In Sushi 88 & Ramen’s large, laid-back dining room, platters piled with sushi travel to tables, and bowls of steaming tonkatsu ramen emerge from the kitchen. The walls' Japanese tapestries flutter over diners sampling the menu's huge variety of maki rolls, bento boxes, and entrees, such as beef short ribs and grilled mackerel. Sushi 88 & Ramen accompanies meals with specialty Japanese beers, and the deft chefs can personalize sushi orders for any special occasion, whether it's asking a date to the prom or asking a business partner to trade offices.
With quick, sure gestures, sushi chefs at Koto Teppanyaki & Sushi drizzle colorful sauces in intricate, linear designs, emblazoning plates of handmade sushi rolls with silhouettes of butterflies, dragons, and spiders. And this is only on the left side of the restaurant. Diners who choose the hibachi section on the right watch chefs theatrically flip morsels of steak, swordfish, and lobster teppanyaki on tabletop griddles.
New York native Kevin Lin and his two restaurant co-owners work to bring East Coast–style sauces and cooking techniques to Koto's traditional Japanese menu, according to Redwood City Patch. Amid walls the color of melted butter, servers pile tables with kitchen-prepared entrees, such as teriyaki chicken and sea bass or delicately breaded veggie tempura. And, in a private room, parties of up to 25 people can utilize a personal hibachi grill to prepare their own meals or send smoke signals to the waiter for more sushi.
A Japanese izayaka is much like a casual American bar—friends assemble after work to knock back drinks and share small plates that often feature salty finger food. That's what it's like at Bushido Izakaya, where a roster of sake and contemporary small plates recalls Japanese pub food. The executive chef, Isamu Kanai, has forged a menu that declares his mastery of sustainable seafood. Indeed, his expertise is such that his work earned acclaim from the California Academy of Sciences and the Monterey Bay Aquarium's Cooking for Solutions event.
Within Bushido, albacore tuna stars in seared sashimi plates punched up with ponzu sauce and garlic chili oil. A medley of seafood, beef, and bacon sits atop okonomiyaki, a savory pancake akin to pizza. Grilled chicken skewers, braised pork belly with daikon radish, and crispy wings coated in sweet sesame sauce represent for the nonseafood section. All of this changes seasonally along with the decor, which mimics the Japanese landscape by modifying its color scheme and occasionally featuring Mechagodzilla.
Tiny side dishes emerge from the Kpop Korean Restaurant kitchen in a prismatic display of culinary brilliance, including bright-green cucumber slices, deep-red kimchi, and crispy white bean sprouts. These colorful banchan plates can accompany an array of Korean entrees, such as the sizzling bibimbap rice dish and the tender beef bulgogi. Visitors to this cheerful eatery can also sample soon tofu soup, crispy fried chicken, and kimchi-fried rice while sipping on frosty bottles of Sapporo.
Colorful artwork speckles bright-yellow walls, and lush potted plants add a touch of natural elegance.
The chefs at Mikado have mastered more than 85 types of sashimi and sushi, from rolls packed solely with vegetables to rolls that are baked and tempura deep-fried. Mikado's breaks down the sushi menu even further, providing more than 25 specialty rolls made from unexpected ingredient pairings, such as eel with jalapeños, salmon with yogurt sauce, and spicy tuna placed in a full bottle of ketchup. Diners can dig into chicken teriyaki and tempura udon bento boxes, slurp up traditional stir-fried yakisoba noodles, or nibble on nearby bamboo accents.
At Joy Sushi, we find it a joy to serve you fresh delectable sushi and traditional Japanese food. We have it all, from sushi, to nigiri, udon, donburi, and more! Our lunch specials are a great deal, so be sure to check them out. To compliment your meal, we serve Japanese sake, beer, and wine.