Tenichi Steak House crafts a range of Japanese specialties, including hand-rolled sushi as well as flavorful, MSG-free hibachi fare that’s sizzled in 100% vegetable oil. During tableside preparations, knife-twirling chefs make a performance of mincing, flambéing, and flashing semaphore messages, before dishing up still-steaming heaps of steak and seafood. Udon soups and crispy, golden tempura specialties round out the menu.
At OctoBachi, chefs dynamically chop, slice, sizzle, and roll a menu of hibachi-grilled meats, sushi rolls, and nigiri right before diners' eyes. The exotic dishes are artfully plated using locally sourced ingredients, including chicken, veggies, and certified Angus beef. Lorded over by a colorful illustration of the restaurant's mascot—a determined-looking, neon-green octopus wielding a cleaver—the bar area's lively atmosphere welcomes guests to join OctoBachi's beer club, in addition to participating in beer-brewing, sake-tasting, and sushi-making classes. The staff is committed to recycling as much as they can, further illustrated by the fact that the bar itself is made from recycled stair planks and the stools are rehabilitated milk crates, rescued from a life of crime in landfills.
Drawing inspiration from half a world away, Bambu's chefs embrace the vibrant flavors and sharp presentation of traditional Japanese cuisine. The menu features a broad selection of nigiri and sashimi, as well as more than 40 different maki, including signature rolls made with everything from lobster tempura and sriracha to spicy tuna and seared scallops. Although the chefs also try their hand at Thai cuisine by making pad thai and coconut-tinged red curries, the majority of the menu remains true to its Japanese roots. Beef teriyaki, edamame with sea salt, and tempura-fried green beans all appear prominently on the pages.
Inside the dining room, Bambu's aesthetic reinforces its ties to Pacific culture. Lanterns dangle from the ceiling, mimicking the appearance of jellyfish, although a mural of a blossoming tree is also present along one wall. Beyond the main dining room, Bambu also features an outdoor seating section complete with water features and potted plants that give one the feeling of being in a faraway country or a millionaire's yard.
The chefs at Fancy Q Sushi Bar & Grill routinely have their hands full, whether they are juggling spatulas above sizzling hibachi grills or rolling up ocean-fresh fish in mats of seaweed at the sushi bar. At midday and into the afternoon, the restaurant’s lunch specials pair spicy salmon and california rolls—just two of the restaurant’s more than 85 types of sushi and sashimi—with salads or soups. Hibachi grills come alive as the sun sets, cooking entrees of steak and shrimp to pair with frosty mugs of imported Tsingtao beer. Wooden tabletops and brick walls reflect an appreciation for Japanese minimalism and modesty at odds with the chefs’ entertaining antics as they toss rice bowls high into the air and walk on shaky chopstick stilts.
The culinary team at Tsunami fixes up a veritable feast for the eyes with artfully plated Japanese delicacies festooned with sprigs of herbs, splashes of sauce, and colorful garnishes. Flames rage as hibachi chefs blast rib-eye steaks, scallops, and vegetables on their sizzling grills, and the restaurant’s sushi-rolling savants coil specialty rolls such as the Emperor, which surprises tasters with hidden stashes of fried soft-shell crab, cucumber, eel, shrimp, and avocado. At Tsunami's four locations, diners polish off plates in a sleek, modern dining room with candles in faceted glass votives, a bar backlit with lights that slowly change colors, and waiters who can speak fluent binary code.
Tokyo Grill’s chefs stand over sizzling grills, their furrowed brows illuminated by the dancing flames as they speedily prepare food that blends hibachi flavors with fast and casual dining. With swiftness and precision, they grill fresh vegetables alongside juicy strips of steak, cuts of chicken, and plump jumbo shrimp, then quickly plate the still-steaming meats atop beds of rice speckled with wedges of zucchini, slices of onion, and traces of fairy dust. Elsewhere in the kitchen, sushi chefs are equally hard at work, folding crabmeat and crisp cucumbers into sushi rolls.