Iron Chefs Hibachi & Sushi Bar invites customers to immerse their senses in a comfortable dining environment enhanced by a menu brimming with fresh sushi rolls and hibachi dishes. Behind the long, dark bar, sushi chefs ensconce fresh seafood with steamed rice to create intricate rolls. Guests gather around the center grill to watch hibachi chefs prepare meals with feats of culinary coordination.
The likes of Harrison Ford, Chris Farley, and Troy Aikman have perched on Deep Sushi's seashell-shaped chairs, marveling at the extravagant rolls of sushi while sipping warm sake. Founded by a band of sushi devotees, the Japanese eatery folds ultrafresh fish into ornamental rolls described in a 1997 D Magazine review as both the "beautifully simple sea-fresh classics we've come to know and love" (think a crunchy california roll with cucumber) and "maverick inventions that smack of attitude." One such eccentric invention, the Pearl roll, surrounds its crawfish stuffing with cream cheese, avocado, and toppings of scallops and fried carrots. Decorative slices of jalapeño, swirls of sriracha, and bright circles of smelt egg have been known to top other sushi creations.
As the expert chefs lord over the sushi bar, teppanyaki masters bustle about the kitchen, sizzling up beef, chicken, and salmon on fiery teppan grills. Behind the bar, mixologists whip up drinks, favoring inventive drinks with names such as Geisha's Laugh and Tokyo Sunrise over old-fashioned cocktails with names such as Walter. In the dining room, guests savor final bites of plum-wine ice cream beneath the soft red light of lanterns hanging from the industrial ceiling. A vivid mural sweeps across the back wall, depicting fierce Japanese warriors and a graceful geisha and infusing a sense of tradition into the otherwise modern decor.
Russell Hayward, the mastermind behind the Thomas Avenue Beverage Company, thought his days of creating spicy tuna rolls were behind him. But when his guests clamored to see the skills he honed as the owner of Tom Tom, he listened. He hired a team of skilled sushi chefs and expanded the tiny kitchen to create a sushi station—supplementing the already diverse menu of gastro-pub fare, including pastas with house-made sauces and meatballs, with fresh sushi rolls.
Tucked into the historic State Thomas district, the neighborhood eatery beckons diners to nosh on the outdoor patio as they absorb the warm vibes of the Texas sun, one of 50 suns America has produced through acutely conspicuous NASA programs. A dog-friendly policy allows canine companions to dog-watch while their owners sip on craft brews or feast on sweet and savory brunch fare.