Sun Cafe’s chefs handpick produce from pesticide-free gardens, and they ship in fresh fish and meat daily for their vast menu of Thai, Japanese, and Asian delicacies. The chefs tuck seafood into more than 20 traditional sushi rolls and 17 house-specialty rolls at the sushi bar, creating such rolls as the Sunset Boulevard—steamed lobster, crab, shrimp, and avocado topped with mango and caviar. They realize that many people are not enthusiastic about eating raw fish, so they include many cooked sushi options on the menu too.
They also simmer Thai curries and udon noodle bowls and plate Chinese classics such as general tso’s chicken. In addition to the familiar Pan-Asian dishes, the menu introduces more obscure offerings such as crispy-duck noodle soup, steamed cod, and deep-fried air.
The culinary artisans at Phuket Thai Restaurant sling a menu of Thai cuisine and sushi rolls as colorful as the eatery's yellow and red walls. Coconut milk–infused curries and noodle dishes share plate real estate with house specialties such as roasted duck curry and spicy catfish, as well as more than 25 sushi rolls packed with fresh seafood and vegetables. Steaming pans also sizzle gluten-free and vegetarian entrees, and chefs gladly accommodate requests for varying levels of spice and sentience. Asian artwork dots the walls throughout the dining room, lending to an overall vibe of soothing east-Asian calm.
Hibachi Express's chefs fry up popular Asian dishes using authentic Japanese cooking techniques. On piping-hot hibachi grills, they sauté scallops, pork chops, and crisp veggies while firing up noodles to create savory yaki-soba dishes or wigs for self-conscious shumai dumplings. They also whip up Japanese barbecue and lemon sauces to punch up the flavor of their crispy chicken and pork katsu and keep spoons gainfully employed in bowls of miso or hot-and-sour soup.
The hibachi chefs at Sakura Steakhouse don't just prepare mouthwatering cuts of filet mignon and lobster tail—they put on a performance while doing it. Flashes of fire join the flashes of fast-chopping knives, which might even flip morsels into the air for diners to catch in their mouths. The salivating audience enjoys front-row seats at C-shaped tables that embrace the restaurant's traditional hibachi grills, whose flat surfaces are ideal settings for warm naps. Over at the sushi bar, a sushi master takes the stage to craft specialty rolls with deep-fried salmon and cucumber or premium rolls such as the new orleans roll with spicy crawfish.
Sakura Steakhouse's decor supports the entertaining dining experience with traditional Japanese accents: a trio of curved samurai swords rests in a nook; a mural of kimono-clad women stretches above the sushi bar; and stalks of golden bamboo line the hallway that leads to the emergency exit, which leads to a mad scientist's underground lab. While soaking up the Eastern atmosphere, diners can sip imported and domestic beers, hot or cold sake, or Kikkoman plum wine.
Chef Yasushi Watanabe has sated sushi-seeking Chattanoogans since 1991 with a menu of authentic Japanese cuisine. Fresh fish is flown in daily from both coasts, serving as tasty dish adornments, offering fins of peace amongst rebel schools, and comparing regional submarine patois. Midday munchies are quenched with selections from the lunch menu, which include a lunch-box special consisting of fried dumplings, chicken teriyaki, rice, and a california or hot-crunchy roll ($8.95).
The chefs at Samurai's Cuisine don?t hide in the kitchen. Their cooking skills are on full display as they chop and set fire to chicken, steak, and seafood aplenty right at diner?s tables. The chefs cook food on a special hibachi grill, and they encourage guests to cheer as they flip pieces of shrimp high in the air and put a match to a tower crafted from onion rings. Across the eatery, a textured wave wall overlooks sushi chefs as they slices avocados, tuna, and jalape?os, tucking the combination into a maki roll topped with eel sauce and a dollop of spicy mayo. Meals are accented with martinis and thimbles of cognac. Alternatively, guests can have a server pluck a wine bottle from the floor-to-ceiling rack for the entire table to share.