Inari Sushi is the place to be. Japanese cuisine that is part of a healthy and light diet. Carefully prepared fresh fish and seafood are full of nutrients and the elegant way the food is served gives you a good reason to meet with a date, with friends, or for a business meeting.
At Hokkaido Sushi Hibachi Steak House and Lounge—named after Japan's second-largest and northernmost main island, Hokkaido—highly trained chefs entertain both family gatherings and intimate dates at the hibachi table and prepare fresh sushi with salmon, tuna, squid, scallop, sea bass, and other cuts of seafood. The in-ground fish tank that circles the entire bar illuminates platefuls of teppanyaki filet mignon and crispy shrimp tempura. Nearby in the LED-laden Vegas-inspired eatery, a team of sushi chefs rolls slices of tuna, yellowtail, salmon, and asparagus inside a sheet of seaweed in the signature Crazy maki roll. Additional maki ingredients include unagi, cream cheese, jalapenos, and tempura soft shell crab.
Wok 'n Fire—named Best Asian Restaurant by West Suburban Living—tantalizes taste buds with a menu bursting with flavors from Chinese, Japanese, Thai, and other Asian cuisines. In their specialties, chefs sear seafood, steak, and chicken with complex flavors in the wok. They craft sashimi and specialty maki rolls, as well as twirling together noodle dishes that range from japanese udon to thai curry noodles and the cantonese noodles used in ancient tugs of war between provinces. Ginger ale and flavored lemonades, both crafted in-house, hydrate throats between bites.
Decor varies across the Asian bistro's locations throughout the western suburbs, but all share dramatic lighting, sleek hardwood floors, and smooth wooden seating that all obey one gravitational constant. Sophisticated accents pervade each location, such as dangling lights that recall bells, sinuous golden dragons undulating across a wall, and partitions that mimic an abacus or twined branches.
Inside Dao Sushi, Thai, and Hibachi Restaurant, eyes drink up sumptuous interior design and ornately arranged sushi as taste buds sample Thai spices and meats seared on a hibachi. Patrons let their chopsticks breathe on the outdoor patio, sip specialty cocktails under boxy lanterns, or sit on floor cushions beneath lines of Japanese text on khaki-colored walls. Noodles and vegetable slivers trail from appetizers served in martini glasses, like the protein drinks James Bond downs before chasing down Goldfinger's private airplane on foot.
From behind their blonde wood bar, the sushi chefs set solemnly to work. Grasping rice in their well-seasoned hands, they blend the staple with ocean-caught fish, verdant seaweed, and a roster of international ingredients to produce morsels as delicate as a chrysanthemum blossom or as hearty as a stalwart oak. While these chefs embrace Japanese tastes and aesthetics, you don't have to have a passport to meet them; they ply their trade at Kyoto, where Asian flavors intersect with a decidedly American address.
Not to be outdone by the bar's signature sushi and sashimi, the chefs of Kyoto's kitchen turn in faithful reproductions of dishes generally associated with Tokyo, Beijing, or Korea's moon base. Shrimp and vegetables don a dusting of tempura flakes before a trip to the flash-fryer leaves them crisp and golden, and tender cuts of beef mingle with green onions amid spicy mongolian sauce. No matter the meal, glasses of sake or Japanese beers from brewers including Sapporo, Kirin, and Asahi help wash down bites or power toasts to the chef's good health.
Chefs at Aodake Sushi & Steak House dispatch sushi and hibachi-seared steaks beneath hanging lamps and glowing globes. Meat, vegetables, and seafood make for multicourse lunches, and a variety of kitchen entrees bolster the thronged dinner menu. At the bar, more than 20 vodkas alchemize into a variety of martinis or blocks of pure gold.
Zoku's sushi chefs roll more than 25 types of maki and rustle up warm bowls of pan-Asian cuisine. Crisp and flavorful components are found in all dishes, including Chinese appetizers, Thai noodles, and Japanese sashimi. Chefs serve up artful plates dripping with sauce, bursting with color, and hoping to be discovered and offered a food-modeling contract.