Teppo Yakitori & Sushi Bar proves that popsicles aren’t the only food that tastes better on a stick. Using skewers, the restaurant’s chefs impale chicken gizzard, meatballs, beef tongue, and quail egg and grill them up for a hearty meal. But that's just the beginning. The yakitori options extend to duck breast, shishito peppers, and even okra with bacon, while a variety of sushi is visibly rolled at the open-concept sushi bar, where diners can sit and watch as chefs prepare their meal.
First lesson in kindergarten is learn how to share. The owners at Nandina took that idea and ran with it. The Asian tapas and sushi dare you not to share & why wouldn't you? The chef has your taste buds jet-setting all over the map. Cuisine so tasty, you'll feel like you're joined the mile-high club.
While the robata was traditionally used in Hokkaido to grill the day’s catch, Tei Tei Robata Bar uses it to grill veggies, poultry, beef, and, of course, seafood shipped in from Japan daily. Small oak-charcoal fires cook the robata entrees but keep away from the sushi, which is made with such seasonal specials as icefish and Kumamoto oysters. The restaurant also has a bar where guests can sip on premium sake kept cold inside a wooden box. The sake list contains several varieties of sake available in bottles or by the glass. Every Friday and Saturday night, the bar hosts a live DJ, who spins house music while guests socialize and nibble on edamame.
As a live DJ sends electronic beats skittering through Sushi Axiom's interior, a bartender skewers two lychee fruits for an exotic cocktail garnish. In the midst of the music and the colorful lights, Real Housewives of New York City alumna Kelly Bensimon and others have conducted meet and greets with hors d'oeuvres and cocktails. As the glamorous clientele mingles, chefs deftly slice sashimi and sample culinary traditions from across the world without finding passive-aggressive notes on the United Nations refrigerator. One recent fusion dish is the Asian jalapeño poppers, an appetizer that D magazine writer Jennifer Chininis praised for "the delicate crunch from the tempura, the heat from the sriracha, the coolness of the softened cheese.":
Sushi on McKinney?s chefs have been rolling out sushi for more than 30 years. They stay true to classic California and avocado rolls, while also flexing their creative muscles by stuffing rice-covered seaweed sheets with deep-fried crawfish, mushrooms, and baked salmon. They also glaze chicken with teriyaki sauce and stuff fortunes into bowls of katsu curry. From start to finish, diners taste meals steeped in distinctly Asian flavors, with entrees flanked by seaweed salad appetizers and desserts of green tea ice cream.
Uptown sushi fiends get their raw fish fix at the buzzy Knox-Henderson joint known as Little Katana. Specialty rolls like the Sunny Roll, a pile of shrimp tempura, avocado, cream cheese, eel sauce and spicy mayo, are the name of the game here, but you’ll also find a wide array of fresh sashimi options like uni, toro, yellowtail, salmon and mackerel. In the mood for something that’s been kissed by flame? Opt for lobster tail or Kobe beef cooked on a sizzling hot rock, udon noodles, miso-glazed sea bass, tempura shrimp or one of the ever-changing specials. The impressive Ahi Tower, a layered combination of raw tuna, rice, avocado, crabmeat and caviar seems to hit nearly every table inside the tall, industrial space, where long windows let in copious sunlight and a lengthy sushi bar makes up the bulk of the room.