Tradition informs the menus at Mt. Fuji, which predominantly feature Japanese staples with splashes of French influences. At the Maple Grove location, chefs occasionally leave the kitchen and man the grills that adorn select tabletops. There, they entertain their hungry audiences by searing entrees of chicken, Canadian sea scallops, and filet mignon while correctly naming every gold-medalist from the 1896 Olympics.
For cuisine prepared with an equally artistic flare but fewer open flames, the sushi chefs at each location assemble orders of sashimi and maki. They pack particularly robust flavor into their special rolls by incorporating such ingredients as lobster tempura, deep-fried soft shell crab, and signature sauces.
Successful restaurateur Supenn Harrison made her first foray into the restaurant business more than 30 years ago, when she bought a burger joint in the Twin Cities. For Supenn, slinging patties wasn't enough to satisfy her love of the culinary arts; the Thailand native and former teacher quickly traded deep fryers for woks and opened her first Thai restaurant.
She eventually launched the first Sawatdee in 1983 in an abandoned warehouse, transforming the unlikely setting into something you might see in the heart of Bangkok, with gold-leaf ceilings and traditional artwork. Now, Supenn owns seven Sawatdee restaurants throughout Minnesota and has expanded the menu to include sushi dishes. Besides sharing her culinary skills through hands-on cooking classes, Supenn has disseminated her authentic Thai fare by catering birthday celebrations, family reunions, and the Rolling Stones' anti-retirement party.
Behind the sushi bar at Suishin Restaurant, chefs prepare hand rolls from a menu of more than 50 different kinds of sushi for onlookers, positioning each piece of sushi and sashimi in artistic displays inside a glass case. At dark-wood tables with leather chairs, sprays of steam blossom from pots of broth, in which crab meat, beef, and vegetables cook. The communal style of eating fuels chatter, which floats past a full bar with purple lighting and sand-hued brick walls. The modern decor complements sleek bento boxes, whose compartments brim with sushi and shrimp tempura. On an outdoor patio, chopsticks click together with the sound of a tap dancer having a pleasant dream, pulling noodles from bowls of ramen-noodle soup.
The passion for fresh fish is reflected through Nami Sushi’s aquatic motif and even in the name— nami means wave in Japanese. The fish is so delicious that CBS Local hailed the restaurant as on of the best sushi spots in the Twin Cities in late 2010. A marble sushi bar runs the length of the dining room, chilling the colorful slabs of tuna, salmon, and octopus that sushi chefs mold into signature nigiri, specialty rolls, and abstract self portraits. Behind the scenes, a kitchen staff churns out hot entrees such as the new york strip teriyaki, shrimp tempura, and sautéed ginger chicken.
At Seven The Steakhouse, chefs prepare succulent steaks, seafood, and pastas amid the restaurant's dark wood tables, high ceilings, and flickering fireplace. Sourced exclusively from 1881 Omaha Hereford beef cattle, tender steaks and fillets share a menu with cuts of pan-seared salmon and Maryland jumbo crab cakes. A reviewer for Gayot compliments the “effortlessly charming servers,” whose muscles bulge from carrying 24-ounce porterhouses and decadent desserts sweeter than a cotton-candy statue of Mother Theresa. The restaurant will be donating 40% of the proceeds from this Groupon to help send the Minnesota Thunder U14 boys' soccer team on a educational workshop in Brazil.
Hotel restaurants can sometimes blend together in a generic parade of pork chops and mashed potatoes. Rare Steak & Sushi, however, bursts out of the mold with its selection of grass-fed steaks and innovative sushi. Located on the second floor of the Grand Hotel, the eatery charmed Dara Moskowitz Grumdahl of Minnesota Monthly, who raved about its grass-fed steaks. To complement cuts of filet mignon and New York strip steaks, Chef Chano also rolls up 30 varieties of sushi. The creations range from the simple—such as freshwater-eel sashimi—to the complex, including a hawaiian roll packed with tuna, pineapple, and fried almonds or the vegetarian salad roll, which Grumdahl was “especially wild about.” A quick scan of the dining room reveals a diverse collection of clientele, as the eatery—open for breakfast, lunch, and dinner—appeals to locals, businesspeople, and hotel guests alike.