Fuji Japanese Restaurant's menu is a treasure trove of freshly prepared sushi fare splashed with creative specialty rolls. Poppable pieces range from the two-piece salmon ($3.75) and super white tuna ($4.75) to the sushi rolled (6 pieces per order) yellowtail ($3.75) and tempura ($5.75). Fuji's specialty rolls, such as the cooked cajun roll ($10) and classy Marilyn Monroll ($9.25), are expertly prepared with a knife so sharp it actually cuts through time to deliver rolls thirteen minutes in the future. A palatable menu of drinks complement chopstick choices and makes for an easy segue for lavish beginnings to evenings at the movies, dancing dates, or the courting of a comely kraken.
As the proud, busy parents of three young boys, Kang and Mary Nhin know that eating dinner as a family can be a challenge. So they created Nhinja Sushi and Wok, a casual, kid-friendly setting where the service is fast and the menu includes healthy options. As children don a Nhinja mask cutout and sketch the daily Dow Jones chart on a coloring sheet, families dig into spicy tuna rolls or stir-fried Hunan Garden shrimp. The food blog Dishin & Dishes lauded the restaurant for offering the option to order sushi and entrees made with brown rice.
The family-centric vibe even extends to the restaurant's orange walls, which are decorated with artwork of the owners' children. Careful not to neglect fully grown eyeballs, they have also filled the space with futuristic white chairs, tables, and booths accentuated by the pops of bright pink, turquoise, purple, and lime green.
Full Moon Sushi and Bistro forges an extensive collection of more than 60 specialty sushi rolls accompanied by entrees that highlight Japanese spins on steak, pork, and seafood. While sushi chefs wrap crab, escolar, or yellowtail in cocoons of rice and await the emergence of butterfly shrimp, diners can sip frosty brews and watch sports on flat-screen TVs. Rustic wooden floors cradle a sturdy stable of high-backed chairs, and sky-blue walls host vibrant artwork and vacationing clouds.
To create the Renegade roll, the sushi chefs at The Sushi Bar stuff a fresh jalapeño pepper with cream cheese, fry it tempura-style, and top the crispy pepper with salmon, cucumber, and sesame seeds. This creative fusion of Eastern and Western flavors extends to the entire menu. Chefs drizzle a tempura shrimp roll with poblano-basil sauce, for instance, and serve a marinated rack of lamb with a green-tea red miso sauce.
The restaurant features a sleek and minimalist dining room. Slatted wooden arches stretch above the dining room, and bamboo light fixtures glow against pale columns and the contours of every diner’s chiseled features.
The chefs at Tokyo Moon celebrate Japanese cuisine with fresh sushi rolls and hibachi meals prepared tableside with a flashy show of fire and knifework. However, that's not all they celebrate. They also love to make special occasions out of visitors' birthdays, bedecking the special boy, girl, man, or woman in a traditional rice hat called a sugegasa. The guest then marks the passage of another by blowing out a candle in a specially prepared dessert, which the chefs perpetually relight with their stunning control of flame.
Grand House China Bistro's Chinese chefs utilize the original Cantonese style of high-heat wok cooking to lock in flavor and entrance taste buds. The varied menu lets diners pay tribute to poultry military heroes thanks to the General Tso's chicken ($8.95) or cast out nets for the sizzling pacific lobster tail, its marine bounty stir-fried with pine nuts and ginger sauce ($25.95). Meanwhile, sushi platters such as the chirachi dinner huddle 12 pieces of sashimi together for a politically correct bedtime story atop a pillowy bed of rice ($16).
There's no shortage of options at VII Asian Bistro, where chefs draw on traditions from across Asia to build a menu of rice- and noodle-based dishes that range from pho to lo mein. Hearty portions of diced chicken breast, eggplant, and sliced flank steak are cooked in spicy sauces, charred to perfection by an in-house dragon, and sent straight from the wok to the table.