The traditional Japanese dish shabu-shabu translates to “swish-swish” after the sound of thinly sliced meat or seafood cooking in a pot of broth populated with cabbage, shiitake mushrooms, and other vegetables. Tokyo Shabu Shabu specializes in this edible onomatopoeia, giving diners the opportunity to customize every part of their meals as they cook each bite themselves. Beginning with the broth, guests can build their pot around a savory miso, spicy kimchi, or 12 other liquid bases. Certified-Angus beef, delicately marbled Kurobuta Berkshire pork, or unique Japanese seafood selections such as fish cake cook swiftly in the flavorful broths. Patrons can pair their bowls with eight different styles of sake and Japanese bottled drinks such as Kirin tea or melon soda.
Fresh, flavorful sushi is only half of the story at Japon Bistro. The other? Carefully paired pours from an artisan assortment of sake, stocked by owner and sake expert Clarence Wong, also known as Koji. His seasonal selections complement unique rolls, such as the spicy, jalapeno and-salmon-filled Southwest, or the New Age, featuring tuna, salmon, and albacore topped with a secret-recipe sauce. A selection of noodles and teriyaki entrees satisfy diners who prefer their raw food cooked. The drinks and dishes unite to create a dining experience that has won a recommendation from the Michelin Guide, and been named amongst the area's best by Citysearch.com and Pasadena Magazine.
White is the traditional color of an artist's canvas. At Zushi Restaurant, however, the canvases come in shades of aquamarine, cobalt, watermelon, and lemon yellow. It's onto this colorful collection of dinnerware that chefs plate sushi in startling shades and variations, with garnishes such as orchids, orange slices, and wasabi "leaves" completing each still life. The rolls themselves range from simple to elaborate. The standard list includes sushi with a single element, such as quail egg, scallops, or sweet shrimp. By nature a minimalist art form, Zushi's sashimi nevertheless demonstrates inventiveness with the lemon tako—alternating layers of octopus and lemon, accompanied by a blossom-shaped dish of sesame oil for dipping.
It's with the more complex rolls that Zushi's chefs really flex their creative muscles. The addition of heat to the preparation of baked and tempura maki adds contrasting textures and temperatures to the table. The deep-fried california roll sports a cloak of crispy batter. The warm outer layers of the baked barbecue beef roll mask the cool fresh tuna at its core. Heat is also prominent, twice, in the spicy barbecue pork, or once in the shrimp teppan yaki. House saki—served hot or cold—can extinguish or augment the fire in one's mouth, accordingly.
Contemporary French cuisine that features locally grown seasonal ingredients and the latest techniques to create dishes that are truly inspired. Behind our sushi bar Master Sushi Chef Hiroshi Kawahito uses the freshest ingredients to create small works of art that are as pleasing to the eye as they are the palate.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.