With a luxuriously expansive 7,000 square feet of space, Orchid welcomes diners to its warmly lit dining room to enjoy delicacies that take inspiration from countries such as Korea, Thailand, and China. The restaurant’s menu includes a broad selection of à la carte sushi and maki that delights mouths with succulent seafood such as pieces of king crab ($6.50) or unexpected combinations such as seared smoked salmon, shrimp tempura, and cream cheese ($12), with a blissful pairing of breakfast flavors with crunchy panko-breaded shrimp that blends naturally on the tongue without resorting to the use of fire to melt components together. Diners can tongue-tango with entrees including braised korean short ribs ($22), marinated in korean barbecue sauce atop white rice, or cut into a new york strip steak ($20), grilled with teriyaki and served with kabocha mashed potatoes. Filets of seared tuna ($19) swim in horseradish and teriyaki sauces, whereas Thai green curries ($14+) are rich with coconut milk and envy of all the dishes that diners lavished attention on before them.
At Japan 77, tables surround hibachi-style grills, upon which resident flame tamers sear steak, seafood, and chicken directly in front of diners' mesmerized eyes. Guests can perch at seats encircling one of the eatery's chefs, who tend to flattop griddles like shepherds watch over their flocked Christmas ornaments. Hearty meats sizzle next to shrimp and lobster that will eventually bear sauces such as french garlic or teriyaki, and cylinder savants behind the sushi bar assemble classic rolls with traditional ingredients, such as salmon and avocado. Specialty rolls enclose heftier fillings, including unagi and yellowtail deep-fried with panko. Like a disgruntled ray of sunlight, Japanese sake can be hot or cold, and Japan 77 also de-parches esophagi with martinis, wine, and beer.
Nozumi’s culinary team of world travelers turns to seasonally available ingredients and their own global palates to create innovative Japanese cuisine. While seated at a high-top table beneath a hushed lighting fixture or nestled in a cushy booth, diners can choose shareable plates from five tapas-style menus or entrust their selections to the chef, who employs a fresh selection of seafood to furl signature sushi rolls such as Rinjin Dragon, packed with shrimp tempura, fresh-water eel, and veggies drizzled in spicy mayo. Non-sushi entrees include grilled tiger shrimp and seared day-boat scallops swimming in creamy basil sauce and fettuccine noodles, and a tuna sandwich anchored by seasoned yellow-fin steak and coleslaw. Guests can also set up shop at the sushi bar or reserve the private Tatami room, designed to accommodate 8–10 people or one very large secret.
Sleek decor and bold colors fill Sushi-Ai's dining room to complement the elegant plates of sushi rolls and Japanese-influenced entrees. A white banquette lines one wall and modern chairs snuggle up to black tables illuminated by candlelight. Against a red-tiled backdrop, sushi chefs slice up nigiri and arrange their signature maki rolls, which can be cloaked in black rice upon request. The Green Turtle roll comes topped with shrimp and wasabi tobiko to hide its core of freshwater eel and avocado, and the salmon Obsession is filled with cucumber and crabmeat that move in with lightly battered spicy salmon, gradually copying the salmon's personality quirks and mannerisms.
Diners entering Yue-Sun Restaurant are greeted with a feast for the senses. At any given moment, chefs are flipping steak and shrimp over blazing hibachi flames to the delight of parents and children, who nibble on miniature bites of teriyaki steak. In another part of the room, a conveyer-belt train of fresh sushi rolls by in a delicious, colorful parade of avocado, salmon, and wasabi. The atmosphere is family friendly, but also caters to intimate dates, with lobster dinners, couple's meals, and chopsticks that can only be operated by two people.
Tokyo Japanese Steak House is a feast for the eyes, nose, and ears as well as the mouth. In addition to "laser lights in the lobby" and "sushi in martini glasses," as noted by Nashville Scene, hibachi chefs stand by your table and make theater out of food preparation, tossing around teriyaki meats and tofu dishes and making puppet shows with chopsticks.
There’s also a wide selection of sushi here. Try the signature Tennessee roll, which incorporates spicy tuna topped with fish, eel sauce, and tempura flakes. Also worth a try: the barbecue eel over sushi rice.