A pot boils at the center of each table at Ten Shabu, where customers can consume traditional shabu-shabu, or hot-pot, meals. Thin slices of dry-aged rib eye, lamb, and pork disappear into a steaming vat of Japanese fish broth, tom yum, or one of nine other broth choices. Pescetarians can dig into a seafood combo of shrimp, mussels, and sea scallops, whereas vegetarians can order a tofu spread with shiitake mushrooms, spinach, and napa cabbage. The heat spectrum ranges from zero to extra-spicy, and all meals include white or brown rice, fresh vegetables, and udon noodles that eliminate hunger and replace broken shoestrings.
Imagine you are hungry, specifically for fish. Do you really have time to wait around for fish to be cooked when you could simply encase it in a luxurious cylinder of rice and call it dinnertime? Today's Groupon serves the sea's friskiest foodstuffs raw in a rolling rice roll rolled right into your pearlynets: for $20, you get $40 worth of sushi, sake, and Japanese cuisine at Japon Bistro, the Pasadena eatery that Citysearch named one of the Best LA Sushi Restaurants in 2007 and Zagat rated "very good to excellent."
Chop Chop Grill whips up noodle and rice bowls using fresh, high-quality ingredients. Prospective noodle-slurpers can step up to the automated kiosk counter to order customizable ramen soups, filled with egg, bean sprouts, bamboo, ginger, and pork slices in a natural pork-bone broth ($7.25+), and set meals, which sidekick a tofu, chicken, fish, or shrimp base with miso soup, rice, and another option ($5.59+), without making human contact. Curry dishes make an appearance and are diagnosed with cases of mild or medium hot, which can be gently treated with thai iced tea, fresh juice, or an antioxidant-filled pot of green tea ($2.95).
Contemporary French cuisine that features locally grown seasonal ingredients and the latest techniques to create dishes that are truly inspired. Behind our sushi bar Master Sushi Chef Hiroshi Kawahito uses the freshest ingredients to create small works of art that are as pleasing to the eye as they are the palate.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
White is the traditional color of an artist's canvas. At Zushi Restaurant, however, the canvases come in shades of aquamarine, cobalt, watermelon, and lemon yellow. It's onto this colorful collection of dinnerware that chefs plate sushi in startling shades and variations, with garnishes such as orchids, orange slices, and wasabi "leaves" completing each still life. The rolls themselves range from simple to elaborate. The standard list includes sushi with a single element, such as quail egg, scallops, or sweet shrimp. By nature a minimalist art form, Zushi's sashimi nevertheless demonstrates inventiveness with the lemon tako—alternating layers of octopus and lemon, accompanied by a blossom-shaped dish of sesame oil for dipping.
It's with the more complex rolls that Zushi's chefs really flex their creative muscles. The addition of heat to the preparation of baked and tempura maki adds contrasting textures and temperatures to the table. The deep-fried california roll sports a cloak of crispy batter. The warm outer layers of the baked barbecue beef roll mask the cool fresh tuna at its core. Heat is also prominent, twice, in the spicy barbecue pork, or once in the shrimp teppan yaki. House saki—served hot or cold—can extinguish or augment the fire in one's mouth, accordingly.