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.
Begin a meal with a starter off the hibachi menu or a classic sushi roll for the table—the hot-to-trot Seafood Dynamite ($6.75) creates a culinary conflagration from baked scallops, crab, shrimp, and squid mixed with masago and the chef's spicy sauce, while the popular California roll ($4.25) harnesses crab, avocado, and cucumber to please even the stingiest of sea-dwelling Sacramentans. Order up a beefy show with the hibachi-grilled rib-eye steak and teriyaki chicken ($18.50), or keep the sushi rolling into your stomach with a specialty roll such as the Emperor ($10.99), containing crisp-fried soft shell crab, cucumber, and spicy mayo topped with broiled eel, shrimp, and avocado with seasoned soy sauce. All dinner entrees are served with house-made Japanese onion soup, house salad (with ginger, soy or fruit dressing), hibachi-grilled shrimp, fried rice, and Oriental vegetables.
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.
Whether it?s a creatively plated sushi roll or a colorful stir-fry with cashew chicken, each dish is a work of art at Tokyo Bistro. The chefs use fresh ingredients to craft their Asian fusion dishes, with an emphasis on cooking them as healthfully as possible. For a hearty meal, try the a kung pao beef or sichaun shrimp saut?ed with a selection of fresh vegetables including celery, asparagus, and zucchini. The pad thai is a subtly sweet medley of tofu, bean sprouts, and basil, and the hibachi entrees are served piping-hot, right out of the fire.
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.