Archira Thai and Sushi's kitchen staff boasts several Thailand natives, who dedicate their efforts to reflecting the modern, 21st century culinary offerings of Thailand and Southeast Asia. An extensive menu sports classics such as pad thai, where stir fried rice noodles set the stage for an ensemble cast of chicken, bean sprouts, egg, peppered Nathan Lane, and crushed, roasted peanuts ($12). Archira's crispy duckling layers a crispy, honey-roasted bird atop a vegetal bed of bell pepper, onion, carrot, and fresh basil glazed with a sautéed garlic chili sauce ($18). Cast a net around the caterpillar roll—a tightly wrapped union of eel and cucumber with avocado, shrimp, and unagi sauce ($12). The spider roll catches unsuspecting tongues in its web of soft-shell crab and avocado ($11).
The exquisitely wrought paper lanterns hanging over each fast food-style booth reflects Tokyo Express’ blend of Japanese hibachi-style dishes with American-style convenience. Whether tongues are tingling for taste of sea, sky, earth, or Middle-earth, the Tokyo Express menu prepares a range of flavor-fusing feasts using a charcoal hibachi grill. Kick off the meal with a sampling of spring rolls ($0.89 each), each packed with the crispy-fried flavors of April, before chopstick-surfing a saucy sea of shrimp soba noodles ($6.99). Otherwise, tuck into a teriyaki chicken ($5.49) or steak ($6.49)—or combine fish and fowl into a dish capable of clucking underwater with the chicken and shrimp combo and an electrical storm ($9.49). All main dishes come with a choice of vegetables and are served over a bowl of fried rice and sweet carrots, with shrimp sauce to drizzle on top or resell to mermaids as a moisturizer.
Working behind the sushi bar at Bonsai Japanese Restaurant & Sushi Bar, the team of sushi chefs wraps up and arranges more than 100 types of flavorful opuses. Volcano rolls mimic a blooming flower, decorated with spirals of sauce and petals of ginger garnishes, whereas sushi and sashimi combinations adorn the tiny tiers of wooden boats. The components of the pieces are just as inventive as their presentation. For example, the Tornado roll—one of 29 maki specialties—cocoons spicy tuna, cream cheese, jalapeños, and pineapple inside a tempura shell.
The kitchen's hibachi chefs, on the other hand, appreciate the aesthetic of well-seared meat. They grill salmon, steak, scallops, and chicken as part of made-to-order, multi-course entrees, all of which arrive with ginger or mustard sauce, meant for spilling on shirts. The traditional Japanese meals match the spirit of the surrounding decor: colorful parasols, pictures, and even fabric kimonos hang from the walls, and paper lanterns cast a cozy glow over tabletops.
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Taste of Asia's menu focuses on Japanese cuisine, with the occasional sprinkle of Thai influence. The grill sizzles beneath slabs of miso salmon, hibachi dishes, or chicken teriyaki, while bubbling fryers help coat shrimp tempura in a crisp outer layer. Sushi chefs combine a variety of piscine elements to create sushi such as the 12-piece Earthquake roll, which tops a core of spicy salmon with a trio of tuna, whitefish, and avocado on top.
Patrons can gather around regular tables or at traditional low tables where diners sit cross-legged or kneel during their meal, which makes it easier to knight each other with chopsticks. As the relaxing powers of sake cocktails set in, diners can gaze upon a screen painted with kimono-wearing women or a TV at the bar.
At Teriyakin' we are dedicated to providing Fresh, Quality, and Healthy food choices to all of our customers. We select fresh quality meats and vegetables as we know this produces the best flavors. Our Teriyakin' sauces and dressing are made from fresh ingredients and we never use any MSG or additives to enhance our flavor