Fin Sushi & Sake Bar knows that one way of showing respect for classic recipes is to play with them. The menu presents guests with two types of appetizers: traditional and fusion. On one side, edamame and gyoza tempt with rich, familiar tastes. The other list showcases tempura-stuffed peppers and julienned potatoes topped with crawfish and cheese. The chefs aren't even afraid to slide their sushi into the oven—the baked-snapper roll basks in the heat alongside garlic butter—though they prep snow crab, tuna, and salmon in several uncooked staples as well. This creativity rewards diners with both proven Japanese entrees and inventively flavored plates.
To accompany the food, a compilation of more than 30 hand-selected sakes delivers tastes that range from sweet and citrusy to dry and complex. Brimming cups cross over a luminous blue bar on their way to tables. Hanging, rectangular drapes border the booths in the middle of the dining room, crafting an intimate eating space without the use of walls or chopstick picket fences.
Chef David Oh mans the sushi bar at Sushi Yokohama, where customers can watch him create and serve up fresh fish creations in sashimi, maki roll, and tempura form, all made to order to ensure freshness. He piles spicy tuna, crab and rice into towers that can be demolished as an appetizer and assembles combos for those who want to sample a whole school of fish. Land-based entrees get their due, as well; the menu includes teriyaki dishes and udon noodles.
From the fresh fish spun into the decadent sushi rolls to the salt on the table, every element of Sushiism Restaurant + Social Lounge is handpicked by the owners, Tomo and Siri Inoue. Head-chef Tomo crafts delicate bites ranging from chicken katsu and tapas-style plates of soft-shell crab and yakitori to 30 specially designed sushi rolls and 10 types of nigiri. Filet mignon sizzles up mealtime entertainment when cooked on 700-degree volcanic stones taken from a dragon’s rock garden and positioned at tables in the black-and-red dining room or on the airy outdoor patio.
At Geisha Steak and Sushi Restaurant, fine dining mingles with culinary arts in a creative menu of Japanese specialties cooked over open flames or rolled fresh on the sushi bar. While juggling the entire food pyramid over the hibachi grill, chefs combine meats such as chicken and calamari, filet mignon and shrimp, and steak and lobster with steamed rice and assorted veggies. Meats sizzle as mounds of noodles brown atop the grill and mix with tangy sauces that land somewhere between salty and sweet, like a grizzled sailor’s love letters. The chefs condition taste buds to swoon over cylindrical foods by creating specialty rolls such as the flash-fried White Dragon roll with tuna, salmon, and avocado, or the Fuji-san, composed of shrimp tempura, snow crabs and spicy mayo. Their desserts—such as banana tempura, fried strawberry cheesecake, and mochi ice cream made from rice—deliciously round out meals, leaving otherwise noisy stomachs pleasantly subdued and receptive to patting.