Just like at family gatherings, diners gather at long, rectangular tables and wait for their hosts to serve dinner. Unlike family gatherings, however, a flame suddenly bursts forth from the table’s built-in grill, where standing cooks sauté seafood, chicken, beef, and vegetables. Such is the scene at Chef Honda Restaurant, where a row of these hibachi tables fill a dining room accented with earth tones. In addition to traditional grilled entrees, the cooks prepare specials such as spicy-tuna carpaccio and seared maki rolls.
The staple of Sushi Rock’s menu is its selection of roughly 50 sushi, sashimi, and maki rolls, which collect multiple Japanese flavors into one neat package. The Sushi Rock roll alone packs a punch of shrimp tempura, crabstick, salmon, tuna, asparagus, and masago. A slate of USDA Prime steaks and fresh seafood entrees such as sesame-seared tuna complement the sushi-bar creations. Each meticulously plated dish arrives in Sushi Rock's ultra-modern dining space, where backlit bottles glisten against a cityscape mural in the bar area, and color blocks of red and black pop in the dimly lit dining areas. Together, Sushi Rock’s choice food and hip vibe earned it a No. 1 ranking on CityVoter's Best Sushi list in 2010.
Deep-fried sweet potato, jalape?o aioli, honey-infused wasabi. These aren?t ingredients found on the traditional sushi menu, but the chefs at Red Bar & Sushi somehow incorporate them into their lengthy repertoire of specialty rolls. The team puts their imagination to good use, designing innovative maki such as the UFC roll?crab, eel, jalape?o, and cucumber rolled together and deep-fried in a tempura batter?or the simple, but sophisticated, Samba roll made from tuna, cilantro, and avocado. Red Bar?s chefs offer the classics as well, including fresh servings of salmon, yellowtail, and octopus sashimi, and what they call ?standard? sushi rolls, like the california roll crammed with crab and avocado or the philadelphia roll made with cream cheese.
Bold, earthy paintings line the canary-yellow walls of Lemongrass, but they have to contend with the vibrant spreads of sushi and pad thai that top the plates at the pan-Asian bistro. Sushi, sashimi, and nigiri options run the gamut from barbecue eel and asparagus to a specialty Manhattan roll glazed with shrimp caviar. A lighter lunch menu presents smaller portions of the dinner entrees, along with handheld options such as chicken bacon and shrimp-tempura wraps. An extensive wine menu complements the dinner and lunch menus, and the tempting dessert menu catalogs fried plantains and mango sorbet served in a mango rind.
At Kaya Grill & Sushi, diners cook their own Korean barbecue to taste at built-in tabletop grills. Patrons grill their choice of two meats, such as marinated beef short ribs or tender rib eye and sample sides of rice, onions, peppers, and lettuce. The eatery's chefs also whip up classic Korean food and fresh sushi rolls for more conventional dining. A karaoke party room with buffet-style service can accommodate up to 80 people for events such as wedding receptions, birthday parties, or business meetings where quarterly earnings reports are delivered to the tune of "I Will Always Love You."
At Shoku, morsels of succulent beef, marinated chicken, and ocean-fresh seafood fill out feasts of Japanese noodles and sushi or dishes inspired by national favorites of Asian nations including Korea, China, and Thailand. Broth-soaked udon noodles jostle for attention with plates of pad thai, pan-fried pot stickers, and bowls of sizzling beef bulgogi. Guests take a seat inside to watch a master chef deftly carve seafood at the sushi table, or they can lounge under umbrellas at the outdoor seating to watch the passing foot traffic and hourly soapbox derbies along Grandview Avenue.