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.
Red Chopsticks Bistro infuses the culinary traditions and complementary flavors of Japan and China into one border-eschewing menu. Taste buds take off on their own trans-oceanic trek by sampling palate-popping appetizers such as egg rolls ($1.50 each), pot stickers ($5.75 for six), or shrimp toast ($5.25 for four). Warmed mouth caves can then be set ablaze with a fiery forkful of spicy plate options, including shredded pork in garlic sauce ($9.95), spicy sizzling beef ($13.95), or the kid-friendly pu pu platter ($5.25). Those with sweeter tastes or angrier pet bears will rejoice in the saccharine-topped honey chicken ($10.95) or honey shrimp ($12.95).
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.
Located within Findlay Market since 2010, Panda Chefs serves up an eclectic collection of ethnic foods like sushi sliders and Indian favorites such as shrimp curry all washed down with wheat grass or other healthy drinks. You can enjoy these treats from the east while you take in the sights and sounds of the Market's other vendors and artists. The eatery also offers a handful of classic American desserts such as root beer floats and banana splits. The dining room is open for lunch service Tuesday through Sunday from 11 a.m. to 3:30 p.m with table service or carry out and seating for up to twenty four guests.
Bolly Bears also offers culinary classes. During the 90-minute classes, groups learn how to prepare and get to eat three popular Indian dishes: golden yellow curry, chicken tikka masala, and the creamy spinach dish Saag. Each couple also goes home with an Indian cooking lesson DVD.
Arirang Japanese Bistro's discerning chefs funnel only the highest quality ingredients into their Japanese entrees, which are composed of seafood and meats airlifted to the eatery daily. Like a lawnmower let loose in a gourmet market, the dexterous teppanyaki chef slashes his blades through lobster tail and filet mignon, which sizzles atop table-centered grills as diners look on. Artfully presented sushi rolls hug pristine morsels of eel or crab, and entrees showcase dish designers' aptitude for searing veggies, poultry, seafood, and USDA Choice cut steaks. Vibrant, crimson walls flaunt three-dimensional swirls and visually pop next to dark vinyl chairs, obsidian brickwork, and dimly lit black holes.