Probably because its menu is so diverse and extensive, Feng Shui Restaurant isn't shy about suggesting what guests should order. The five-page menu, which includes a melding of Chinese and Japanese cuisine, has the phrase "Must Try!" printed next to several dishes, including deep-fried crispy prawns seasoned with the chef's signature spice blend. Should patrons choose to stray from these favorites, however, it's unlikely they'll be dissatisfied: Feng Shui was once selected as the city's best restaurant by Boston Magazine, and in 2010 was named one of the country's Top 100 Asian restaurants by Chinese Restaurant News.
Feng Shui could feasibly claim three specialties: Chinese entrees, hibachi, and sushi. The house crispy duck is a popular Chinese dish, a boneless cut that's rolled in pastry batter before being deep-fried and paired with fresh veggies. At the hibachi tables, chefs use a rice-bran cooking oil, which is free of trans fats, to sear each guest's choice of protein and veggies. On the sushi menu, chefs might eschew the typical rice or seaweed packaging found around most rolls, as in the Gold Fish roll, which instead wraps its tempura-avocado-eel contents with thin cuts of shrimp and salmon. With such a wide range of options, it's understandable that patrons would want to try a bit of everything. Luckily, there's a buffet lunch Monday–Saturday and for Sunday dinner, which includes a spread of more than 30 entrees, soups, sushi rolls, and desserts.
There’s nothing old-fashioned about Asia Grill & Sushi’s dining room, with its curved bar area bathed in neon light and its ceiling speckled with orbicular chandeliers. Flat-screen TVs dominate patches of wall, allowing diners to catch up on the latest news or watch local sports. Fittingly, the restaurant’s specialty rolls are also quite modern and sports-themed. One of many team-named options on the roster, the Patriots roll is filled with lobster, cucumber, and avocado before being covered with two types of tuna, tobiko, sweet sauce, and spicy mayo. Meals also emerge from steamy woks, including sirloin steak that’s glazed with a flaming black-pepper wine sauce. Other entrees include crispy tender peking duck and lobster cooked with black-bean or tamarind sauce.
One of South Shore Living's "10 Influential People You Should Know" in 2010, Jimmy Liang evenly divides his time among his five Boston-area restaurants. At Fuji 1546 Restaurant & Bar, his culinary crew whips up contemporary Japanese dishes with a focus on maki, sushi, and sashimi. The sushi selection ranges from eel-filled caterpillar rolls to sweet-potato maki to the BLT roll, which guests must order without using any vowels. The menu also includes traditional eats such as gyoza, sweet-and-sour crab-meat balls, and filet mignon cooked in a housemade lime-soy marinade. For entertainment, Fuji 1546 Restaurant & Bar has a live DJ that spins every Friday and Saturday night.
The chefs at Kagawa Sushi Bar & Restaurant have been rolling maki and frying tempura since the eatery opened in 2002. Many of the ingredients for their raw creations come directly from the Boston Fish Pier, including the fresh mackerel and lobster found in some of their specialty maki rolls. The chefs' menu is complemented by a bar fully stocked with sakes, wines, and shot glasses filled to the brim with chasers of soy sauce.
Patrons at Gari Japanese Fusion Restaurant snag sleek metallic seats in a modern, trendy space. Beneath the undulating canopy of a black-and-white sushi bar, chefs slice and chop fresh sushi and sashimi, including specialty rolls with names such as Black Pearl, Lady in Red, and Crazy Monkey. Cooked dishes such as stir-fried noodles, teriyaki, and tempura imbue meals with sweet and tangy flavors. Fusion fare such as tuna carpaccio rounds out meals with piquant spices and insightful commentary on international affairs.
Embracing Japan’s range of culinary traditions, the chefs at U-Sushi divide their time between plating fresh sushi and sautéing savory entrees on stovetops. Although the sushi selection features traditional maki with raw fish and fresh vegetables, chefs also create signature rolls containing such maritime delicacies as shrimp tempura, wasabi lobster, and Spanish doubloons. Additionally, the kitchen sears or fries pieces of tofu, chicken, and seafood, finishing them with a teriyaki glaze or a sweet chili sauce.