Though the chefs at Mandarin revere classically prepared Chinese dishes, they aren’t afraid to add a dash of inventive flair with internationally inspired twists. Hawaiian-style preparations of sweet-and-sour chicken join other Chinese comfort food, such as Chinese- or Singapore-style me fen, a mix of thin rice noodles with vegetables and meats such as pork and beef. Rice and noodle bowls from the Tour of Asia menu cull flavors from Osaka, Seoul, and Hong Kong, and traditional Chinese dishes such as chicken with snow peas and sesame beef round out the menu. Staffers pour martinis into curvy-stemmed glasses or help guests pair wines amid the dining room's mandarin-orange walls, bamboo placemats, and geisha statuettes.
On the shelves and display racks at Tala's, handbags from Brazil stand a few feet from mandala earrings and ornate hookahs. Around the shop, curated selections of handmade products stand ready to be inspected and taken home. Tala's also follows fair-trade practices, aiming to benefit the far-flung makers of its clothing and accessories.
Inside Miyako Sushi & Steakhouse, diners gather around the flames of 10 hibachi grills to watch an expert chef flip and sear chicken in teriyaki sauce, while other patrons sit in comfy black chairs in the cool blue glow of the sushi bar. Sleek modern decor surrounds guests as their teeth unpack skillfully rolled sushi and their eyes stare hungrily at the nervous fish inside the restaurant’s aquarium. Miyako’s hibachi and sushi chefs use only fresh ingredients as they craft each dish to diners’ specifications.
Shiny golden spheres congregate by a cozy fireplace inside Arata Sushi's dining room. Though they're attached to the wall, they seem to drift across space like tiny suns or undersea bubbles. Perhaps they're an homage to the fish that comprise the restaurant's colorful sushi lineup, which the Courier-Journal has dubbed "highly imaginative." In the kitchen, chefs whorl fresh seafood with rice and veggies to form more than 45 types of maki. Several rolls, such as the Cardinal, showcase fruits such as kiwis and strawberries alongside savory ingredients such as fried shrimp and cream cheese. At the bar, diners can sip wine and sake while watching the chefs slice bright-orange salmon and tuna as red as a comet wearing a clown nose.
A ring of rice encircles the Caviar roll's morsels of yellowtail tuna, smoked salmon, avocado, and cream cheese. The roll's exterior is just as complex, with its delicate crust of masago, tempura flakes, and eel sauce. Sushi chefs assemble hearty sushi rolls such as this at the spacious wooden sushi bar, which curves and twists its way from the front to the back of the dining room. Sushi is the focal point of both the dining room and the menu itself—chefs slice 80 different rolls, ranging from traditional crab and avocado to exotic flourishes such as squid and kiwi. To enhance their sushi selections, diners can consult the sake menu, or fold it into a paper plane and drink whatever beverage it lands on.
Chefs in tall blue toques command Mikato Steak and Sushi's ten tabletop grills, where they combine culinary derring-do with entertaining showmanship while frying rice with steak, seafood, and vegetables. The main kitchen bustles with activity, as well; chicken katsu joins other Japanese cuisine such as broiled eel and shrimp teriyaki, and sushi chefs slice sashimi and coil specialty rolls. In addition to sating hunger of all stripes, Mikato Steak and Sushi welcomes families with a children's menu and kids' birthday special, which includes ice cream, a Japanese rendition of happy birthday, and a senryu about the transitory nature of life.