Eat Well Sushi & Grill's chefs roll up authentic sushi and provision a well-stocked buffet with modern Japanese morsels. The expansive high-quality buffet allows diners unlimited access to grab everything from prime new york strip steak to lunchtime favorite korean short ribs. The smorgasbord also includes staples such as tempura-crusted softshell crab, yaki soba, fresh sushi, and fresh sashimi. The lunch buffet boasts goodies such as teriyaki chicken, tempura shrimp, and fried rice.
Alternatively, the menu showcases innovative and traditional sushi rolls such as the eight-piece philadelphia roll, in which smoked salmon and avocado embrace cream cheese, or the fruit roll, a m?lange of asian fruit and cream cheese crowned with sliced mango, kiwi, and strawberry. Imported Kirin beer or specialty martinis from the full-service bar unparch throats as patrons admire the restaurant's dark-wood interior and large booth-side aquariums, where fish gather around campfires to scare each other by reading passages from Moby-Dick.
From the elegant and elephant-arted confines of their new Southaven restaurant, Bangkok Alley’s Thara and Dottie Burana keep the fresh fish swimming into their lunch and dinner dishes, where they morph into schools of sushi and Thai concoctions both creative and traditional. Starters such as the shrimp hompa—which envelops its shrimp with golden-fried panko and sweet-and-sour sauce ($6)—irrigate parched mouth-deserts to create an inviting climate for the seafood keow han, a mélange of shrimp, scallops, and the fish of the day served in green curry with basil sauce ($20). Otherwise, silence the howls of were-stomachs with heartier fare such as a grilled strip steak and panang sauce served with grilled asparagus and squash ($20), or a panang curry underscored with a coconut base and garnished with chopped Kaffir lime leaf (up to $14 with choice of protein).
Spring Grill & Sushi Bar's adept sushi chefs and hibachi grillers fashion steaming buffet-style pots of Chinese and Japanese fare alongside classic American side dishes. Patrons fill plates with savory peaks of steamed or fried dumplings and marinated vegetables as forks compete in yodeling tournaments atop mountains of lo mein noodles and tempura shrimp. Tongs grab at colorful sushi platters arranged on beds of ice and verdant greens. While waiting at the buffet, diners can watch chefs hand-roll chilled fish into rice and seaweed or flick morsels onto the hibachi. Patrons can dine in or take noodles on their first carpool ride by filling carry-out containers with up to 4 pounds of food.
As co-founder of local-favorite Bluefin Sushi Lounge, Minh Nguyen is no stranger to the restaurant biz. Now as VP and executive sushi chef of Memphis' new Rain Premiere Bistro, Minh has rallied a fresh and innovative menu of sushi rolls, fresh-cut sashimi, and steaming Asian entrees. While waiting on a steak or chicken stir-fry to cool, diners can grab a cocktail from the full bar, or hasten cooling by dropping the plate into the restaurant's neon fish tank.
iSushi Asian Cuisine's chefs prepare a menu of Asian cuisine and inventive sushi rolls. Blue crab salad, deep-fried honey chicken, and shredded Mongolian beef are a few specialties; diners can also opt for crunchy shrimp tempura and apple sushi rolls or soft shell crab rolls seasoned with Old Bay.
A steady stream of servers constantly moves from the kitchen of Grand Pacific Buffet kitchen to the buffet serving station, where they replenish trays of sesame chicken, pepper steak, crispy egg rolls, and other Chinese cuisine classics. Diners can also load plates with assorted sushi rolls or, on certain occasions, unlimited helpings of succulent snow crab legs. Giant koi fish swim in an indoor pond, adding to the restaurant's Asian-inspired decor.