Taipei China Bistro's chefs mix up an eclectic menu of sushi, seafood, noodles, and traditional Chinese dishes. Start the taste tour with a deep-fried Vietnamese egg roll ($6.99), four honey-glazed barbecue ribs ($9.29), or six Taipei pork dumplings ($5.99). Fans of delicate seafood can cheer for more than 35 sushi options, including spicy salmon rolls ($6.25) or the spurs roll prepared with shrimp tempura, avocado, tuna, salmon, eel, masago, and scallions ($13.95).
At Takuma Japanese Grill, master chefs dazzle diners with their teppanyaki talent, show off exotic sushi species, and dice up a menu of delectable Japanese fare intermingled with Latin, Southwest, and Caribbean flavors. Begin taste tours with crab-stuffed mushrooms ($4.95), tuna tartar ($8.95), or a baked avocado packed with crab, lobster, and a fiery sesame Japanese aioli ($7). To experience an exciting sushi adventure with a happy ending, eaters can select the Surprise Me Chef roll ($13.50)—which lets the chef choose on a whim what to roll up—or ask for nine other specialty rolls crafted with everything from strawberries and jalapeños to fried crawfish, cilantro, mango curry sauce, crab tempura, and more.
The fish connoisseurs at Wazabi Sushi Bar slice up a vast assortment of sushi filled with fresh ingredients flown in from Los Angeles, Hawaii, and Japan. An extensive menu of rolls and sashimi brims with hand-held fish devices such as tuna, salmon, and yellowtail sushi ($5 for two pieces). The cuisine-melding Texan roll ($10) tops salmon and jalapeño with beef tataki, served alongside cilantro-citrus sauce, and the prismatic Rainbow roll’s tuna, salmon, yellowtail, white fish, and shrimp cast a polychromatic glow across an awestruck California roll base ($13). Crab-infused creations such as the Alaskan roll ($10.50), with spicy crab, salmon, and avocado, side-walk around imitation crustaceans in favor of the real thing.
A native of Taiwan and veteran chef with more than 20 years of experience, Redfish Seafood chef David Chang whips up a culinary cornucopia of fresh seafood dishes that borrow from his experiences working in French, Chinese, and Japanese kitchens. Fresh grouper and bacon-wrapped scallops get a tropical spin thanks to a drizzle of key lime sauce, while parmesan dusted sea bass soaks up the salty notes of a miso reduction. Hot rocks shrimp and stuffed mushrooms provide a poppable prelude to a savory seafood dinner and lobster bisque or gumbo fill the spoons of lads and ladies who lunch. As guests gobble down forkfuls of fresh fish, their eyes take in an ambiance inspired by their own patronage. The second floor of the restaurant showcases a wall mural composed by frequent customer and local artist Ray Shipman, who painted whimsical caricatures of Redfish Seafood regulars. At the second location in Cypress, an aquarium designed and build by chef David himself sets a maritime mood and dazzles diners with its collection of eye-catching fish and their spot-on Don Knotts impersonations.
At Zushi Japanese Cuisine, experienced executive sushi chef Christopher Nemoto draws from traditional Japanese culinary traditions and augments them with modern flourishes. The result is a menu of inventive fresh sushi and Japanese classics. In the Houston Press’s list of top 10 sushi restaurants, the writer hailed both the restaurant's fresh fish and its "impeccably seasoned rice." Patrons can sample both in the eatery's delectable specialty rolls, including the Slammin Sammy—a mélange of imitation crab, cucumber, and cream cheese topped with smoked salmon and a citrus chili paste; or the Surf and Turf—finely sliced and grilled rib-eye steak with carrot, jalapeño, avocado, and sweet lobster. And as diners sup on the delicate pinks and oranges of tuna and salmon or the mottled grays of the countertop roll, they'll do so amid the chic ambiance of a sushi bar complete with booths, patio seating, and a cocktail bar equipped with flat-screen televisions.