Taisho is so serious about hibachi and teppanyaki that they have an entire room devoted to it: in the Hibachi Room, chefs sear meats and veggies on specialized tabletop grills, flipping them theatrically onto a cushion of rice, in turn located on guests' plates. Their performances are not limited to the Hibachi Room though, as they can also pull tableside grills up to the main dining room's semi-private circular booths. In either space, they let guests choose to have their teppanyaki plates bulked up with a diverse selection of meats and seafood, including teriyaki chicken, sirloin, gulf shrimp, or scallops.
The chef's specialty entrees include sashimi-grade tuna steak with an apple-olive sauce and macadamia chicken sweetened with pineapple, combining more flavors than Manhattan combines people of different walks of life who all hate hailing cabs. Beyond the flames shooting up from the grills, the ambience on Friday and Saturday evenings is set by a rotating lineup of musicians that create soothing background sounds.
The specialty sushi here includes some unexpected ingredients: there’s a plum-paste maki roll, and a crispy veggie roll with ginger, pickled radish, and sweet gourd. If the cheeky entree names (Spicy Old Lady, Udon It This Time) don’t bring on a smile, a glass of sake infused with peach, apple, or lychee will probably do the trick.
It’s an unlikely pairing of culinary styles—Japanese and South American—but somehow it works at Japaneiro’s. There’s sashimi and pepito sandwiches, dumplings and ceviche, sake and caipirinhas. The cuisines directly integrate at times; take, for example, the Wildflower roll with spicy tuna, avocado, cilantro, and jalapeño.
At Zushi Japanese Cuisine, experienced executive sushi chef Christopher Nemoto draws from traditional Japanese culinary traditions and augments them with modern flourishes. The result is a menu of inventive fresh sushi and Japanese classics. In the Houston Press’s list of top 10 sushi restaurants, the writer hailed both the restaurant's fresh fish and its "impeccably seasoned rice." Patrons can sample both in the eatery's delectable specialty rolls, including the Slammin Sammy—a mélange of imitation crab, cucumber, and cream cheese topped with smoked salmon and a citrus chili paste; or the Surf and Turf—finely sliced and grilled rib-eye steak with carrot, jalapeño, avocado, and sweet lobster. And as diners sup on the delicate pinks and oranges of tuna and salmon or the mottled grays of the countertop roll, they'll do so amid the chic ambiance of a sushi bar complete with booths, patio seating, and a cocktail bar equipped with flat-screen televisions.
In 2008, brothers Yuen and Peter Yung opened the first How Do You Roll? restaurant, devoting it to inventive, customizable sushi. Just five years later, the eatery has expanded to multiple locations across four states—including a spot in Houston, in the tunnel under Commerce Towers. There, chefs invite customers to build their own sushi rolls or bowls, beginning with white or brown rice, which can then be topped or rolled with ingredients such as raw spicy salmon, grilled chicken, avocado, and strawberries. Sauces such as wasabi mayo and toppings such as chili powder finish off each roll.
Diners can also opt for one of How Do You Roll?’s favorite recipes, such as the Mango Tango, whose krab stick, salmon, vegetables, and mango salsa are assembled by a chef holding a rose in his teeth. The menu also caters to healthy-minded hungers with low-carb bowls, gluten-free options, and 13 rolls that contain fewer than 300 calories apiece.