Part soul-food joint, part sushi bar, and part karaoke venue, Oasis Sushi and Soul resists easy definitions. The restaurant’s extensive catalog of karaoke hits reflects an eclectic menu where Southern barbecue sandwiches rub shoulders with Japanese sushi and sashimi. Drawing from diverse inspirations, the chefs cultivate a harmony between far-flung cuisines that can even result in elaborate fusion creations such as the Kentucky roll, which ties together four types of fish with freshly mowed blades of bluegrass. Equipped to host karaoke nights, the restaurant’s newly renovated private rooms regularly play host to group events.
Head chefs Shawn and Henry Shin—who has been a chef since he was 19—curate Wasabiya Japanese Cuisine’s menu of traditional and contemporary Japanese food including more than 65 sushi rolls. Whether classically prepared, partially fried, or oven baked, each roll follows an inventive recipe. The New Orleans packs spicy crawfish and cucumber, and the Kentucky Derby unites spicy crab, shrimp, scallop, and cream sauce while 165,000 people watch you eat it. Wasabiya’s staff rounds out the menu with cooked entrees such steak sukiyaki and shrimp and vegetables battered in a light layer of tempura crunch.
As the name Tea N’ Bowl might suggest, the chefs specialize in two things: bubble teas and rice bowls brimming with vegetables, chicken, and beef. Along with topping bowls of white and brown rice with orange chicken or shrimp tempura, the cooks also craft teriyaki wraps, stir-fried noodle entrees, and crab rangoon appetizers as Tea N' Bowl is currently in the running for "The News Record: Best of UC" for Best Ethnic Cuisine. From the bubble tea side of the menu, the staff members customize signature drinks with or without milk available hot, cold, slushy, or not on fire. They fill each cup with tapioca pearls for a burst of texture and flavor the drinks with coconut, lychee, taro, and coffee.
Yamamoto Japanese Grill & Sushi’s chefs awe diners with their rapid sushi rolling at an oak sushi bar, their mastery of the open flames of hibachi grills, and their ability to fold napkins of any size into handy knapsacks. Maki specials and nigiri sate diners’ sushi cravings, while yaki soba, tempura, and udon dinners satisfy guests searching for unrolled dinners.
Shiny golden spheres congregate by a cozy fireplace inside Arata Sushi's dining room. Though they're attached to the wall, they seem to drift across space like tiny suns or undersea bubbles. Perhaps they're an homage to the fish that comprise the restaurant's colorful sushi lineup, which the Courier-Journal has dubbed "highly imaginative." In the kitchen, chefs whorl fresh seafood with rice and veggies to form more than 45 types of maki. Several rolls, such as the Cardinal, showcase fruits such as kiwis and strawberries alongside savory ingredients such as fried shrimp and cream cheese. At the bar, diners can sip wine and sake while watching the chefs slice bright-orange salmon and tuna as red as a comet wearing a clown nose.
With iridescent miniature golf courses in malls throughout North America, Glowgolf adds elements of phosphorescent fun to shopping sessions. Courses contain sights such as light-defying blush corals, incandescent animals, and lush foliage reminiscent of the glowing trees on Neptune. Each pass is good for three 18-hole games, giving golfers ample opportunity to get familiar with each hole's obstacles. Equipment is available on the spot, so players won't have to carry around personal clubs or seek out a bioluminescent caddie.
A ring of rice encircles the Caviar roll's morsels of yellowtail tuna, smoked salmon, avocado, and cream cheese. The roll's exterior is just as complex, with its delicate crust of masago, tempura flakes, and eel sauce. Sushi chefs assemble hearty sushi rolls such as this at the spacious wooden sushi bar, which curves and twists its way from the front to the back of the dining room. Sushi is the focal point of both the dining room and the menu itself—chefs slice 80 different rolls, ranging from traditional crab and avocado to exotic flourishes such as squid and kiwi. To enhance their sushi selections, diners can consult the sake menu, or fold it into a paper plane and drink whatever beverage it lands on.