The food at Wild Ginger Japanese Restaurant bursts with color. Sushi chefs slice and stack multihued ingredients in more than two dozen specialty rolls, such as the Green Lawn roll covered in bright-green tobiko. Golden sauces cover Thai-influenced curries. And sizzling woks turn shrimp bright pink, much like arguments about whether or not they're basically the same thing as prawns. These and other dishes pop against the dining room's restrained decor, which includes charcoal-hued floors and dark wood accents.
The chefs at Blue Elephant Restaurant craft Thai curries, Japanese sushi, and Italian pasta dishes, tying them all together with the common thread of fresh ingredients and careful preparation. They specially order ingredients that are not available locally to ensure that each dish contains the freshest possible items. Basil leaves flavor the Thai-style basil chicken, and cashews add salt and crunch to mango chicken. Within sushi rolls, thinly sliced fish such as tuna and salmon complement the silky texture of cream cheese and avocado.
Prior to establishing the restaurant, the owners committed themselves to observing environmentally responsible building practices. As a result, the entire building is constructed from sustainable and recyclable materials. Energy-efficient light bulbs illuminate the dining room, and a geo-thermal heating and cooling system regulates the temperature. On stormy days, an onsite pond directs raindrops into the soil, preventing them from falling into a gutter or discarded chip bag.
Mei Japanese Restaurant pleases patrons with skillfully prepared Japanese cuisine for hungry mouths and traditional tatami-mat rooms for seat-seeking bodies. The kitchen serves up a wide selection of specialty sushi rolls, udon and soba noodles , and Japanese-style hot pot, giving diners the power to slow roast, quick fire, or sizzle tickle their own thinly sliced ingredients at their table. A hibachi table prepares succulent teppanyaki chicken and lobster, while a sushi bar supplies traditional nigiri filled with fresh fish rawer than a child’s emotions at their first annual performance review.
As diners walk into Aroma Restaurant and Sushi, located in the heart of Kenwood at the Kenwood Towne Center, they're greeted by a soaring display of multicolored panels glowing over the dark-wood bar, creating an environment that combines a casual atmosphere with the qualities of fine dining. Chefs pile sushi platters with a selection of more than 50 rolls, including 44 chef's special rolls, to satisfy the cravings of a large group of people or a solitary alligator.
Sushi Bears rolls fully cooked seafood and traditional sushi rolls under the direction of Chef Dan, whose passion for healthful eats led him to hold weekly sushi-making classes at Findlay Market. Sushi Bears’ menu includes smoked-salmon philly rolls and tempura-fried sushi. Chef Dan also hosts sushi-rolling parties in private homes.
The Painted Fish offers a vibrant menu of delectable dishes that combine Eastern and Western culinary traditions as seamlessly as spray-on trousers. Choose fresh seafaring fare such as emerald shrimp, sautéed with spinach, ham, garlic, and sesame oil ($12.95), or sate a carnivorous craving with the 6 oz. filet mignon, which can be cooked to each diner's preferred level of un-raw ($16.95). Super-fans of protein synthesization can opt for the surf 'n' turf in order to follow a meaty mouthful of seared flat-iron teriyaki steak with the fetching flavors of seared Chinese five-spice bay scallops ($14.95).