Dancing flames erupt from teppan grills, illuminating the captivated faces of diners seated around the tabletop grill. The roaring fires are tamed by Sakura's highly skilled chefs, who playfully flip spatulas in the air before sizzling up plump morsels of teppanyaki steak, chicken, and seafood. Behind the sushi bar, chefs fold fresh fish into both raw and cooked specialty rolls, which reporters from Tucson Weekly lauded as "some of the most delicious seaweed, sweet vinegar rice and raw fish concoctions imaginable."
Kimono-clad waitresses glide through the lively dining rooms, bearing plates of sushi, vegetarian and vegan dishes, and colorful specialty cocktails. In the sports bar, the walls grasp massive flat screens and hundreds of pictures of the owner posing with local celebrities—from weather girls to the neighborhood grocery’s bag boy of the month. Towering chrome heaters warm the tabletops of the expansive outdoor patio, where colorful lights and hanging flags set the stage for live music performances each night.
Under the expert guidance of master chef Shunichi Funakoshiya, Bushi anoints bare platters with savory Asian specialty dishes. A hefty dinner menu silences incessant stomach whines with platters such as spicy garlic shrimp, which blends oceanographic flavors with a garlic sauce ($12.99), or the classic beef teriyaki ($13.99). Wrap chopsticks around an item from the extensive sushi menu, touting such rolled and raw favorites as kani (crab) rolls ($3.50 for 2 pieces) and unagi (freshwater eel) rolls ($4.50 for 2 pieces). Noontime noshing begins with a two-item chuushoku, or lunch, ($9.99) allowing diners to custom-build their meals from exotic morsels such as Korean-style bulgogi—marinated beef sliced thinly enough to be folded into a fortune teller or flightless bulgogi airplane.
The menu at On A Roll is a sprawling list of authentic Asian cuisine, sushi, and Southwestern flourishes. Tuna tacos eschew traditional tortillas in exchange for crunchy wontons, paving the way for entrees such as bulgogi or peppered shrimp. In addition to traditional sashimi and rolls such as tuna, scallops, or yellowtail, specialty rolls invoke combinations such as the "Dang Good," a roll with shrimp tempura, cream cheese, and avocado, all topped with sweet chipotle-sauce.
At Hana Tokyo, patrons might find the chefs in two different places: in the middle of dining tables, flipping and searing meats on embedded hibachi-grills, or behind a bar, crafting tightly rolled sushi. Special rolls award taste buds with combinations such as spicy tuna, caviar, and avocado, or smoked salmon, crab, and cucumber. Meanwhile, cuts of steak, chicken, or salmon grill in front of patrons, backed up by a cast of teriyaki, noodles, and sake.
From afar, the inside of Hon machi Sushi & Cocktail could look like a thriving marina, as salmon, eel, and tuna from around the world board wooden boats that dock at tables framed with lush plants and paper lanterns. Seasoned sushi chefs outfit each these passengers with a layer of seaweed or rice before granting eight of them passage on the Hon machi boat along with three types of sashimi and a rainbow roll. In their wake, hot Japanese entrees such as chicken yakisoba and pork katsu emanate savory scents from Teppanyaki tables. In addition to captaining sushi boats, the staff gives specific driving directions to sushi and noodles, which show up at homes, parties, and corporate events.