Nama Sushi is named for its wide-ranging list of handmade sushi, but the restaurant's chefs also craft steamy dinnertime feasts featuring nutritious buckwheat noodles, crispy tempura vegetables, and teriyaki specialties. The team whips up seafood-filled udon soups, grills barbecue short ribs, deep-fries pork cutlets, and tosses chicken in spicy sauce. For diversified meals, they pile Japanese goodies onto combination dinners served with mixed tempura, miso salad, and rice.
Mikado Bistro's foodsmiths craft flaming wokfuls of favorite Chinese and Japanese dishes, along with plating delicate slices of fresh sushi. Diners can kick off consumption with the hearty crunch of fried wontons ($3.95), and edamame's ($2.95) boiled soybeans spring from their ancestral pods into waiting mouths. Chopsticks peck like foraging antique hunters at signature sushi rolls, such as the Golden Phoenix, a pile of slender disks of unagi, cucumber, crab, tuna, and avocado ($14.95) traditionally served as still-flaming ashes. Patrons can dive into two-item bento boxes ($11.95) filled with such goodies as vegetable tempura, chicken teriyaki, or sushi rolls, or scoop up helpings of succulent mu shu pork ($6.95) with chewy pancakes.
Japanese cuisine is as much a form of art as it is a delicacy, and the chefs at Little Madfish put their creative talents on display while crafting more than 50 unique sushi rolls. Bento-box lunch specials combine teriyaki meats with delectable sushi, and sushi party platters feed 3–8 people or one shark too lazy to gather its own seafood. Diners can complement their meals of teriyaki-slathered chicken or braised short ribs with sake and imported Japanese beers.
The chefs at Genghix Asian Fusion craft a menu of attractive dishes that explore the intersection of Japanese, Thai, Chinese, and Korean cuisines. Start a meal by toppling a savory tower of sashimi-grade tuna tartare ($8) hewn from bricks of spicy tuna and mortared with wakame seaweed and avocado. A vast range of entrees sate a panoply of possible hankerings, with dishes such as the spicy, deep-fried Warrior chicken ($10) and the onion-bedecked Bouncing filet mignon ($16). The garlic-black-pepper tilapia ($15) chromatically complements a side of sautéed greens and rice, just like a cyan wall enhances the hue of a hamster's violent red eyes. A legion of nimble-fingered fish-rollers handcrafts nigiri ($4+) and maki ($4+) rolls, as well as more elaborate Chef Special rolls with majestic aliases such as the Lion Queen ($12), Godzilla ($14), and Loco Ninja ($8).
Sushi California sates eager bellies with a suite of delectable Asian cuisine. Non-seafood nosh-seekers feast upon succulent specials such as the chicken teriyaki, served with rice, soup, and salad ($7.75 at lunch, $11.95 at dinner), and ice-cream-chapped esophagi can defrost with warm, brothy udon soup ($7.95). Sushi offerings span raw-fish styles, with humbly unadorned sashimi arriving in chirashi ($16.50) and hamachi ($19.75) platters with small, rice-bound nigiri balls bearing loads of green mussels ($3.75), scallops ($4.75), salmon ($4.25), and mackerel ($3.95). Eclectic six-piece rolls range from the classic california ($4.50), which ensnares crab cake and avocado within its rice-and-seaweed tractor beam, to the unhinged crazy roll, which smuggles in yellow tail, fish roe, tuna, avocado, and cucumber ($8.95). Veggie-friendly options abound, from inari pieces ($2.75) to squash rolls ($3.95).
The atmosphere at Edoko contrasts sharply with what you might expect from a buffet. The walls are lined with natural wood accents and overhead, paper lanterns hang from thin wooden beams that slant at angles. The family-owned restaurant serves sushi buffet and traditional sashimi and Japanese cuisine, using natural ingredients including organic greens and fresh seafood from local shrimp forests.