The concept behind Samba Steak & Sushi House started to take shape in the early 20th century, when Japanese immigrants in Brazil and Peru began mixing local culinary influences with food from home. Simple, health-conscious Japanese cooking techniques mixed with spicier South American flavors, producing dishes seen in Samba's menu of wild-caught seafood, locally sourced produce, and organic sushi rice.
Hibachi chefs roast lobster tails, calamari, and sirloin steak on tabletop grills while diners watch this time-honored practice. In contrast, the sushi chefs incorporate more fusion elements by packing nontraditional ingredients into the specialty maki, such as coconut flakes, marinated red onions, and melted mozzarella cheese.
The hibachi grills' occasional bursts of flame complement the high-ceilinged dining room's predominantly orange- and red-hued walls and the glowing eyes of the head chef. To keep this space full beyond mealtimes, the restaurant also hosts regular events, including DJ performances, karaoke nights, and sushi-making classes.
Feng Shui embraces the culinary traditions of both China and Japan while updating its menu seasonally, garnering praise from the Boston Business Journal and New England Cable News for its extensive selection. Stir-fried orders of chicken, beef, and seafood arrive laden with ginger or signature sauces, and sushi chefs roll maki with traditional tuna and salmon or such innovative combinations as strawberry and wasabi aioli. Other menu items includes creamy crispy deep-fried jumbo shrimp with coconut sauce and spicy orders of Mala chicken, as well as signature sushi rolls like red sox maki and tempura lobster.
At Oishii Too Sushi Bar, chef Kung San fuses his knowledge of Japanese, Chinese, Korean, south Asian, and French techniques with fresh, local ingredients to create dishes that are as tasty as they are beautiful. The well-traveled chef handpicks produce from local farmer's markets and fish that's fresh out of Boston Harbor, crafting sushi with yellowtail, salmon, and soft-shell crab. But he also garners inspiration from his own customers, using their ideas to design an innovative menu page devoted to patron-generated rolls such as scallop sushi topped with tobiko, Japanese mayo, and lemon.
The upscale, artistic maki is complemented by an array of sake and wine and an elegant ambience. Soft lighting at the green, lit-from-beneath sushi bar illuminates a few potted flowers, who crane their necks to jealously admire the natural beauty of the chef's creations.
At Feng Japanese Fusion Cuisine, the chef gussies up traditional rolls, such as the Hudson, a shrimp tempura roll topped with scallions and served with berry-flavored caviar. Beyond sushi, Feng focuses on traditional Japanese cooking styles, from tempura veggies to katsu pork.
Most chefs tend to specialize in a particular cuisine, such as Italian or sushi. Prezo Grille & Bar's executive chef, Tim Vaillette, however, prefers to specialize in a little bit of everything. His main menu runs the gamut from classic American burgers to Barcelona-style swordfish served with rice pilaf. He also draws inspiration from Italy, topping the house-made dough of his thin-crust pizzas with ingredients such as buffalo mozzarella, ricotta, meatballs, and caramelized onions. To complement Tim's far-reaching menu, Prezo's bartenders serve an extensive selection of cocktails and craft beer, as well as more than 20 wines by the glass and 50 by the bottle.
Feasts unfold in Prezo's upscale, romantically lit dining room or in its similarly lit bar, where four plasma televisions stay tuned to the latest sports game.
Sushi Box's menus draw from the culinary traditions of Japan, Thailand, and Korea, filling white-swathed tables with pan-regional dishes. Chefs glaze entrees of beef ribs, stir-fried kimchi, and thinly sliced pork with incendiary sauces, earning praise from the Boston Phoenix in 2009 for their ability to "showcase the joys of Korean cuisine." They also simmer vegetables in thai curry sauces and fill their specialty maki with premium sushi ingredients, including sweet-potato tempura and nori harvested by mermaids.