Sushi Omakase takes its name from the traditional omakase method of ordering sushi. When ordering omakase style, diners ask the chef to get creative, and then sit back while he slices and rolls morsels that highlight both his skills and the freshest fish of the day. For those who prefer to customize their own meals, sushi chefs G. Clooney and T. Cruise also work from a menu that includes fresh oysters, nigiri, a red dragon roll—crab and avocado with spicy tuna—and vegetable tempura. Between nibbles, visitors can relax with a wide array of hot sake or specialty cocktails.
Maki and assorted pieces of sashimi dock on tabletops at Yamamori Sushi & Grill. The chefs here not only create artistic presentations with slices of fresh fish, they also glaze bits of meat or tofu for teriyaki entrees and simmer noodles in flavorful broths. The restaurant's casual dining room serves as a hospitable meeting place for those looking for a quick lunch or large groups celebrating a mass wedding anniversary.
The chef slices thick slabs of fresh salmon, meticulously arranging them atop beds of rice as diners peer over the traditional sushi bar to admire his work. As he forges his fish-laden creations, the rhythmic cutting of his knife accompanies the melodies coaxed forth from the piano in the dining room and the cheery chatter of the evening’s guests. So passes another dinner rush at FuruSato Sushi Japanese Restaurant.
In the kitchen, cooks whip up authentic Japanese recipes for lunch and dinner using ingredients such as fresh scallops, real crab, and fresh mango. Servers whisk the dishes into the dining room wherein sliding doors, blonde wood, and minimalistic decor evoke the feel of a traditional Japanese home. Four private tatami rooms can be rented by groups of 4 to 20 people eager to partake in a secluded meal away from the prying eyes and wandering forks of other diners.
Seated at the long, curving sushi bar, diners at Super TGI’s Sushi get a close look at the chefs’ artistry: slicing and artfully arranging plates of fresh sashimi, perching lacy tempura atop bowls of udon noodles, and, of course, rolling dazzlingly colorful maki. But their most impressive feat might be entirely mental—they also must have a command of the nearly 100 types of specialty rolls on the menu. Of course, the ultra-creative names might well be a good mnemonic aid. No one will look askance if you order, for instance, a Mammamiya (unagi and hamachi), an eBay (a classic California roll plus shrimp and tobiko), a Miss Netscreen (tuna, salmon, and shrimp rolled in cucumber), or a Brian (seven kinds of fish, not counting the shrimp tempura).
Seafood doesn’t exhaust the abilities of the restaurant, a new outpost of the original TGI's Sushi in Campbell. Beyond the sushi bar’s red paper lanterns, groups sup on hot dishes such as sukiyaki, teriyaki, and the classic breaded pork dish tonkatsu.
For 35 years, streams of loyal customers have flocked to Michi Sushi, savoring the crispy tempura seafood and veggies, the sushi culled form freshly flown-in fish, and savory bowls of udon soup. Like misunderstood genius folk art sculptors, Michi's chefs create traditional products from innovative and inventive ingredients, resulting in dishes such as barbecued eel over beds of macadamia nuts, or Bay Area-themed makis dressed with spicy Korean sauce, tempura crumbs, jalapenos, and avocado. Diners gather amid the restaurant's charming Japanese wood and paper-screen décor to chow down on mango salmon salads and beef teriyaki or order catered feasts for weddings and parties.
At Sushi Boat Town, patrons watch in awe as chefs carve and roll morsels of shrimp, salmon, and unagi, or whip up hot plates of short ribs, grilled mackerel, and udon soup. Wooden boats laden with freshly sliced tuna, salmon roe, and squid steam past diners at the wraparound sushi bar. Guests can pair their fishy feasts with cups of hot sake and icy Japanese beers on draft.