cooking, blending together the artistry of presentation with the classic recipes culled from numerous Southeast Asian cuisines. They use only spices imported from Asia, adding a subtle zing to dishes such as their honey-glazed shrimp tossed with walnuts. Chefs even roll together a selection of sushi, and specially prepare a full menu of vegetarian dishes for those who abstain from meat. Their dessert menu incorporates traditional Asian flavors to create dishes such as their mochi or green tea ice cream and fried bananas with coconut pineapple ice cream.
Bamboo Lounge defies expectations. Though Japan, Italy, and Mexico are literally dozens of miles apart, the eatery brings their foods together on its eclectic menu. For example, gourmet sushi rolls are served with steaming plates of fettuccine pasta or chicken quesadillas. On Saturdays and Sundays, the kitchen converts to breakfast food, serving omelets and breakfast sandwiches, and their deli serves healthy sandwiches piled with freshly sliced meats and veggies. Bamboo Lounge serves numerous varieties of beer and wine—such as draft Guinness Stout—and also doubles as an art gallery, which features work from local artists such as Stacy D'Aguiar or Kansley Pye.
The experienced chefs at Wonderful Sushi handcraft a large variety of sashimi combinations, nigiri, and maki rolls, as well as a smattering of hot entrees doused in teriyaki or sesame sauce. The white tuna roll is a customer favorite, filled with spicy tuna, snow crab, and avocado and then topped with tender white tuna and special sauce. There are even some hot sushi rolls available, including the deep-fried tempura california roll. Diners can cheer on the chefs with foam fingers while sitting at the sushi bar, or they can grab a glass of wine, Japanese beer, or sake for a relaxing hour on the outdoor patio.
Raku unites authentic Japanese cuisine with the Spanish tradition of shareable tapas, crafting traditional eastern ingredients such as quail eggs, octopus, and seaweed into artistic, bite-sized presentations. Chefs specialize in robata, skewers of spiced meats grilled over specialty binchotan charcoal, which burns at up to 1,000 degrees to lock in flavor and provide an effective threat for mouthy paper lanterns. The bilingual staff can take orders in both English and Japanese, and complement bites with pours of imported Japanese beers and sakes.