After sharpening his culinary skills in his native Japan at Monsel Ton Ton Restaurant in Tokyo and the five-star Westin Osaka, Chef Yamamoto Lee relocated to Milwaukee, where he now brings nearly 30 years of culinary experience to the kitchen at Midori Fusion. The eatery, which was featured as the Restaurant of the Month by Key Milwaukee, satiates cravings for Japanese cuisine with an extensive menu of appetizers—such as fried bean curd and tempura squid—and traditional entrees, including beef short ribs, tempura shrimp, and salmon teriyaki. Chef Lee also creates more than 70 classic and unique sushi and sashimi options, from a spicy tuna roll to the no-carb roll wrapped in crabmeat and Dr. Atkins' diploma.
Kiku Japanese Cuisine nabbed numerous accolades in Express Milkwaukee ?s Best of Milwaukee 2012 for lavishing guests with both a friendly staff that jots orders until 3 a.m. on weekends, and a vast menu of seafood-centric cuisine. Sushi chefs roll up more than 40 fillings into artfully plated sushi rolls, crowning their creations with creative flourishes such as fresh mango. Fish and vegetables can also transform from raw to sizzling with a dunk into tempura batter, which imparts a crispy golden sheen and keeps chopsticks too busy to assist with walrus impersonations.
Inside Sake Tumi's main dining room and private banquet areas, guests sample everything from colorful sashimi to peppered tenderloin. During dinner, the menu is home to a variety of Japanese classics such as sushi rolls, as well as Korean barbecue dishes including beef bulgogi. Midday visitors can order up traditional bento boxes during lunch, which neatly pack soup, salad, and sides alongside various entrees.
More than 2,500 miles separate Japan and Thailand, a fact that is made apparent by their cuisines’ contrasting values—an adherence to clean, simple flavors on the one hand, and complex mélanges of fragrant herbs and spices on the other. Embracing both sides of this spectrum, Bangkok Tokyo’s menu features an extensive selection of fiery and savory curries as well as freshly sliced maki and nigiri.
TJ Thai and Japanese Steakhouse?s chefs slice and dice fresh ingredients over hibachi grills in dishes pulled from lunch and dinner menus that include more than 15 traditional sushi rolls. Grill masters craft flame-kissed shrimp, new york strip steak, and mahi-mahi dishes as diners look on, supporting main courses with an entourage of veggies and fried rice. Chefs bundle up compact sushi rolls, including spicy crab jalape?o and vegetable tempura, and pack Japanese lunch with california rolls, fried dumplings, and the ghosts of juice boxes past.
Savory scents beckon diners to the 14 hibachi tables inside Osaka Japanese Steakhouse. Like gymnasts tired of the same old floor routine, morsels of steak, chicken, or seafood tumble atop sizzling teppan grills as personal chefs prepare each meal. Alternatively, tables in the traditional dining room fill with fine pan-Asian fare, from pad thai and General Tso?s chicken to a wide selection of sushi. Osaka also boasts a full bar, a carry-out menu, and a private party room, and caters to families by offering kids their own exclusive bill of fare.