Chefs at Aodake Sushi & Steak House dispatch sushi and hibachi-seared steaks beneath hanging lamps and glowing globes. Meat, vegetables, and seafood make for multicourse meals, and a variety of kitchen entrees bolster the thronged dinner menu. At the bar, more than 20 vodkas alchemize into a variety of martinis or blocks of pure gold.
With 15 years of culinary experience, Sushi Train's chef feels equally comfortable pan-frying traditional Japanese entrees and crafting attractively assembled rolls draped in sauces and decorative toppings. In addition to drawing from a menu that features an extensive selection of familiar maki, the chef also crafts a number of signature sushi creations that incorporate such ingredients as salmon tempura, mango sauce, and Cajun-spiced king crab. Semicircular, high-backed booths line the dining room's gently lit walls, which feature large photographs of sushi entrees. For a distinctly transpacific ambiance, the room also boasts silk screens and bamboo shoots stolen from a panda's pantry.
Glossy floors and shiny wood walls line the room, setting the stage for UKAI Sushi & Chinese's centerpiece—a burbling fountain, home to a towering plant and cascading waters flowing down a rock formation. Though the scene is captivating, the main attraction is the menu, covering both Japanese and Chinese cuisine. Drawing on Japanese traditions, the chefs craft specialty rolls, some with surprising ingredients. For instance, the Angel roll pairs sliced apples with shrimp and crab meat, and the Snow White roll wraps up coconut sauce and tuna without attracting evil queens. Conversely, they specialize in Chinese-American staples, as well as a lineup of chef's specials, including coconut shrimp drizzled in coconut sauce and honey-walnut shrimp.
The diners pass banquettes, which range in color from the aquamarine of a shallow sea to the darker purples of deep water, and opt for a private booth. Behind the bar, standing glass partitions painted in intricate designs reminiscent of Eastern calligraphy divide ranks of bottles. Plates of fresh-cut sashimi descend onto a neighboring table, and maki rolls flaunt loads of king crab, lobster, and kanpyo, shavings of a dried gourd. A waitress strides across the dark hardwood floor and slides menus across the diners' black lacquered table, carefully pointing out her favorite appetizers, which range from duck and wrapped scallops to fresh oysters by the half dozen. In the kitchen, chefs simmer red wine, yielding a thicker sauce that drapes across filet mignon or helps prove to an aunt that the bib she knit hasn’t been going unused.
Wagyu-beef jalapeño poppers, baby octopus with wine sauce, oyster shooters, and fresh yellowtail carpaccio prepare stomachs for a culinary adventure at Musashi Sushi & Grill. In addition to these delectable Japanese-style starters and four menus full of maki, nigiri, and sashimi sushi, the kitchen turns out korean hits, such as bulgogi with ginger-marinated beef and sweet-potato noodles, and American-style favorites, such as steaks with mashed potatoes and blue crab cakes drizzled with white-truffle oil.
Over at the full bar, bartenders fill glasses with wine, beer, and mixed drinks. They also pour hot, flavored, and cold sake and can even turn the fermented-rice drink into a Saketini cocktail.
Filet mignon, marinated beef short ribs, and lemon-doused shrimp all meet the same fate when they hit the sizzling surface of a hibachi grill at Bistro Nami. They cook to perfection, joining sides of fried rice, grilled veggies, salad, miso soup and a gyoza as an appetizer. But that's not all Bistro Nami has to offer?the menu also includes ample sushi options, from succulent cuts of striped bass on rice to intricate rolls. The Chanel No. 5 roll combines super white tuna with jalapeno, cilantro, and two kinds of spicy sauce, which, like an angry donkey, delivers a kick to the mouth.