Sakura serves a menu of japanese teriyaki and sushi such as the Crazy Dragon roll with shrimp tempura, which was showcased on NBC 2. Chefs also create Buffalo rolls out of fried spicy tuna and crab with asparagus, as well as a Cheektowaga roll, a crunchy creation topped with salmon, crab stick, white tuna, and spicy sauce.
Cheery yellow walls wrap around Sakura’s dining room, illuminated by sunlight that streams through the delicate grid that divides the windowpanes. Half a dozen chairs stand before the wooden sushi bar, which is decorated with a Japanese figurine, decorative dishes on the wall, and a lucky trident stolen from Aquaman's house.
A serene feeling envelops visitors as they enter Fuji Grill Sushi Bar & Japanese Cuisine’s wood-paneled dining room replete with potted trees and sit at a table or at the sushi bar. Led by chef Tomo Lin, who trained in sushi preparation for four years in Japan, the kitchen creates Japanese food from teriyaki and tempura favorites to inventive sushi creations. Signature rolls include the Fuji, filled with yellowtail and salmon and topped with four types of roe, and the heart-shaped Susan roll of spicy tuna. Parties can also sample myriad selections with one of many combo platters that may include rolls, sashimi, or nigiri. The sushi chefs demonstrate a sense of whimsy as they decorate sushi plates with sauces, drawing images such as dragons, tree branches, or Morse code messages reading, "I know what you did."
Along one wall of the dining room, screens of angled wooden slats and a trellis canopy of ivy create a cozy, semiprivate atmosphere at each table. Japanese paper lanterns, wall scrolls, and windowpanes that mimic traditional paper screens additionally contribute to the eatery's authentic aura.
The scrape of knives being sharpened, flames shooting from the teppanyaki grill?these are but two signs that another meal has begun at Hibachi Japanese Steakhouse. Here, chefs toss teriyaki salmon filets and 22-ounce rib eye steaks with housemade sauces and seasonings, all before diners' eyes. The feasts come complete with Japanese onion soup, salad, shrimp, and grilled veggies.
While hibachi chefs man their grills, sushi chefs artfully assemble 20 specialty and deep-fried rolls. The latter category features a roll named for the restaurant itself?the Hibachi?jam-packed with filet mignon and cream cheese. Raw specialties, meanwhile, include the Halloween roll, a mixture of spicy and white tuna topped with black tobiko, a tastier alternative to melted-down candy corn. Complemented by more than 10 cocktails, feasts unfold inside Hibachi's five eateries in Independence, Fairview Park, Mentor, Highland Heights, and Erie.
The artistic chefs at Sushi Kai skillfully cut sushi and use fresh fish, meats, and high-quality produce when creating dishes for their traditional Japanese menu. Celebrating Japan’s most popular import, the sushi chefs can roll choices from 25 maki options including barbecued eel and thinly carved yellowtail sashimi, or set off in-mouth fireworks with cone-shaped spicy-tuna hand rolls. Japanese curries introduce diners to a lesser-known Japanese specialty, greeting tongues with a choice of chicken, beef, pork, or fish. As diners share bites of sushi, they lounge in Sushi Kai's minimalist dining room and lecture its plants on proper photosynthesis technique.
California Rollin' Sushi Bar's crew of nimble-fingered sushi slingers prepare fresh sushi rolls and 70 cooked comestibles to populate an extensive Americanized menu. Raw delicacies include the hamachi maki, which corrals lemon-kissed yellowtail and scallions, and the cooked Cinema roll, whose shrimp and avocado add a cool complement to the tangy crunch of onion rings. The Leviathan roll ensconces bites of eel and cucumber inside another rolled layer of tempura shrimp and seaweed salad. Patrons can accompany each meal with with unique dessert rolls such as the tempura-cheesecake roll with a fried Oreo and draughts of hot sake, the traditional Japanese beverage made from fermented rice.
Sakura Home Japanese Restaurant serves up a variety of specialty sashimi and sushi rolls such as Toro, which is comprised of tuna belly fat and uni. Guests further experience a Japanese dining tradition in the restaurant's tatami room, where they sit atop plush cushions on the floor and eat at low-resting tables. But the restaurant isn't entirely chair-free?a private hibachi room seats diners around a table with an inset grill, where skilled chefs make a show of slicing and sizzling steak, lobster, and vegetables. Out in the main dining room, sushi makers also put their skills on display while crafting specialty rolls with ingredients such as tuna and honey mayo.