At Samurai Japanese Steakhouse and Sushi Bar, the chefs set out to create a fully engaging dining experience for guests, relying on showmanship and knife skills in addition to interesting flavor combinations. Surrounded by rich earth tones and in front of patrons' very eyes, they man gas-heated hibachi grills and juggle platefuls of steak, seafood, and vegetables into flashes of fire. Across the room, the sushi chefs avoid open flames and high-wattage light bulbs entirely as they roll a number of traditional and contemporary maki, filling each one with delicate cuts of fish and piquant dabs of sauce. Amid the bustle of flashing knives, sputtering grill tops, and standing ovations, flat-screen TVs also keep guests entertained at the restaurant's fully stocked bar.
Led by head shushi chef Toshiaki Mizutani, a Tokyo native with more than 30 years of experience, the chefs at Tokyo Bay Japanese Restaurant craft sushi rolls, teriyaki dishes, and crispy tempura-fried entrees from fresh, locally sourced ingredients. Its most popular rolls include the Wuz Up Be roll, stuffed with spicy yellowtail, avocado, and green wasabi-flavored tobiko, and the Deadliest Catch roll with snow crab, avocado, mayo, and roe, all topped with grilled eel and a savory sauce. Fuji rolls are filled, volcano-style, with spicy hot sauce, and after taking a bite, diners can put out the flames that erupt from their mouths with Japanese and domestic beer, sake, and wine.
In addition to sushi, guests feast on steak, chicken, and seafood in housemade teriyaki sauce. They slurp down noodle dishes or crunch into meats, vegetables, and tofu coated in tempura batter and fried to a light, crispy finish.
Sushi Rock Grill's chefs roll up fresh seafood, veggies, and seasonings into creative sushi rolls and blend fresh ingredients to craft Japanese and Thai entrees. At dinner, a seaweed salad draped in sesame oil ($7) rousts appetites before diners plunge their chopsticks into a classic pad thai ($14+) or shrimp tempura, which bathes battered vegetables in a ponzu sauce ($16). Culinary explorers can point their palates' compass toward other Asian nations and chow down on the vietnamese filet mignon ($19) or the korean bulgogi, a marinated beef filet sautéed in spicy sauce ($19). The express lunch emanates from the kitchen between 11:30 a.m.–2:30 p.m. on Fridays; dishes include sushi, bento boxes, and tempuras ($12–$20). If diners so desire, a host will escort them to outdoor tables, where guests can breathe fresh air and sneak morsels into the mouths of passing clouds.
Edo Japanese Steakhouse’s chefs simmer and slice tender cuts of chicken, seafood, and steak into sauce-coated dishes. Enter a sleek dining room peppered with authentic Eastern artwork such as traditional fans and Godzilla’s third-grade self-portrait before diving into bowls of yakisoba noodles with chicken ($11.99) or special seafood udon ($12.99). Yakiniku beef inundates taste buds with a wave of hot and spicy flavor ($13.95), and cutlets of deep-fried tonkatsu pork ($11.99) are whisked to plates by blue-robe-bedecked wait staff. At the crimson-seat-adorned sushi bar, two fish manipulators lure raw octopus, salmon, and tuna into hand-wrapped rolls by beatboxing a rendition of the Free Willy theme, as detailed on an expansive sushi menu.
Situated a few chopsticks’ length away from a nearby beach, Sushi Shoya serves Japanese fare and sushi amid ocean breezes. Inside, foliage spills from wicker baskets lining the doorway, echoing the pale green walls that envelop the eating environment in a natural tone. Guests can settle into black leather chairs at a table or sidle up to the sushi bar, where chefs slip fresh fish such as salmon, tuna, and spicy yellowtail into a variety of specialty rolls. Unlike their more secretive maki counterparts, nigiri sushi pieces covered with eel, surf clam, and smelt roe let it all hang out, much like clotheslines on vacation.
The delicate subtlety of Fuji Yama Sushi & Thai Cuisine's exotic selection of sushi rolls, nigiri, and sashimi serve as a cool yin to the yang of a hearty selection of flavorful Thai fare. Immerse tongues in a full-fledged savory saturnalia of entrees, such as the curry duck, whose crispy exterior and curry kimono flank veggies and jasmine rice ($18.95), or the whole red snapper topped in chili sauce, peppers, and onions ($24.95). The eatery's sushi menu houses more than 50 specialty rolls created by skilled uncooks, including the Sexy Man roll, a savory medley of tuna and avocado topped with tempura eel, roe, and sexy-man sauce ($12.95), and the massive King Kong roll, which contains more sea creatures than Poseidon's guest house ($16.95). All sushi comes with a choice of a seaweed-, rice-, or soy-paper exoskeleton, and the adventurous nigri selection showcases such options as quail egg ($1.25/two pieces) and conch ($4.75/two pieces).
Deciding to call a restaurant and bar “Cheap” seems like a bold move, but it might not mean what you think it means. The owners, who had gained insight into guests’ needs through their other spots—Hyde Park Café, Whiskey Park, and the Kennedy—wanted to name this new eatery something that would serve as a daily reminder of their mission: to always exceed customers’ expectations. And, aside from the prices, cheap is one thing they plan to never be called. Housed inside a brick building, Cheap blends fun, eclectic decor throughout, including low-hanging birdcage lamps over tabletops surrounded by hot-pink chairs. Likewise, the menus—four of them, specifically, along with drink and dessert lists—create unexpected culinary fusions by combining a range of international flavors. The signature Cheap menu mingles classic sushi rolls with tuna tacos and fresh ceviche, a tapas-inspired menu fuses empanadas and meat skewers with hearty rib-eye steaks, and menus of sliders and pizzas bring the flavor smorgasbord home again.