Named one of the best sushi restaurants by the Arkansas Times in 2010, Mt. Fuji has been serving fresh sushi and authentic, healthy Japanese cuisine for the past 24 years. Its multifarious menu includes sushi, tempura, teriyaki dishes, noodles, and rice dishes. Dive teeth-first into a wave of flavor with an appetizer such as the green seaweed salad ($5.75). Rolled-up revelations include the Alligator Roll ($9.95), a tasty trio of shrimp, eel, and avocado that prompts diners to bite before being bitten. Wiley coyotes and demolition derbyists can light the fuse of flavor with the Dynamite Roll, bringing tuna and yellowtail together in fiery fraternity with a spicy sauce ($7.25). Traditional entrees are served with soup, salad, and rice and include such delightful delicacies as chicken teriyaki ($13.50) and shrimp tempura ($16.95) to satisfy those of the cooked-food persuasion.
Beginning with japanese culinary techniques and thai flavors, Sushi Cafe's chefs create innovative fusion cuisine with Eastern as well as Western touches. Traditional sushi rolls with spicy tuna or tempura lobster tail appear along with more imaginative options, which can feature seared new york strip steak, sweet-chili vinaigrette, or strawberry purée. Although the chefs fly in bigeye tuna from Hawaii and sockeye salmon from Alaska, they also supply flavors from farther across the Pacific. Sweet-potato fries accompany panko-crusted red snapper to create an inventive take on fish ‘n’ chips, and steamed mussels arrive in a creamy, sake-spiked broth.
Mimicking the eclecticism of the menu, the dining room features everything from bamboo stalks and a sumo-wrestler statuette on the sushi bar to pop-art portraits of Marilyn Monroe along its lemon-yellow walls. The decor also helps create a thoroughly modern ambiance with its track lighting, flat-screen televisions, and hovering tabletops.
Set in a romantically lit dining room decked out in eclectic art, Papa Sushi dishes up finger-licking sushi and hibachi lunches seven days a week. Guests can park their soul vessels at the sushi bar, overseen by owner Mr. Chan, and peruse an a-la-carte sushi menu with specialties such as the dragon roll, which holds tempura shrimp and crab in a winsome straitjacket of eel and avocado ($9), or the pink lady roll, which neatly packages an offering of spicy tuna in pink soy paper wrapping ($10). Or pull up a chair to a black-swathed table in the wood-paneled dining room, where the full menu flies in six types of fish from Hawaiian waters for a reunion in the sashimi lunch combo ($13). Free-range poultry and locally grown Black Angus beef unite in steamy flavor matrimony on a huge hibachi grill, topped by gleaming chrome vents and surrounded by misty-eyed glassware ($13). Though not included with today's Groupon, artful homemade desserts such as crème brulée and tempura ice cream make for a fine finishing flourish while you dine on the wide outdoor patio. Lunch hours are 11:00 a.m. - 2:30 p.m. and dinner is served 4:30 p.m. - 9:30 p.m.
Tokyo has more Michelin-starred restaurants than any other city in the world. It’s a difficult reputation to live up to, but Tokyo Japanese Restaurant attempts to uphold the traditions of this culinary heavyweight with its menu of authentic Japanese cuisine.
The three-course hibachi meal for two is perhaps the best display of the eatery’s extensive offerings with its shrimp appetizer, choice of soup or salad, and a triumvirate of sirloin steak, shrimp, and chicken. Tokyo Japanese Restaurant also boasts a large sushi and maki menu filled with common favorites, such as spicy salmon rolls, and more hard-to-come-by selections, such as quail egg and spicy crawfish.
At Samurai Japanese Steakhouse and Sushi Bar, the chefs set out to create a fully engaging dining experience for guests, relying on showmanship and knife skills in addition to interesting flavor combinations. Surrounded by rich earth tones and in front of patrons' very eyes, they man gas-heated hibachi grills and juggle platefuls of steak, seafood, and vegetables into flashes of fire. Across the room, the sushi chefs avoid open flames and high-wattage light bulbs entirely as they roll a number of traditional and contemporary maki, filling each one with delicate cuts of fish and piquant dabs of sauce. Amid the bustle of flashing knives, sputtering grill tops, and standing ovations, flat-screen TVs also keep guests entertained at the restaurant's fully stocked bar.
The chefs at Sekisui Sushi Bar & Steakhouse pick and choose influences from Japanese culinary culture. Teriyaki sauces, sweet plum, and emerald curlicues of seafood bedeck the dishes, which include sushi and hibachi-grilled meats. The earthiness of miso, traditionally made by fermenting soy, rice, or barley, drifts from bowls of soup along the sushi bar. At the hibachi grill tables, chattering blades flip scallops, lobster, filet mignon, and veggies inside a veil of steam. American influences are still present in wontons with buffalo sauce, burgers, and chopsticks modeled after Bruce Springsteen’s dainty fingers.