For the past 30 years, Makoto's has remained a reliable tableside performance grill and sushi bar that has satisfied patrons with Japanese seafood, steaks, and other savories served up by expert and entertaining chefs. The sushi bar artfully decorates plates and stomachs with offerings such as the spicy kani salad ($6.95), inari or smoked salmon nigiri ($3–$4.50), and rolls ranging from the spooky roll with calamari and asparagus ($7.95) to the exotically creative fuji apple roll with apple, goat cheese, samurai secrets, and spicy tuna ($11.95).
At Sogo Fusion, monkey rolls come arranged in tidy rows across a square plate, piled high with mounds of tempura seafood that lend the rolls the appearance of squat, tiny huts. The monkey roll is just one of dozens of artfully arranged platters. Chefs strive to match their creative presentations with equally inspired ingredients: tempura-battered seafood stars in many of the rolls, a crisp and savory batter complementing the bright flavors of mango and kiwi. In addition to sushi, they grill up Japanese hibachi entrees and simmer spicy Thai curries, which ensure that chopsticks stay too busy to assist with diners’ walrus impressions.
The sushi and hibachi chefs at Hana Japanese Restaurant—formerly known as Kubo's—create dishes that are as artistically impressive as the decor. Beneath the glow of star-shaped light fixtures and neon backlighting, plates hold statue-like entrees crafted out of fresh seafood and vegetables. An aquarium and a waterfall landscape enliven the sushi bar, which glistens with delicate layers of crab, yellowtail, and salmon. Overhead, you'll see a dark-blue panel emanating pinpricks of light that resemble stars in the night sky or the distant flashlights of villagers hunting down Godzilla.
At Kinkaku Japanese Steak House, the chefs show off their culinary chops by preparing sushi and hibachi in front of visitors’ eyes. At the sushi bar, they slice morsels of sashimi or roll aesthetically pleasing creations of rice and pieces of seafood that include spicy tuna, eel, and shrimp tempura. The maki rolls are held together by sheets of nori, deep-green seaweed paper tinged with salinity.
At teppanyaki tables, several diners sit around a wide flat grill and watch food transform before their eyes. In a clattering flurry of knives and spatulas, chefs prepare piles of chicken teriyaki, scallops, and steak before serving them with veggies, fried rice, and shrimp. Revelry swells as servers carry out trays of sake and imported Japanese beers and hide pamphlets about how many teddy bears get thrown into the ocean each year.