Fresh ingredients from local suppliers abound at Crave, where patrons can create their ideal plates by hand-selecting from an array of all-natural and organic eats. The buffet table sports an elaborate ensemble of tongue tempters, with items such as fresh baked goods, seasonal fruit, applewood-smoked bacon, and egg strata orbiting a chef's selection of fish. Toppings of maple syrup, whipped cream, and berry compote eagerly adorn freshly-toasted checkerboards at the gourmet waffle station, and the chef's carving station showcases a selection of fine meats whittled to look like bars of soap. Champagne, mimosas, and bellinis give brunch a cosmopolitan flair, and Crave's low-lit ambience provides an intimate backdrop for shadow-puppet Civil War reenactments.
With a steady rolling hand and a decade of experience, chef Wei of Fin Sushi commands an enticing, elegantly plated array of creative sushi rolls and classic Japanese entrees. Up from the depths comes the mighty Godzilla roll—a 10-piece titan of radioactively spicy salmon in dinosaur-green avocado and wasabi mayo ($19.95)—to challenges the Dragon roll to fiery combat, battling against eight slices of seaweed-wrapped tempura shrimp and mayonnaise ($15.95). Put your dining destiny in Wei's able hands with an order of Matsu sushi, 10 chef-selected and arranged pieces side kicked by one traditional roll ($24.95). Patrons can try a steaming plate of yakiniku in chicken ($17.95) or black Angus steak ($19.95), enlivened with tongue-twisting kimchi and spicy garlic sauce, or stick to the nigiri and sashimi menu to remain as raw as a professional wrestler.
Presiding over table-side hibachi grills, the chefs at Kobe Restaurant flip eggs into the air and catch them on the edge of their spatulas. Dramatic culinary displays are performed throughout the restaurant: at the sushi bar, diners watch as cuts of fresh seafood are rolled and arranged into sushi and sashimi. Out of sight, the kitchen staff artistically plates each dish atop bowls and platters nearly as beautiful as the fish and steak they support.
Bartenders shake and stir cocktails that draw their power from fresh juices, or pour Japanese beer, wines, and sake. Even in its quietest moments, Kobe dazzles diners with its booths upholstered with genuine Godzilla leather and whimsical glass lamps, delicate upside-down umbrellas, and giant paper koi that all dangle from the ceiling.
moto-i gives diners an authentic Japanese culinary experience without requiring that they leave uptown Minneapolis. Unpasteurized draft sake is brewed inside the izakaya-influenced bar and restaurant; onsite production keeps this staple libation fresh and free of jet lag. Executive chef Omar forges Asian-fusion dishes that meld flavors such as whole fish served with handmade pickles and abura ramen peppered with smoked pork shoulder. Instead of airing football games and soccer matches, the restaurant’s TVs run live and pre-recorded sumo wrestling bouts simulcast from Japan, proving to diners that sports aren’t required by international law to include a ball.
The passion for fresh fish is reflected through Nami Sushi’s aquatic motif and even in the name— nami means wave in Japanese. The fish is so delicious that CBS Local hailed the restaurant as on of the best sushi spots in the Twin Cities in late 2010. A marble sushi bar runs the length of the dining room, chilling the colorful slabs of tuna, salmon, and octopus that sushi chefs mold into signature nigiri, specialty rolls, and abstract self portraits. Behind the scenes, a kitchen staff churns out hot entrees such as the new york strip teriyaki, shrimp tempura, and sautéed ginger chicken.