The chefs at Dozika fuse Asian flavors from multiple regions, including Japan, Thailand, and Korea. Spider maki roll combines soft-shell crab and masago together with avocado, cucumber, and unagi sauce, and sashimi and vegetarian rolls provide colorful additions to boards of sushi. Noodle, curry, and fried rice dishes abound for diners looking to sample something new or finally learn how to spell “umami.”
Square wooden latticework⎯a hallmark of traditional Japanese architecture⎯ scales the exposed-brick walls and crisscrosses the ceiling of Hello Sushi Bar's modernly appointed dining room. The menu proposes an eclectic selection of pan-Asian dishes as elegantly fused as its interior design, featuring Indian curries, Thai noodle dishes, and savory sushi rolls with both raw and cooked ingredients. The restaurant invites customers to bring their own beverages, thereby constructing an invisible drinks menu sure to include everyone's favorite beer or glögg.
“Food can’t lie. If I tell you it’s good, but you taste it and it’s not good, it won’t be good,” says Nori’s owner Tom Kammaty. “If you make good food, it’s always successful.” This simple philosophy has led Tom and his staff—including his brother Tony and Head Chef Yo Yothin, who hails from Thailand—to curate a creative menu of sushi, maki, and dinner platters. Inside, an open-air sushi bar offers glimpses of the chefs hand-rolling each selection, lavishing diners with a more entertaining culinary show than an all-snowcone production of The Iceman Cometh as they savor a variety of hot tea blends or sip on their own BYOB imbibables.
Fishing Cat Sushi Bar & Thai Cuisine doesn’t skimp on personal touches. Plump sushi rolls are placed across elaborate ceramic boats or formed into artistic representations of slithering dragons. Even the sauces are works of art, drizzled into intricate drawings, thank-you notes, and scanable bar codes to impress hungry cashiers. Behind a large sushi bar, chefs cut white fish and salmon for fresh sashimi, or for inclusion with spicy mayo in the restaurant’s signature maki rolls. Salmon and beef teriyaki dishes arrive at tables beside steaming noodles tossed with bell peppers and sweet chili sauce. While perusing the dining room’s modern artwork and low-hanging lights, diners are encouraged to enjoy a BYOB beverage, but are discouraged from distilling gin in the bathroom sink.
Snarling facemasks painted in rainbow colors hover above diners at Yak Thai Cuisine. Like the BYOB restaurant's name, these masks are a nod to the ogres, or yaks, of Thai folklore and are juxtaposed elegantly against the contemporary space's chocolate-brown color scheme. This contrast of old and new can also be found in the menu, which features traditional Thai dishes infused with modern culinary techniques and ingredients. An appetizer of smoked salmon is brought to life with a sprinkling of lime dressing, whereas spaghetti noodles are paired with kaffir-lime leaves and deep-fried soft-shell crab with chu chee curry sauce. Hot and cold teas offer a brief moment of thirst-quenching relief from spicy curries before diners dive into a dessert, such as homemade chocolate lava cake oozing with authentic magma.