Sushi Mambo's exterior, with its wooden panels and Japanese-style sloping eaves, evokes the rustic charm of an Edo-era highway inn or the comfortable elegance of a samurai's man cave. Guests dine on artfully arranged maki lined with yellowtail, salmon, and eel or savor the tastes of miso ramen soup or bowls of chicken udon. Specialty rolls combine the complimentary flavors and textures of crunchy tempura chicken, creamy avocado, and spicy sauces, and sashimi plates arrange delicate slices of salmon or tender tuna onto colorful plates of greens, lemons, and carved carrot flowers. The restaurant was also featured on the TV series "Curb Your Enthusiasm."
The chefs at Sushi Unlimited combine their eye for artistry with fresh ingredients to create sushi rolls and hearty entrees. Their signature rolls pay homage to elements of nature as well as local sports teams. For instance, chefs pack the Raiders roll with deep-fried shrimp and spicy tuna before hacking it into pieces with a cutlass and serving it on a wooden plank. As for traditional cooked dishes, the culinary team charbroils fresh salmon steaks for teriyaki plates and deep-fries tempura-style shrimp and vegetables.
At the Davis location, a red accent wall behind the bar vivifies the selection of Japanese sake and beer. The Folsom restaurant boasts a marble-topped sushi bar and wooden columns painted in a whimsical purple. Dotted with flat-screen televisions, the Roseville location has a casual vibe.
Paper-thin slices of wagyu beef sizzling over hot stones. The aroma of filet mignon and lobster tail earning their stripes on the grill. Majestically assembled plates of maki and nigiri sushi made with fresh fish. The sushi masters and hibachi chefs at Sapporo Grill Japanese Steakhouse create a multisensory experience for guests to enjoy amidst the dining room’s blonde wood accents, sharp angles, and cosmopolitan atmosphere, perfect for nibbling on morsels of marbled tuna nigiri and sipping on craft cocktails.
The restaurant’s steak dinners consist of Nebraskan USDA prime beef carved into such high-end cuts as filet mignon, bone-in ribeye, or the shape of the Monopoly man. Whole fried striped bass and sautéed lobster tails present the fresh, delicate flavors of the ocean, while seasonal veggies and wild mushrooms decorate plates with the colorful bounty of the land.
When chef Taka Watanabe heads to work every morning, he leaves behind a backyard of clucking pet chickens and sets his sights on scales. Wielding techniques learned from classically trained sushi chef Shige Tokita, Taka slices scallops, salmon, eel, and other fresh catches into sashimi, hand rolls, and bite-sized nigiri. Beyond the bamboo-topped sushi bar, udon and ramen noodles twirl around bamboo, pork, and scallions, and vegetables and calamari dip into crispy tempura. As guests clamp chopsticks around their rolls or strands of seaweed salad, they can admire the showmanship behind the sushi bar, where Taka and his chefs dice and roll before a backdrop of tapestries depicting famous Japanese art, such as Hokusai's The Wave and Takashi Murakami's childhood bedsheets.
Champions of updating traditional Japanese cuisine via modern flavors and inventive presentation, Tokyo Fro's Rockin' Sushi?s chefs dazzle palates via a menu replete with creative sushi rolls, savory tempura, and desserts that fuse Eastern and Western tastes. The chefs? dedication to serving only the finest cuts of fish is evidenced in the fresh salmon, mackerel, and tuna delivered fresh to the kitchen six days a week. Within the confines of the bustling kitchen, the crew artfully arranges ingredients such as artichoke hearts, quail eggs, and saut?ed fuji apples into aesthetically pleasing dishes or unconventional hats. In addition to sating stomachs, Tokyo Fro?s chefs also guide pupils of all ages through the art of sushi making during regularly scheduled classes.
Voted Sacramento Magazine's best shabu-shabu restaurant in 2010, Shabu Japanese Fondue is named after its signature menu item, shabu-shabu—a dish that is cooked and eaten at the table. After submerging delicate slices of meat, seafood, or vegetables into a bubbling pot of savory, housemade broth, diners stir up the contents in order to cook the ingredients. This stirring action results in a "swish, swish," or "shabu-shabu," sound.
Guests can enjoy this style of dining while perched on white bar stools at a community table or at individual tables. Each table has a metal hole in the middle where the hot shabu-shabu pots sit or whack-a-moles hide, waiting to surprise guests.