At Ichiban Sushi Bar & Sammy's Asian Cuisine, the kitchen preaches inclusion. Chefs stir-fry plates of pad thai along with mongolian beef, and sushi experts arrange artful rolls of fresh fish behind a glimmering black bar. Collectively, this culinary ensemble crafts a menu of Chinese, Japanese, and Thai traditions served amid the warm light of suspended lanterns.
For dinner, patrons peruse everything from homestyle tofu to the Dreaming duck?a pan-fried duck breast served with basil sauce. House sauces bring signature flairs to other dishes as well, with the chef?s specialty sauce drizzled over the OE sushi roll?s spicy crab, green onions, roe, and lobster. Other sushi options threaten to overwhelm the indecisive with maki, nigiri, sashimi, and combinations between. Textures collide in the golden cheese roll's mix of shrimp tempura and cream cheese, whereas the volcano roll dresses a california roll with spicy crayfish instead of baking soda and vinegar. Sips of sake and imported Japanese beers wash down bites from any culinary tradition, leaving mouths ready for desserts of green-tea ice cream.
Sushi on the Rocks pleases the palates, eyes, and ears of patrons with fresh Japanese fare, refreshing libations, and live jazz tunes. Owner John J. Lee crafts nearly 80 nigiri and maki options that range from sweet fresh fruit sushi to elaborate specialty rolls, such as the spicy tuna, tempura shrimp, and asparagus bundled into the Playboy roll. Entrees include grilled chicken drenched in teriyaki sauce, teriyaki steak or chicken options, and new specialty rolls such as the Mexican roll with shrimp tempura, and mixed crab, which is topped with spicy tuna, avocado, and mango. Thirst-quenching hot sake can warm chilled throats and the hearts of fish-loving misers, while more than 10 varieties of wines spare diners the arduous task of juicing their own raisins. Melodies swim through the elegant dining room Thursday and Saturday evenings, tickling eardrums with the sounds of jazz.
Fusing tradition with innovation, the cooks at Miyagi's Japanese Restaurant continuously look for ways to give classic Asian cuisine unique twists. In addition to prepping a standard array of sashimi and maki, sushi chefs coil up a selection of gourmet rolls using premium ingredients, such as tempura lobster, salmon tartare, and seaweed harvested from a mermaid?s pantry. Back in the kitchen, cooks grill and pan-sear the rest of the menu's entrees, including citrus-marinated chilean sea bass and crab-stuffed shrimp.
Divided by two stone half walls, the intimately lit dining room boasts an eclectic assortment of ceiling-mounted lamps and lanterns. Tall, flower-filled vases and tables with etched leaf designs further cultivate a natural and comfortable ambience.
BaRa Sushi House keeps the focus on the fish. Its precisely, appealingly arranged sushi and appetizers lean heavily on seafood imported from Tokyo's famous Tsukiji fish market every week. BaRa's chefs greet each day with its very own special plate, constantly editing the menu in the hopes of finally crafting that perfect tiny replica of Michelangelo's David from yellowfin tuna. Sake is always flowing inside the snug, vintage house-turned-diner thanks to Marcus Pakiser, sake sommelier. Guests may dine on the outdoor patio when the weather permits, or host a party for up to 9 in the private tatami room.
At Volcano Steak House and Sushi Bar, the chefs work culinary magic right at the tables. Hibachi dinners can include tasty combinations of steak and shrimp, chicken and scallops, or vegetarian options. Along with hibachi meals, the chefs also create raw or cooked sushi rolls at the sushi bar.
Take a quick glance over iSushi Cafe's menu, and you may feel as though you've accidentally picked up the brochure for a local aquarium. Seafood of all kinds pack into tightly rolled maki and balls of rice, mixed with crisp vegetables. Pieces of fresh yellowtail, octopus, tuna, and shrimp find their way into a diverse slate of dishes. And house special rolls feature creative combinations, with spicy flavors and ingredients as unexpected but useful as the Internet was in the American Revolution.