To characterize Ginza as swanky is a bit of an understatement. In the expansive dining room plush chairs and candlelit tables rest beneath high ceilings, from which thin, golden chains drape beneath studio lighting. Amid Japanese statues and photomurals of pedestrians, the wait staff ferries platefuls of creations made at the sushi bar and the kitchen, including one of 19 specialty rolls or grilled filet mignon. In the lounge, bartenders pour eight signature cocktails, sake flights, or wines from various countries such as California, France, Italy, and Japan.
Ozumo's décor of polished-wood floors, railings, tables, and chairs preps guests for the fresh fish feast to come. The menu rolls out dishes such as the Dr. Kapoor roll, which combines spicy salmon, avocado, and tempura flakes ($9.95), and the Harvey roll, a handheld marriage of chicken tempura, cream cheese, and fried garlic ($12.95). For those who prefer raw lettuce to lovingly encircle their seafood, the tataki salad smothers seaweed salad, tuna, and salmon tataki in a spicy Ozumo sauce ($13.95). Using advanced cube-to-table technology, Ozumo also serves dinner bento boxes stuffed with delectable edibles, including a house salad, a California roll, marinated seaweed, shrimp dumplings, rice, fruits, and miso soup ($18.95–$26.95).
Japanese and Thai cuisines share table space within the romantically-lit dining room of Aozora Restaurant. Plates of fresh sushi sporting bites of white tuna or giant clam sit next to steaming plates of pad thai or thai red curry. At one of the restaurant's hibachi tables, a large hibachi grill sizzles hunks of Angus steak or lobster tail. The space includes a large dining room and sushi bar, a separate hibachi room, and a separate private party room.
Galangal's kitchen decorates the tables in the refined dining room with an international menu of Asian flavors spanning japanese sushi, fragrant thai curries, and chinese dumplings. "Much of the food takes a cue from the stylish setting," wrote New York Times contributor Joanne Starkey, highlighting a neatly sculpted plate of pad thai ($7–$9 at lunch, $14–$18 at dinner) garnished with drizzled egg, orchids, and a shot glass full of mung-bean sprouts. Lunchtime diners can devour spicy basil eggplant ($7–$9) or throw out plastic pails emblazoned with Batman in favor of the neatly organized nutrition of a shrimp-tempura bento box ($14). At dinnertime, a charcoal-grilled half chicken ($17) bathed in sweet chili sauce gilds smoky notes with sweeter flavors, and sushi chefs expertly pack the salmon family roll ($15) with a quartet of fish preparations including king salmon, crispy salmon, and salmon roe.
Shiny golden spheres congregate by a cozy fireplace inside Arata Sushi's dining room. Though they're attached to the wall, they seem to drift across space like tiny suns or undersea bubbles. Perhaps they're an homage to the fish that comprise the restaurant's colorful sushi lineup, which the Courier-Journal has dubbed "highly imaginative." In the kitchen, chefs whorl fresh seafood with rice and veggies to form more than 45 types of maki. Several rolls, such as the Cardinal, showcase fruits such as kiwis and strawberries alongside savory ingredients such as fried shrimp and cream cheese. At the bar, diners can sip wine and sake while watching the chefs slice bright-orange salmon and tuna as red as a comet wearing a clown nose.