Amid hanging parasols and Japanese art, Sushi Zone chef and owner Koji Aoki crafts classic sushi that's earned praise from the press for more than 10 years. Fort Worth Weekly commended signature rolls whose ingredients "make yummy sense" rather than trying for "flashy experiments." Chefs wrap these behind the glossy black sushi bar, where guests' chopsticks also nab just-sliced sashimi and hot appetizers such as baked green mussels.
Though its name suggests otherwise, the Forget About It roll’s unorthodox ingredients make it pretty memorable: the flavorful crunch of shrimp tempura is wrapped up with crawfish and accented by ginger cream. It's just one of the many unique combinations dreamed up by Piranha Killer Sushi's owner and chef, Kenzo Tran. Non-traditional sushi fixings are Kenzo’s specialty, from the White Lotus roll’s pico de gallo and truffle oil sauce to the Bullet roll’s cilantro chili purée and edible police officer’s badge.
That blend of the classic and unconventional runs throughout Piranha Killer Sushi's menu at all four locations including the newly remodeled location in Fort Worth. Besides distinctive rolls, the kitchen serves up dishes such as Korean beef in ginger marinade, salads with octopus and spicy conch, and blue crab fried rice. Ditto the drink menu, featuring specialty libations such as the saketini, a blend of vodka, gin, and sake with a cucumber garnish. The restaurant's whimsical take on Japanese fare hasn't gone unnoticed—media outlets laud it for its tasty creations and inviting decor.
With a combined 20 years of culinary experience, Asian Village Restaurant’s head chefs David and Thanh create decadent Japanese, Vietnamese, and Chinese feasts. A cavalcade of stir-fried canton noodle dishes, fried rice platters, and hibachi-cooked shrimp, steak, and chicken packs a delicious punch of traditional and contemporary Asian flavors. The chefs also create more than 20 types of sushi, wrapping fluffy rice around bites of white fish, octopus, scallops, and snow crab straight from Florida’s famous snow beaches.
Illuminated by sunny yellow walls, Ginza Asian Bistro & Sushi's menu merges the alimentary approaches of Japan, China, and Thailand with fresh sushi selections and sizzling traditional dishes, from Mongolian beef to Sichuan-style chicken. Open meals by moderating tongue temperature with a chicken lettuce wrap ($6.25), with stir-fried chicken and mushroom cloaked within a cool lettuce leaf. Sushi chefs bundle a bounty of tempting rolls, including the Ambrosia roll ($13.95), with its fiery blaze of spicy tuna, salmon, king crab, and wasabi fish roe, served with a side of sweet mango sauce. The Dinosaur roll ($13.95) lets flavor paleontologists perform chopstick excavations on spicy tuna, shrimp tempura, and avocado buried beneath soft-shell crab tempura and tobiko. The restaurant's woks reveal a wide range of classic Eastern fare, such as creamy Thai coconut curry ($9.95–$12.95) and sesame chicken ($10.95), along with a sizeable selection of veggie- and tofu-based dishes, from mapo tofu ($7.95) to eggplant with garlic sauce ($7.95).
Sushi Cafe owner Dae Woo calls upon nearly two decades of restaurant experience in Asia to cultivate a chopstick-friendly menu bursting with sushi rolls, tempura delicacies, and traditional Japanese dinner entrees. Artful arrangements of sushi decorate the restaurant’s bar, and steamy bowls of miso and udon soups obscure the view across booths nestled between wooden screens. Chopsticks clash over thick cuts of sashimi that await the winners on soft beds of rice, and thin slices of beef doused in korean sweet sauce represent the Asian mainland. As if to show off their culinary prowess, the expert sushi chefs dare diners to customize their own rolls and fearlessly dive headfirst into deep fryers to retrieve tempura vegetables.
When flights from Honolulu touch down at the airport, they occasionally offload more than just passengers—namely, MK’s regular shipments of Pacific fish. Behind the sushi bar, chefs roll traditional maki with this mother lode and gussy up their specialty sushi rolls with atypical ingredients, including mango sauce, mushrooms, and jalapeños, imbuing each bite with the melding of complex, harmonic flavors.
Extending their culinary gaze to create a menu of truly pan-Asian meals, the cooks also stir-fry Chinese-inspired entrees and grill orders of korean short ribs until they are as tender as a Shakespearean sonnet read in the original French. To punch up the authentic flavors of each meal, the kitchen team stirs and whisks together more than 40 of their own marinades, sauces, and spice blends, mixing tradition with innovation to create unique tastes that make each meal at MK's memorable.