With a steady rolling hand and a decade of experience, chef Wei of Fin Sushi commands an enticing, elegantly plated array of creative sushi rolls and classic Japanese entrees. Up from the depths comes the mighty Godzilla roll—a 10-piece titan of radioactively spicy salmon in dinosaur-green avocado and wasabi mayo ($19.95)—to challenges the Dragon roll to fiery combat, battling against eight slices of seaweed-wrapped tempura shrimp and mayonnaise ($15.95). Put your dining destiny in Wei's able hands with an order of Matsu sushi, 10 chef-selected and arranged pieces side kicked by one traditional roll ($24.95). Patrons can try a steaming plate of yakiniku in chicken ($17.95) or black Angus steak ($19.95), enlivened with tongue-twisting kimchi and spicy garlic sauce, or stick to the nigiri and sashimi menu to remain as raw as a professional wrestler.
Head chef Yukio Kamada had a multicultural culinary upbringing. He attended culinary school in his native Japan, but studied French and Italian cooking techniques. He uses these techniques to bring a touch of the unexpected to Wasabi Fusion Restaurant's Asian fusion cuisine.
For example, as chef Kamada explained to the Asian American Press, he might braise Japanese tuna in a French red wine or sing "Mambo Italiano" while folding fresh fish into sushi rolls. One of his specialties is hibachi-style cooking—searing meats, vegetables, and seafood on a central grill.
Described by Mpls.St.Paul Magazine's editors as "as close to an authentic Japanese sushi bar as we come in the Twin Cities," Fuji Ya is a destination for sushi and sake served in a "hypnotic atmosphere." At each of its two locations, chefs diligently slice freshly flown-in yellowtail and surf clam, all of which populate the extensive menu. Sidle up to the sushi bar to watch the assemblage of maki rolls and sushi platters, or gather in private zashiki rooms to dine on hot entrees of sesame-crusted tuna and roasted duck with citrus soy glaze.
moto-i gives diners an authentic Japanese culinary experience without requiring that they leave uptown Minneapolis. Unpasteurized draft sake is brewed inside the izakaya-influenced bar and restaurant; onsite production keeps this staple libation fresh and free of jet lag. Executive chef Omar forges Asian-fusion dishes that meld flavors such as whole fish served with handmade pickles and abura ramen peppered with smoked pork shoulder. Instead of airing football games and soccer matches, the restaurant’s TVs run live and pre-recorded sumo wrestling bouts simulcast from Japan, proving to diners that sports aren’t required by international law to include a ball.
Tiger Sushi’s skilled seaweed wranglers concoct an extensive selection of specialty sushi, sashimi, hand rolls, and rice and noodle dishes to sate seafaring taste buds. Start a dinner excursion on the right load-bearing limb with servings of Fire Pot soup—a spicy basil broth festooned with shitake mushrooms and a choice of chicken or shrimp ($3.50)—or a snow-crab salad, littered with avocado and masago ($5), while you peruse an aqueous menu of sushi, sashimi, and roll options. Master chefs roll up a belly-sating variety of specialty rolls, such as the sunrise roll, which fuels the sun's intricate system of levers and pulleys with shrimp tempura, cucumber, salmon, mango and masago ($15), and the sunset roll, a dusk-enhancing serving of spicy tuna with salmon, white fish, and seaweed salad ($15).
Hotel restaurants can sometimes blend together in a generic parade of pork chops and mashed potatoes. Rare Steak & Sushi, however, bursts out of the mold with its selection of grass-fed steaks and innovative sushi. Located on the second floor of the Grand Hotel, the eatery charmed Dara Moskowitz Grumdahl of Minnesota Monthly, who raved about its grass-fed steaks. To complement cuts of filet mignon and New York strip steaks, Chef Chano also rolls up 30 varieties of sushi. The creations range from the simple—such as freshwater-eel sashimi—to the complex, including a hawaiian roll packed with tuna, pineapple, and fried almonds or the vegetarian salad roll, which Grumdahl was “especially wild about.” A quick scan of the dining room reveals a diverse collection of clientele, as the eatery—open for breakfast, lunch, and dinner—appeals to locals, businesspeople, and hotel guests alike.