Arashi Teppan Steak and Sushi's dining room boasts decor as warm and inviting as the fires that spring from its mid-table griddles, where chefs tend food before diners' eyes. They turn food preparation into a performance of showy knife-work and spouting flames, with a finale of delicious meals. While they prepare stir-fried meats, rice, and seafood for guests, sushi chefs turn similar ingredients into elegantly plated raw rolls, drizzled with intricate patterns of sauce as flavorful as they are colorful.
Whether you’re in the mood for Japanese specialties or Korean barbecue, Aria Sushi & BBQ offers flavors from both regions on its expansive menu. Taste soft tofu soup, spicy ramen noodles, bulgogi, bibimbap and other Korean specialties. Alternatively, Aria’s chefs can create specialty rolls for a tempting sushi dinner. Fresh rolls range from the Sumo, in which tuna and spicy crab are draped with white tuna, to the Spider Rainbow, whose soft-shell crab and four-fish blend refract into 56 shades of light.
Entering Nozomi is like taking a trip to Japan, minus the airfare and travel-sized shampoo. Each of the restaurant's three floors is designed to evoke the spirit of a different Japanese city. The downstairs turtle pond and waterfall represent the port town of Yokohama, the main floor embraces the traditional spirit of Osaka, and the upstairs section takes inspiration from the global, multicultural energy of Tokyo.
This pan-regional perspective is also apparent throughout the menu, which features dishes such as Korean-style boneless ribs, lemongrass tiger shrimp scampi, and tempura-fried shrimp and lobster with spicy miso aioli. When it comes to sushi, though, the chefs favor classic techniques. Placing almost as much emphasis on presentation as preparation, the dedicated experts assemble eye-catching plates of maki, nigiri, and sashimi?though western ingredients such as cream cheese and potato often appear in specialty rolls.
A Japanese-owned-and-operated dining destination, Hyuga Sushi combines time-honored sushi techniques with the freshest seafood available to create both classic and creative Japanese fare. The sushi menu includes a full net of specialty rolls such as the Samurai ($9.50), a hunger-slaying combination of fresh crab, avocado, cucumber, and yamagobo topped with mackerel and ginger, or the Felix ($12.50), a fun-loving concoction of crab, avocado, and shrimp tempura, topped with smoked salmon and spicy mayo, kept in line by the more reclusive Oscar roll. A selection of skillfully sliced sushi-bar entrees ($12.95–$20.95) further sates unbaked yens, and the equally tempting lunch and dinner menus offer a variety of nonsushi dishes ($6.50–$14.50). Hyuga's intermingling of tradition and modernity is further exemplified in its décor, which marries traditional Japanese design with iconic American photographs, including a young Marlon Brando long before he developed his voracious appetite for tempura-battered furniture.
The delicate subtlety of Fuji Yama Sushi & Thai Cuisine's exotic selection of sushi rolls, nigiri, and sashimi serve as a cool yin to the yang of a hearty selection of flavorful Thai fare. Immerse tongues in a full-fledged savory saturnalia of entrees, such as the curry duck, whose crispy exterior and curry kimono flank veggies and jasmine rice ($18.95), or the whole red snapper topped in chili sauce, peppers, and onions ($24.95). The eatery's sushi menu houses more than 50 specialty rolls created by skilled uncooks, including the Sexy Man roll, a savory medley of tuna and avocado topped with tempura eel, roe, and sexy-man sauce ($12.95), and the massive King Kong roll, which contains more sea creatures than Poseidon's guest house ($16.95). All sushi comes with a choice of a seaweed-, rice-, or soy-paper exoskeleton, and the adventurous nigri selection showcases such options as quail egg ($1.25/two pieces) and conch ($4.75/two pieces).
Sport Sushi showcases seafood and rice in myriad combinations under the glow of six mounted flat-screen TVs that broadcast sports games. Spicy yellowtail hand rolls, stacks of nigiri, and salmon rolls fill the menu, which also boasts specialties including tiradito, a dish that pairs thinly sliced raw fish with spicy citric olive oil, and cabo tataki sashimi, seared tuna with spicy garlic and cilantro ponzu sauce. Parties can settle down at tables or perch themselves at the sushi bar where they can watch the chef’s agile hands through glass panels or simply stare lovingly at their own reflections.