Kaizen Fusion Roll & Sushi intersperses inventive sushi rolls with Japanese entrees, finger fare, and half a dozen sakes served hot or cold. A wood-framed, square sushi bar dominates the space, backed by an accent wall that captures the shimmering hues of a flame. Patrons can sidle up to the sushi bar to enjoy seaweed cylinders flung into their mouths directly from the chefs’ knife, or settle at a table along a chartreuse wall. In addition to using fresh fish, the restaurant's sushi selection reverses traditional rolls with ingredients such as Korean-style barbecue short rib or pickled pumpkin. Kaizen Fusion Roll & Sushi's chefs also think outside the cylinder as they whip up conical and spherical entrées of Asian-style barbecue and teriyaki accompanied by imported Asian beers and saketinis.
Inaka Sushi takes taste buds on a culinary exploration with a varied spread of Japanese cuisine. Like the diaries of many teenagers, the restaurant?s menu has an entire section set aside for sashimi, including Cajun albacore and hamachi. Skilled sushi chefs carve 20 different varieties behind the bar while culinary artists piece together hearty combination entrees in the back kitchen.
Teriyaki Boy serves up health-friendly eats that integrate Japanese and Chinese influences without the use of oil or MSG. Their cooks grill or bake shrimp, tofu, Angus steak, or chicken before tossing them into teriyaki bowls or teriyaki wraps, which bring together the proteins with rice and vegetables. Tender filets of salmon and mahi mahi also make an appearance in bowls with rice or soba noodles. Morsels of Mongolian beef, sesame orange chicken, or sweet and sour pork broaden the flavor spectrum alongside sips of boba smoothies.
At The MadHouse Coffee, baristas craft hot and cold coffees and teas and serve them up alongside made-to-order sandwiches and freshly baked pastries. Patrons can sip on a peanut-butter-infused Monkey Mocha between bites of the Island of Capri sandwich, full of creamy mozzarella, tomatoes, and oregano hugged by two slices of focaccia bread. The MadHouse Coffee also offers a selection of desserts such as tiramisu, which guests can nibble as they take in the vibrantly remixed pieces of artwork on tables, walls, and employees? foreheads.
PB&J doesn’t mean the same thing to executive chef Gene Villiatora that it does to most folks. At Xtreme Sushi & Asian Tapas Bar, Gene’s PB and J roll is a medley of prawns, bacon, and jalapeno, all rolled with a creamy dash of avocado. He puts a similarly creative spin on his other sushi inventions, whether by incorporating fixings like Cajun albacore and garlic ponzu or deep-frying classic rolls like the California and Philadelphia.
His inspired take on culinary staples isn’t limited to sushi. Gene integrates Japanese and other eastern flavors into original tapas, from miso-glazed kobe burgers to Thai-style salmon with peanut butter curry sauce. On select evenings, he also hosts multi-course dinners centered on steaks aged for 28 days, the maximum amount of time steak can go before it qualifies for retirement benefits.
The chefs at Noodle ChaCha Asian Bistro enable guests to sample dishes that span the major Asian cuisines, crafting flavorful bowls of vietnamese pho, cantonese barbecue, and stir-fried rice topped with a choice of meat and veggies. Ramen noodles steep in a spicy korean kimchi broth, and curry sauces liven up rice dishes that were sadly burglarized of their confetti. The shop pairs dishes with fresh-fruit smoothies, tea, and a range of fruity bubble teas speckled with tapioca pearls.