The color blue permeates Maguro’s modern dining room, emanating from the glowing turquoise panels affixed to the sides of the tables and counters, the sky-colored accent lights on the liquor-stocked shelves, and the indigo overhead lights illuminating sleek wooden tabletops and hibachi grills. Here, cooks sizzle up Japanese entrees of meats and fresh fish attractively garnished with sauces and flower-cut veggies. Sushi chefs, meanwhile, coil up a slew of authentic rolls.
The skilled chefs at Sans Sushi furnish empty stomach space with a menu of sushi ottomans, nori-upholstered nautili, and artfully arranged Thai noodle dishes. Activate dormant taste buds with the brawny flavors of the sweet papaya salad, tossed with chilis, sugar, lime juice, and tomatoes ($5.95). Diners can train their forks to retrieve thick noodles in the chicken lad na ($7.95) or indulge their gustatory glands in the Captiva Island makimono roll––boasting conch, green onion, cucumber, and a fiery sauce that's as hot as a model wearing solar panels. Between 11 a.m. and 2:30 p.m., midday munchers can grab lunchtime vittles that include all-you-can-eat sushi ($13.95), where fish-feasters can nosh on a bottomless supply of avocado-stuffed california rolls and Las Vegas rolls filled with crab, spicy mayo, and serenades by Donny and Marie Osmond.
Beneath the colorful toques on their heads, hibachi chefs flip and sauté meat and vegetables on their tabletop grills, smiling as they conjure the occasional bursts of flame during lively cooking routines. That’s just one scene at SooWoo Japanese Steakhouse—across the restaurant, sushi chefs slice ribbons of fish and vegetables and roll them into California and spicy tuna rolls. Basketball fans can celebrate the city’s 2012 NBA championship with the specialty Miami Heat roll, which includes slices of shrimp tempura, crab, and cream cheese. SooWoo also whips up Korean dishes, such as bulgogi and pork belly.
If they're lucky, diners at Weston Sushi & Grill might see the restaurant's massive sushi boat, a handsome wooden vessel showcasing a dazzling array of ornate sushi rolls and colorful pieces of sashimi. The masterminds behind this splendid spread of seafood are the restaurant's sushi chefs, who extend their expertise towards dozens of traditional and imaginative rolls. While the sushi bar churns out fresh-fish creations, the kitchen sizzles up Japanese and Chinese specialties ranging from teriyaki ribs and scallops to bubbling pots of udon soup. There are stir-fried Chinese noodles and fiery Szechuan specialties—including spicy chicken and sizzling steak—as well as ice-cream desserts flavored like red bean, vanilla, and green tea.
Lauded by the Sun Sentinel for its “expert sushi with eye candy presentations” and its “nice medley of cuisines,” Red Ginger Asian Bistro presents several star Asian cuisines. Chinese classics such as egg drop soup, moo goo gai pan, and moo shu pork mingle on a menu with Thai fare including red-curry shrimp and thai beef salad. The staff also prepares Japanese-inspired food, curating selections from the sushi bar such as unagi sashimi, shrimp-tempura rolls, and Sexy tuna rolls packed with white tuna, cucumber, asparagus, and the power to make people stare at them with mouths agape. Even drinks from the bar run the geographic gamut, from hot and cold sake to lychee martinis and Asian, European, and North American beers.
Sushi N Thai, which is open daily, brims with staff ready to adorn tables with steaming dishes of crispy, sauce-slathered thai duck ($17) or other classic Thai or Japanese dishes from its extensive dinner menu. The Beauty and the Beast roll ($10) sets tuna and eel, the star-crossed lovers of the marine world, in an ensemble of scallions, avocado, asparagus, and masago. Drunken noodles ($12) sway eaters into the slippery embrace of mixed vegetables, basil, and rice noodles sautéed with egg, and the kake udon ($10) dunks broccoli and black mushrooms in a hot bath of japanese wheat noodles. Thai curries ($13–$17), like traffic lights in heaven, can be summoned in red, green, or yellow varieties at the customer's whim.