Sushi in Indianapolis

Select Local Merchants

Sushi on the Rocks pleases the palates, eyes, and ears of patrons with fresh Japanese fare, refreshing libations, and live jazz tunes. Owner John J. Lee crafts nearly 80 nigiri and maki options that range from sweet fresh fruit sushi to elaborate specialty rolls, such as the spicy tuna, tempura shrimp, and asparagus bundled into the Playboy roll. Entrees include grilled chicken drenched in teriyaki sauce, teriyaki steak or chicken options, and new specialty rolls such as the Mexican roll with shrimp tempura, and mixed crab, which is topped with spicy tuna, avocado, and mango. Thirst-quenching hot sake can warm chilled throats and the hearts of fish-loving misers, while more than 10 varieties of wines spare diners the arduous task of juicing their own raisins. Melodies swim through the elegant dining room Thursday and Saturday evenings, tickling eardrums with the sounds of jazz.

235 S Meridian St
Indianapolis,
IN
US

BaRa Sushi House keeps the focus on the fish. Its precisely, appealingly arranged sushi and appetizers lean heavily on seafood imported from Tokyo's famous Tsukiji fish market every week. BaRa's chefs greet each day with its very own special plate, constantly editing the menu in the hopes of finally crafting that perfect tiny replica of Michelangelo's David from yellowfin tuna. Sake is always flowing inside the snug, vintage house-turned-diner thanks to Marcus Pakiser, sake sommelier. Guests may dine on the outdoor patio when the weather permits, or host a party for up to 9 in the private tatami room.

11647 Fox Rd.
Indianapolis,
IN
US

Take a quick glance over iSushi Cafe's menu, and you may feel as though you've accidentally picked up the brochure for a local aquarium. Seafood of all kinds pack into tightly rolled maki and balls of rice, mixed with crisp vegetables. Pieces of fresh yellowtail, octopus, tuna, and shrimp find their way into a diverse slate of dishes. And house special rolls feature creative combinations, with spicy flavors and ingredients as unexpected but useful as the Internet was in the American Revolution.

820 E 116th St
Carmel,
IN
US

Successful cooking is largely a matter of knowing when to stick with tradition and when to innovate. At Taste of Sensu, tomato salsa adds a kiss of acidity to unorthodox lobster-tail taco. Crisp toast supports pulverized shrimp and ruby-red spicy tuna jam, time-tested sushi ingredients configured in an adventurous fashion. Chefs lace sushi rolls with attention-grabbing ingredients and textures; the Cabo Roll, for instance, combines shrimp tempura and tuna with seared beef, pickled jalapeño, and chipotle mayonnaise, and the spicy tuna roll gets its crunch from hearts of romaine lettuce. Toasting glasses in the dining room brim with sparkling sake, wines fermented on the West coast, and fruity cocktails like the air tanks of an amateur scuba diver.

110 W Main St
Carmel,
IN
US

Inside Miyako Sushi & Steakhouse, diners gather around the flames of 10 hibachi grills to watch an expert chef flip and sear chicken in teriyaki sauce, while other patrons sit in comfy black chairs in the cool blue glow of the sushi bar. Sleek modern decor surrounds guests as their teeth unpack skillfully rolled sushi and their eyes stare hungrily at the nervous fish inside the restaurant’s aquarium. Miyako’s hibachi and sushi chefs use only fresh ingredients as they craft each dish to diners’ specifications.

2511 Ritchie Ave.
Crescent Springs,
KY
US

At Ichiban Sushi Bar & Sammy's Asian Cuisine, the kitchen preaches inclusion. Chefs stir-fry plates of pad thai along with mongolian beef, and sushi experts arrange artful rolls of fresh fish behind a glimmering black bar. Collectively, this culinary ensemble crafts a menu of Chinese, Japanese, and Thai traditions served amid the warm light of suspended lanterns.

For dinner, patrons peruse everything from homestyle tofu to the Dreaming duck?a pan-fried duck breast served with basil sauce. House sauces bring signature flairs to other dishes as well, with the chef?s specialty sauce drizzled over the OE sushi roll?s spicy crab, green onions, roe, and lobster. Other sushi options threaten to overwhelm the indecisive with maki, nigiri, sashimi, and combinations between. Textures collide in the golden cheese roll's mix of shrimp tempura and cream cheese, whereas the volcano roll dresses a california roll with spicy crayfish instead of baking soda and vinegar. Sips of sake and imported Japanese beers wash down bites from any culinary tradition, leaving mouths ready for desserts of green-tea ice cream.

8265 US 31 S
Indianapolis,
IN
US