Kiku Japanese Cuisine nabbed numerous accolades in Express Milkwaukee ?s Best of Milwaukee 2012 and 2013 for lavishing guests with both a friendly staff that jots orders until 3 a.m. on weekends, and a vast menu of seafood-centric cuisine. Sushi chefs roll up more than 40 fillings into artfully plated sushi rolls, crowning their creations with creative flourishes such as fresh mango. Fish and vegetables can also transform from raw to sizzling with a dunk into tempura batter, which imparts a crispy golden sheen and keeps chopsticks too busy to assist with walrus impersonations.
Inside Sake Tumi's main dining room and private banquet areas, guests sample everything from colorful sashimi to peppered tenderloin. During dinner, the menu is home to a variety of Japanese classics such as sushi rolls, as well as Korean barbecue dishes including beef bulgogi. Midday visitors can order up traditional bento boxes during lunch, which neatly pack soup, salad, and sides alongside various entrees.
• For $20, you get $40 worth of Asian fare and drinks during dinner. • For $10, you get $20 worth of Asian fare and drinks during lunch. The skilled chefs at Meiji Cuisine, which serves Chinese and Japanese dishes, sear entrees over hibachi grills, roll fresh sushi, and craft Chinese specialties. Prepare for midnight Battleship games against an old sea captain with the War Bar dinner combination, a maritime medley of shrimp, scallops, crabmeat, and squid ($17.95). Hibachi entrees serve up Japanese-style grilled eats with a choice of vegetables and meats, including chicken ($16) and swordfish ($21). During lunch, sample maki sushi combos ($9 for two rolls, $11 for three) that include the eel cucumber roll, smoked eel wrapped in a blanket of eel sauce and lounging on a bed of sticky rice. Or feast on a plate of Chinese-style sweet-and-sour shrimp ($12.75), which leaves diners sweet on their lunch and sour on their afternoon return to work.
Pacific Bistro leads diners through a whirlwind tour of Asia with a menu loaded with hibachi, sushi, and traditional Thai, Laotian, Vietnamese, and Chinese dishes. Begin Eastward adventures by pairing a crab rangoon ($7) starter or edamame ($4) with a libation from the full bar and a field trip permission slip signed by the president. Once tummies are prepped, diners can choose their own adventure with a la carte sushi ($4–$8 for two pieces) or hand the reins to a licensed knife wielder for a carefully diced teriyaki chicken hibachi dinner ($18). Or furnish tables with sumptuous entrees such as pad thai noodles ($12 for chicken, pork, or beef; $14 for shrimp), crispy duck ($25), and mango curry ($14 for chicken, pork, or beef; $16 for shrimp). Meanwhile, diapered diners can use highchairs as a launching pad for launching shrimp tempura ($8) grenades and tossing fried rice ($6–$7) confetti at newlywed birds.
After sharpening his culinary skills in his native Japan at Monsel Ton Ton Restaurant in Tokyo and the five-star Westin Osaka, Chef Yamamoto Lee relocated to Milwaukee, where he now brings nearly 30 years of culinary experience to the kitchen at Midori Fusion. The eatery, which was featured as the Restaurant of the Month by Key Milwaukee, satiates cravings for Japanese cuisine with an extensive menu of appetizers—such as fried bean curd and tempura squid—and traditional entrees, including beef short ribs, tempura shrimp, and salmon teriyaki. Chef Lee also creates more than 70 classic and unique sushi and sashimi options, from a spicy tuna roll to the no-carb roll wrapped in crabmeat and Dr. Atkins' diploma.
More than 2,500 miles separate Japan and Thailand, a fact that is made apparent by their cuisines’ contrasting values—an adherence to clean, simple flavors on the one hand, and complex mélanges of fragrant herbs and spices on the other. Embracing both sides of this spectrum, Bangkok Tokyo’s menu features an extensive selection of fiery and savory curries as well as freshly sliced maki and nigiri.