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.
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.
At Shogun Japanese Steak Seafood & Sushi, culinary artisans slice and serve fresh, satisfying rolls and morsels of seafood. As patrons pass the restaurant's welcoming Japanese water fountains, they work up appetites for 6–10 pieces of the crunchy shrimp roll, topped with a crown of crunchies and eel sauce ($6.50), or the Mexican roll ($10), which celebrates Mexico's rich sushi-making heritage with fried snapper and a spicy mayo sauce. In addition to slinging tightly wrapped cylinders, Shogun also delicately plates nigiri—two pieces per order—such as flying-fish roe ($3.50) or red clam ($5). As diners savor the magnificent mouthbursts of crabmeat-packed California rolls ($4.50) or flash-fried oyster tempura rolls ($7), they can watch sushi wranglers deftly prepare rolls before their very eyes or fix their gazes on the bar's TV for regular airings of sports or competitive napping tournaments.
Situated beneath an arrangement of glowing peach blossoms, couples clink glasses of house sake and white wine together, seated at dark tables that dot the low-lit dining room. At the sushi bar, chefs cut fresh fish into thin slices, draping them over clumps of sticky sushi rice and lining the interior of rolls alongside ingredients such as jalapeño, grilled eel, and spicy mayo. During lunch, diners can enjoy assembled bento boxes stocked with soup and salad, a trio of appetizers, and filet mignon.
The cooks at Pho Vietnam Restaurant freshly craft more than 90 authentic Vietnamese menu items complemented by bubble teas and other specialty drinks. Generously portioned specialty entrees, including the braised short ribs of the suong rang mang ($14.95), land on white tabletops flanked by sleek black booths and a colorful aquarium filled with more fish than an overindulgent grizzly. Sure-handed chefs craft stir-fries that include xao xa ot, a mixture of chicken and lemongrass ($11.95), and shrimp pad ka pao, which lets shrimp get cozy in a spicy basil sauce served with jasmine rice ($14.95). Soft red light emanates from tasseled globe fixtures, and palates become entranced by heaping bowls of pho, a soupy staple that combines rice noodles with the diner's choice of meat. The pho soup is diligently crafted over 10 hours, eschewing bullion in favor of all fresh ingredients, with options including eye of round steak, brisket, chicken, and crab ($6.95+). Mouth gears can stay lubricated for munchathons and congressional filibusters with 16 different flavors of bubble tea ($4) as well as time-honored Vietnamese beverages such as ca phe den nong (Vietnamese black coffee) ($4) and sinh to trai bo (avocado shakes) ($4).