Fresh, flavorful sushi is only half of the story at Japon Bistro. The other? Carefully paired pours from an artisan assortment of sake, stocked by owner and sake expert Clarence Wong, also known as Koji. His seasonal selections complement unique rolls, such as the spicy, jalapeno and-salmon-filled Southwest, or the New Age, featuring tuna, salmon, and albacore topped with a secret-recipe sauce. A selection of noodles and teriyaki entrees satisfy diners who prefer their raw food cooked. The drinks and dishes unite to create a dining experience that has won a recommendation from the Michelin Guide, and been named amongst the area's best by Citysearch.com and Pasadena Magazine.
White is the traditional color of an artist's canvas. At Zushi Restaurant, however, the canvases come in shades of aquamarine, cobalt, watermelon, and lemon yellow. It's onto this colorful collection of dinnerware that chefs plate sushi in startling shades and variations, with garnishes such as orchids, orange slices, and wasabi "leaves" completing each still life. The rolls themselves range from simple to elaborate. The standard list includes sushi with a single element, such as quail egg, scallops, or sweet shrimp. By nature a minimalist art form, Zushi's sashimi nevertheless demonstrates inventiveness with the lemon tako—alternating layers of octopus and lemon, accompanied by a blossom-shaped dish of sesame oil for dipping.
It's with the more complex rolls that Zushi's chefs really flex their creative muscles. The addition of heat to the preparation of baked and tempura maki adds contrasting textures and temperatures to the table. The deep-fried california roll sports a cloak of crispy batter. The warm outer layers of the baked barbecue beef roll mask the cool fresh tuna at its core. Heat is also prominent, twice, in the spicy barbecue pork, or once in the shrimp teppan yaki. House saki—served hot or cold—can extinguish or augment the fire in one's mouth, accordingly.
From the deep-fried popcorn lobster to the banana tempura dessert, A'Float Sushi's menu is a ripe with Japanese dishes prepared with creative flair. But sushi rolls are where the chefs really excel, from classic California or spicy tuna rolls, to green mussel rolls and rolls made with honey walnut shrimp tempura. Entrees, meanwhile, are a bit more traditional, featuring choices such as deep-fried pork tonkatsu served with salad, rice, and soup.
Keep calm and eat sushi! Sushi Nishi-ya is a must for those visiting Glendale. Here, you get what you pay for, so while some of the prices may come off as a little intimidating, the menu is simply amazing. You couldn’t get fresher seafood if you’d gone out on the boat yourself, and with gorgeous décor, dining at Sushi Nishi-ya is an outing not soon forgotten! Some of their delicious rolls include dungeness crab from Alaska, smoked and fresh salmon, and even yellowtail from Osaka. And, their sushi includes selections like toro, albacore, halibut, squid, octopus, eel, and even clam! Sushi Nishi-ya has a lot of variety, presented in a great way and it’s all in a beautiful, intimate space. Anyone that likes sushi should love this Glendale sushi bar!
Zono Sushi's fish-savvy chefs please palates with their diverse menu of sushi, bento boxes, and Japanese entrees. Layering finely sliced fish across tender rice and papery sheets of seaweed, chefs array their 33 signature sushi rolls on sleek modern stoneware. Lunchtime bento boxes boast teriyakied meats or sushi and sides of rice, salad, and miso soup, brought safely to tables under the protection of flavorful packing peanuts.
Since 1979, Teru Sushi has treated diners to a menu of fresh seafood prepared with traditional Japanese recipes and served amid elegant zen-like décor. Prep palates with a dish of steamy edamame before helping chopsticks to specialty rolls such as the Dragon Ball, which disguises a classic california roll in a costume of freshwater eel and avocado. The 911 sets taste buds ablaze by bundling shrimp tempura and avocado with spicy tuna, fanning the flames with even more spicy sauce that yields only to the placating coos of crispy flakes and sweet eel sauce. Rice-free morsels such as the albacore-wrapped Geisha Lips and the cucumber-bundled Twilight roll cater to special diets, while piping hot carafes of sake or a dessert of tempura-fried ice cream balance palates better than a perfectly seasoned triple beam.