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With its novella of a menu, Edamame Japanese Steak House & Sushi Bar manages to fit two restaurants' worth of options into a single setting. The sushi bar has its own list of appetizers?marinated baby octopus and seared tuna among them?to herald platters such as the 24-piece sashimi deluxe. Sixteen chef's special rolls also showcase inventive combinations of fish and vegetables. For example, the American Dream roll cocoons shrimp tempura, avocado, and cream cheese inside thinly sliced cucumber.
On the cooked end of the spectrum, appetizers of fried rock shrimp and pork dumplings precede teriyaki and hibachi dinners, which feature flavorful cuts of steak and salmon. Each lunchtime bento box preps chicken, fish, or other meat in one of three styles?tempura, teriyaki, or katsu?to accompany sides and a california sushi roll for a midday meal more satisfying than licking the underside of your office chair.
Wasabi Japanese Restaurant & Sushi Bar’s menu jump-starts salivary glands with plentiful portions of fresh fish tucked into tasty rolls, curry dishes, and more. Tempura-fried shrimp, vegetables, or chicken ($8.25–$10.25) kick off meals before sushi and sashimi extinguish blazing sea-creature cravings. Those who prefer fare without fins can opt for chicken ($9.50), pork ($9.50), or steak teriyaki ($12.75), and noodle lovers can seek satisfying spoonfuls in the nabeyaki udon ($10.95). Green-tea, ginger, or red-bean ice cream ($2.95) finish the feast, and a bevy of beverages, such as sake ($3–$8.75) and plum wine ($3.75), lets diners toast anniversaries or successful chopsticks-pinned updos. The eatery’s wooden walls, hanging glow lamps, and wide windows create a warm ambience, perfect for impressing first dates with artful eyebrow wiggles. A seat at the sushi bar grants a front-row seat for culinary magic.
Combining showmanship with culinary skill, Shogun Japanese Steakhouse & Sushi Bar's teppanyaki chefs strive to entertain their audience while feeding them. Spatulas become a blur as the chefs shuffle servings of filet mignon, lobster, scallops, chicken, and shrimp across their grills, presenting platefuls of food to diners seated just feet away. Occasionally, they stop their dexterous displays and perform one of their other tricks, such as making a pillar of flame erupt toward the ceiling or making droplets of water disappear with a sizzle. At the sushi bar, chefs arrange platters with nigiri, sashimi, and more than 50 house rolls. Tempura-fried vegetables, edamame with garlic butter, and bottles of premium sake round out the menu's selection of traditional Japanese cuisine.
The flashy teppanyaki cooking takes place at the horseshoe-shaped tables surrounding the dining room's hibachi grills. Across the dining room, simple wooden tables are flanked by high-backed booths or banquettes. Cylindrical pendant lamps and sconces keep the space lit, illuminating colorful paintings along the cream-hued wall and leafy potted plants sitting nearby.
Chef Jim Wu strives to create food that's both delicious and healthy. As such, he never uses food coloring, lard, or MSG in any of his sushi, steak, and other Japanese cuisine creations. His menu also includes a large selection of vegetarian items, and he hosts cooking classes on Saturday mornings at no charge. But after eating his artful maki and other creations, some guests may never want to cook again.
The chefs at Sushi House Orlando not only craft impressive maki rolls that have won the eatery claim to several “best of” accolades, but also teach curious diners how to make their own at home during classes for all skill levels. Classic rolls present fillings of raw spicy tuna, unagi, and yellowtail, and more elaborate and playful bundles include the baked Graduation roll, which is a california roll wrapped in salmon and then topped with crab and scallops. The Happy Sumo roll reflects the same level of complexity, with three sauces draping over a tempura-fried roll of crab, tuna, and salmon.
The dining room maintains a lounge-like feel with crimson walls and gauzy black curtains, plus huge wall-mounted koi sculptures that arch over bartenders as they pour wines and sakes.