At South Kawa Japanese Restaurant, sushi isn’t just a delight for the mouth; it’s a feast for the eyes. Bold colors and delicate flavors intermingle as chefs spool fresh fish and rice into more than 40 types of maki rolls, including specialties such as the American Eagle, a mélange of king crab, spicy tuna, asparagus, and two types of roe. Plates of sashimi can be made to order from more than 20 varieties of sea fare, such as yellowtail, octopus, and freshwater eel. Hot starters such as steamed seafood shumai and pan-fried chicken gyoza pair nicely with cool beverages, which diners can bring from home or squeeze from low-hanging rain clouds.
SakeZake's fusion of ancient and contemporary tastes extends from the robust menu of specialty sushi rolls to the artfully minimalist dining-room decor. Executive Chef Ahn Yung Jin's classic nigiri shares menu space with specialty rolls that combine fresh fish with eye-catching ingredients such as tempura flakes, jalapeño, and diamond chips. Mock shoji screens and lacquered red chairs give the dining room the air of a modish teahouse, while the funky hourglass lamps keep things as fresh as the sushi-bar offerings. The lounge-like atmosphere is no accident, as SakeZake is open until 11 p.m. on Friday and Saturday nights.
Rudy's Mexican Grill serves up generous portions of uniquely tweaked Mexican cuisine doused in house salsas, sauces, marinades, and seasoning mixes made from scratch. Large mortars filled with house specialties such as the seafood paella ($14.95) erupt from the kitchen like a seafood-powered steam engine running on mussels, shrimp, octopus, crab meat, and calamari. The parrillada de carnes ($25), served family style, satisfies the liberal meat leanings of two people with an arsenal of skirt steak, chicken, marinated pork, and smoked sausage capped with grilled vegetables. Homemade flan ($2.50) molds corn and vanilla custards for a soft and sweet dessert-menu sampling.