Don’t let the name fool you: Cloud Nine Sushi has more than just sushi! The friendly staff at Cloud Nine Sushi love food, just like you, and serve up a comprehensive menu of different flavors. Diners have a lot of great options to pick from on the appetizer menu, and if nothing there sounds yummy enough to eat, they’ve also got a great selection of salads and soups. Watch out, though: their soups could be a full meal! With flavors like Ramen Spicy Seafood and Udon—traditional Japanese soup—any soup lover will probably find something they like. Their non-sushi entrees include popular dishes like Chicken Katsu or even Teriyaki Salmon. With the name Cloud Nine Sushi though, you expect their sushi to be the best. Don’t worry, it is! Regular customers recommend rolls like the spicy Orange County roll, or the delicious spicy Red Double. They have non-spicy rolls for those with a delicate constitution, so why not give Cloud Nine Sushi a try?
The performing arts and the culinary arts combine into a single mouth-watering discipline at Fuji Steak House, a Japanese eatery where chefs concoct hibachi meals and sushi tableside. They draw on training from the US and Asia to man teppanyaki grills sizzling with gourmet proteins ranging from scallops and lobster tail to chicken and filet mignon; chefs can prepare tender meats in simple hibachi style or coat them with teriyaki sauce or light tempura breading. Alternatively, they wrap sushi rolls in seaweed and construct bite-size sashimi morsels, serving their handiwork on planks or in a wooden “Love Boat” complete with masts, rigging, and sassy talking parrots.
The chefs at Blue Elephant Restaurant craft Thai curries, Japanese sushi, and Italian pasta dishes, tying them all together with the common thread of fresh ingredients and careful preparation. They specially order ingredients that are not available locally to ensure that each dish contains the freshest possible items. Basil leaves flavor the Thai-style basil chicken, and cashews add salt and crunch to mango chicken. Within sushi rolls, thinly sliced fish such as tuna and salmon complement the silky texture of cream cheese and avocado.
Prior to establishing the restaurant, the owners committed themselves to observing environmentally responsible building practices. As a result, the entire building is constructed from sustainable and recyclable materials. Energy-efficient light bulbs illuminate the dining room, and a geo-thermal heating and cooling system regulates the temperature. On stormy days, an onsite pond directs raindrops into the soil, preventing them from falling into a gutter or discarded chip bag.
When he made the trek from his native Korea in 1999, sushi chef Charlie Choi brought with him an energetic demeanor and culinary inventiveness. He relies on more than 20 years of sushi-making experience to craft traditional and modern Asian comestibles for his loyal clientele. Meals top bamboo serving trays inside vibrantly colored, themed rooms: natural light spills in through the skylights of a sunroom capped in overhanging tapestries, and a traditional dining room sports glass mosaics and swirling wood-grain chairs. In the warmer months, diners chill out with scoops of mochi ice cream as winds whispering faint chopstick tutorials flit through the cool, cobalt-blue décor of the patio.