Sushi.Com's adept chefs craft a menu of traditional raw and cooked Japanese fare, replete with fresh ingredients. Seafood mavens artfully decorate square and oval ceramic plates with maki rolls such as crunchy tuna, spicy salmon, and shrimp tempura ($4+). A la carte sushi or sashimi plates carry duos of smoked salmon, tofu, or barbecued eel ($3.75+) to tables, where they perform flavorful duets for taste buds. Meanwhile, sips of wine or sake accompany bowls of udon or soba noodles ($10.95), or a steaming dish of beef teriyaki ($15.95), highlighting flavors, washing down bites, and inspiring conversations about renaming a first born child "Pinot Grigio".
Praised by Columbus Dispatch for its elegant minimalism and the value of its rolls, Tokyo's Sushi rolls fresh catches inside tasty cylinders of rice with an eye to polished presentation. Dining tandems can play Marco Polo with their chopsticks as they navigate a crunchy seaweed salad sprinkled with sesame dressing, prepping palates for the onslaught of specialty rolls to come. The rainbow roll displays a prismatic synthesis of crabmeat salad and avocado topped with tuna, salmon, and shrimp, whereas the Star roll pairs peppered tuna, caviar, spicy mayo, and crisp tempura flakes in time for a midmeal crunch competition. After diving fang first into deep-fried shrimp-tempura and spicy-tuna rolls, a four-piece sushi assortment puts a cap to the fresh-fish feast, inviting dining duos to split them equally or divide them according to who has the most mouths.
Aromas of searing meats and vegetables waft from fiery hibachi grills inside Tanuki Japanese Steakhouse Sushi & Bar. Chefs dexterously slice pieces of calamari, chicken, and new york strip steak atop the grills' scorching surfaces, creating bite-sized servings for diners. Behind the sushi bar, other chefs devote themselves to rapidly assembling layered nigiri and carefully rolled maki. Besides traditional rolls, they also experiment by incorporating such flavorful ingredients as chicken tempura, sweet chili sauce, and jalapeños into their special rolls.
Dishes as vibrant and diverse as the UN’s annual Mardi Gras celebration deck the tabletops at Kogen’s, the seventh Asian-influenced eatery borne from the Mark Pi restaurant group. Drawing inspiration from Japanese street food, Chinese dry-food markets, and upscale American cuisine, the chefs craft an artful and varied menu that embodies both traditional favorites and experimental creations. Here, helpings of pad thai and hunan chicken share real estate with kung pao lo mein and sashimi platters. The signature sushi rolls dabble in a range of flavors, for example, the Margarita roll combines spicy tuna with avocado, lime, and wasabi mayo, and the Fire Dragon roll sets tongues ablaze with tempura shrimp, spicy tuna, spicy mayo, and sriracha sauce.
Japanese, Chinese, and Thai dishes share space on tables at Kogen's Far East Fare, an Asian-fusion restaurant inspired by Shandong, China's dry-goods marketplaces. Kogen's atmosphere and menu aim to be unique, contemporary, and fun by serving classic and inventive dishes to a diverse clientele, from families to sushi connoisseurs.
The old saying goes that if you can't stand the heat, you should stay out of the kitchen. That rule is a little harder to follow at Shi Chi Japanese Steakhouse since the chefs bring the kitchen right to you, cooking on special hibachi grills set into the tables. But here the heat isn't simply utilitarian, as the sizzling tables provide the night's entertainment as well. The flames lick pieces of filet mignon, shrimp, and lobster as chefs toss them into the air and onto patrons? plates. In addition to the grilled fare, each hibachi dinner includes soup, salad, rice, vegetables, green tea, and a choice of vanilla ice cream or pineapple sorbet. And, to keep the fun and conversation flowing, the restaurant also serves a variety of domestic and imported beers and sake served hot, cold, and or frozen on-a-stick.