Asahi Japanese Restaurant's sushi bar features a moving conveyor belt that displays colorful plates of the signature Japanese seafood. In addition to sushi and sashimi, the friendly staff also makes available such entrees as chicken teriyaki, hibachi steak and shrimp, and vegetable tempura. Asahi Japanese Restaurant can also cater parties, though it probably can't replicate the in-restaurant conveyor-belt experience unless your party's at a conveyor-belt assembly line.
At Sakura Garden, diners don?t have to choose between Chinese food or sushi?they can enjoy them both in a single meal before washing it down with an Asian beer or fruit-flavored sake. At the corner sushi bar, chefs combine vinegared rice, seaweed, fresh fish, and vegetables into artfully prepared dishes such as the Sakura Garden special roll, a colorful mix of tuna, salmon, crab, eel, and avocado rolled up in soy paper, then drizzled in a housemade sauce and flying-fish roe. The Chinese dishes are just as fresh and delicious; choose from a number of pork, chicken, beef, or shrimp entrees served with white or brown rice.
The grill at Sogo Japanese Steakhouse is not just a grill. With tables surrounding it, the flattop hibachi doubles as a stage, where chefs Tony and Matt juggle spatulas while searing lobster, steak, and scallops. While their customers grill their own portions of Kobe beef as an appetizer, the sushi chefs in the kitchen prepare both cooked and raw signature rolls with ingredients such as eel, deep-fried crab, and spicy tuna with a tempura crunch. The chefs also craft orders of live scallops, sea urchin, and lobster. All the while, customers enjoy the view of a modernly designed space, with bright pink walls by the grill and funky light fixtures throughout.
Browsing the more than 30 different sushi rolls on Kyushu Hibachi & Sushi Bar’s menu, you’ll notice the chef’s affinity for caviar, avocado, and squash. For example, their Odessa roll pairs avocado and caviar with fried white fish; their Remix vegetable roll pairs squash and avocado with shitake mushrooms; and their Ithaca roll pairs squash and caviar with octopus. Away from the sushi bar, the restaurant’s hibachi chefs lend a hand by flamboyantly grilling swordfish, filet mignon, lobster tail, and chateaubriand.
The chefs at Mitsuba Hibachi Steakhouse & Asian Bistro dazzle the senses with fresh sushi and sashimi, inventive Asian-fusion cuisine, and the fiery theatrics of tableside hibachi cooking. Plates of roasted duck, hawaiian curry shrimp, and fried sea bass blend culinary influences from all over the globe, and noodle dishes of yaki soba, udon, and pad thai deliver the celebrated and complex flavors of Japan and Southeast Asia. A classy, cosmopolitan interior of slate bricks, paper-lantern light fixtures, and glossy varnished wood sets the stage for a visual feast served by the restaurant’s hibachi chefs, who illicit awe as they chop at lightning-fast speeds and perform gasp-inducing fire tricks without singeing away their eyebrows.
California Rollin' Sushi Bar's crew of nimble-fingered sushi slingers prepare fresh sushi rolls and 70 cooked comestibles to populate an extensive Americanized menu. Raw delicacies include the hamachi maki, which corrals lemon-kissed yellowtail and scallions, and the cooked Cinema roll, whose shrimp and avocado add a cool complement to the tangy crunch of onion rings. The Leviathan roll ensconces bites of eel and cucumber inside another rolled layer of tempura shrimp and seaweed salad. Patrons can accompany each meal with with unique dessert rolls such as the tempura-cheesecake roll with a fried Oreo and draughts of hot sake, the traditional Japanese beverage made from fermented rice.