At Sushi X, a talented team of chefs is split between two delicious specialties?sushi and hibachi. Each day, they perform a culinary spectacle for guests, transforming fresh seafood into maki and sashimi at the sushi bar or searing meats and veggies tableside at hibachi grills. Their gourmet repertoire also includes traditional Japanese entrees such as teriyaki, tempura, and noodle dishes.
Hotel restaurants can sometimes blend together in a generic parade of pork chops and mashed potatoes. Rare Steak & Sushi, however, bursts out of the mold with its selection of grass-fed steaks and innovative sushi. Located on the second floor of the Grand Hotel, the eatery charmed Dara Moskowitz Grumdahl of Minnesota Monthly, who raved about its grass-fed steaks. To complement cuts of filet mignon and New York strip steaks, Chef Chano also rolls up 30 varieties of sushi. The creations range from the simple—such as freshwater-eel sashimi—to the complex, including a hawaiian roll packed with tuna, pineapple, and fried almonds or the vegetarian salad roll, which Grumdahl was “especially wild about.” A quick scan of the dining room reveals a diverse collection of clientele, as the eatery—open for breakfast, lunch, and dinner—appeals to locals, businesspeople, and hotel guests alike.
Presiding over table-side hibachi grills, the chefs at Kobe Restaurant flip eggs into the air and catch them on the edge of their spatulas. Dramatic culinary displays are performed throughout the restaurant: at the sushi bar, diners watch as cuts of fresh seafood are rolled and arranged into sushi and sashimi. Out of sight, the kitchen staff artistically plates each dish atop bowls and platters nearly as beautiful as the fish and steak they support.
Bartenders shake and stir cocktails that draw their power from fresh juices, or pour Japanese beer, wines, and sake. Even in its quietest moments, Kobe dazzles diners with its booths upholstered with genuine Godzilla leather and whimsical glass lamps, delicate upside-down umbrellas, and giant paper koi that all dangle from the ceiling.
Passing through the stone-lined threshold of Ichiban Japanese Steak House & Sushi Bar's pagoda-style building, visitors enter an indoor garden where plants burst from beds around a waterfall and bubbling stream. The decor draws from Japanese tradition and culture?on which both Ichiban locations base their aesthetic variations?in much the same way as the chefs? cuisine. Since 1979, these culinary greats have introduced diners to the teppanyaki style of grilling as well as classic Japanese dishes such as tempura, udon, and gyoza.
At tableside grills, knives flash as chefs sizzle, flip, and set ablaze morsels of scallops, filet mignon, salmon, and chicken. While cooking, each chef displays an individualized sense of showmanship and culinary style by spotlighting a range of spatula moves and carving meats into the profiles of their favorite celebrities. Sushi chefs fill boat-shaped platters with more than 40 varieties of sushi, rolling seaweed around roe, eel, squid, cucumber, and fried tofu before placing each on a canap? of seasoned rice. All these dishes flit across tongues with complementary sips of sake, wine, beer, or mixed drinks with names such as Panda and Kabuki.
Guests seated at Osaka Sushi and Hibachi?s teppanyaki tables watch as chefs slice and grill pieces of filet mignon, chicken, scallops, and other fine meats. With skillful spatula flicks or regulation slingshots, the chefs then fling the meaty pieces onto plates along with piles of white rice and colorful veggies. Nearby, sushi chefs also impress diners with their culinary precision. After rolling rice around shrimp tempura and spicy tuna, they can transform the bundle into a Christmas roll by adding red, black, and bright-green tobiko. Miniature piles of tobiko victoriously sit atop lobster salad in the Sumo roll, whereas sliced avocado contrasts the light-pink salmon in the Coon Rapids roll.
Wasabi Fusion Restaurant's chefs turn their art into entertainment at the restaurant's hibachi grills. Right in front of hungry customers, they manipulate knives, fire, and choice cuts of meat to create a seared-to-order feast. Chefs use sake to season a number of dishes, making the house saketinis an especially natural pairing.