There are many ways to dine at O Sushi & Grill. O Sushi & Grill delivers hot and cold Japanese delights, rolling fresh sushi by hand or sizzling teppanyaki-style meals by way of the griddle. Diners take in a table-side show as experienced chefs prepare teppanyaki, a Japanese style of cuisine prepared atop an iron griddle, in front of their eyes. Hibachi-grilled red snapper, sesame-seed-infused chicken, and tender new york steak emerge from the flames to adorn audiences' plates. Entrees such as the suki yaki steak, which marries thinly sliced beef with homemade sauces, make nearby diners shed tears of joy into their sake bombs. Palates preferring plant-based cuisines can avail themselves of the assorted vegetarian platter, sprouting grilled and seasoned zucchini, broccoli, and carrots.
Guests can grab a seat and a sushi appetizer aside the iron grill for the in-house chefs' eye-catching pyrotechnics display. Alternatively, those in the mood for some flame-free fish-rolling can head straight to the sushi bar, where dinnertime piano performances, brightly colored plates, and scenes of leaping dolphins all aid in crafting a memorable dining experience.
It's no surprise that Akasaka Restaurant, named after a neighborhood in Tokyo, offers traditional Japanese specialties. Diners tuck into freshly sliced sashimi, seasonal imports of Kobe beef, and shabu shabu hot pots of seaweed-infused broth in which diners can simmer morsels of beef or seafood. But according to The Seattle Times, there's another showstopper: "It's hard to get past the great Korean food at this longtime Federal Way favorite."
On tabletop grills, guests can broil hand-cut short ribs, slices of scarlet bulgogi beef, and other korean meats to their liking. Servers present more than a dozen types of housemade kimchi and other korean banchan to accompany savory meals, along with glasses of sake, whiskey, and Asian beer.
Beneath the softly glowing paper lanterns above the sushi bar, chefs at Happy Teriyaki #4 are hand rolling maki destined for both individual plates and the all-you-can-eat sushi bar. But it's the signature sauce, fresh vegetables, and charcoal-broiled meats in their teriyaki dishes that are their claim to fame: the restaurant earned the title of Best Teriyaki in Evening Magazine and KING 5's Best of Western Washington awards in both 2011 and 2012.
The owners' pride in their work is not only evidenced by their artful and flavorful culinary creations but also by the restaurant's inviting ambiance. Colorful Japanese screens add a touch of authentic flair to the dining room, where high-backed, private booths prevent fellow guests from copying homework. Beyond praising the "fast, tasty and affordable" food, Jennifer Johnson of the Weekly Volcano commended the staff for "service [that] has not only been efficient and swift but pleasantly provided."
Nijo Sushi Bar & Grill fills the hot and cold plates of its lunch and dinner menus with an entire ecosystem's worth of healthy, high-quality ocean animals. Start off a meal with the goma spinach ($6), whose cooked greens are tossed and turned with gomae sesame dressing, or the yam fries, enhanced with wasabi oil, kosher salt, and wasabi aioli ($6), before slurping down a bowl of udon noodle soup ($12) served with your choice of chicken, beef, shrimp, tofu, tempura, or wild mushrooms. Office escapees, meanwhile, can take their minds off their cubicled existence with the orderly cubicles of the savory bento lunches ($12), all of which come with soup, salad, and the daily sushi roll—opt for kalbi beef, fried calamari, grilled salmon, and more. For dinner, famished guests can quiet their stomach's Godzilla roars with a variety of large plates, such as the miso-crusted chicken ($18) with wild-mushroom ragout, baby greens, and a caramelized soy reduction.
It might be hard for Japanese Gourmet Restaurant’s patrons to eat the food—the dishes are so artfully presented, it feels sinful to deconstruct them. Colorful swatches of roe cap each piece of a rainbow roll, and a seared scallop thatched with herbs balances atop a cylinder of rice. The chirashi bowl resembles a bouquet: pink petals of sashimi bloom beside a spray of cucumber slices, and a dollop of wasabi is shaped and scored to look like a leaf. The thoughtful presentation of the food is in spirit with a larger mission—as a member of the Pike Place community for nearly 20 years, the restaurant has developed a habit of giving back through charitable donations to local nonprofits such as Low Income Housing Institute and Kin On Health Care Center.