• For $17, you get $35 worth of Japanese fare and sushi during dinner. • For $8, you get $16 worth of Japanese fare and sushi during lunch. Irashiai's chefs parade an extensive menu of handmade sashimi, nigiri, and maki before diners in the restaurant's new location. Black-caviar sashimi ($3.50 for lunch, $3.75 for dinner) admits diners into elegance like a butler's secret handshake, and nigiri aficionados can sample sticky rice topped with such offerings as fried oyster ($2.00) or shrimp ($1.50). The island roll with panko fried tuna, citrus tobiko, and ponzu sauce ($6.95) tickles taste buds with tropical flavors without committing the faux pas of eating a lei. Yakisoba sautéed with thin egg noodles ($8.50) brims with chicken and veggies captured before they could set out on their morning swim, and a wide variety of bento boxes and lunch combos frolics beneath the restaurant's wasabi-green walls.
In addition to various authentic dishes, Sushi Hana rolls up more than 100 different varieties of sushi to appease seaweed-faring palettes. After memorizing the menu, sink incisors into sushi staples such as yellow-tail hamachi, California rolls, and vegetable rolls, or hunker down with Sushi Hana's signature rolls, such as the Yellow Submarine (mango, cream cheese, and avocado topped with yellow tail and pickled jalapeno slices, $9.75), the Master Roshi's Banana Boat (crab, banana, cream cheese, walnuts, tempura fried and served with Hana gravy, $7.45), or the Tokyo Tower (eel, mozzarella cheese, avocado, egg, fried w/sliced almonds and served on pesto cream sauce, $14.95). Seafood seekers not so stable on their sushi legs can opt for a Japanese grilled-fish dish, such as the Chilean sea bass ($7.95), while meat eaters can hang a fang on the curry-chicken rice bowl ($11.95).
Individual spotlights baste wall paintings with buttery light, bringing to life a tiger cut in relief and abstract tangles of color. More light pours in through Bon Thai & Sushi's large picture windows, illuminating chicken and steak steeping in curry, teriyaki, and thai basil. With knives clacking gently against counters, skilled sushi makers fill rolls with salmon, shrimp, avocado, asparagus, and even sweet potato. After shoveling up the last of a tamarind-infused pad thai, guests question their server about Bon Thai & Sushi's private catered events for banquets after athletic events or meetings to decide how many people belong on a croquet team.
Seated at one of Sakura Bistro's hibachi tables, diners prepare themselves for the show. Stationed at the teppanyaki grill, chefs dice, toss, and sautee pan-Asian cuisine before the eyes of hungry patrons who can watch their food be prepared from start to finish. The enormous menu also includes a host of offerings from behind the sushi bar, where slabs of fresh fish are rolled into maki rolls or draped onto little bundles of rice.