Housing three restaurants under one roof, The Flame invites guests to enjoy traditionally prepared Brazilian and Japanese dishes along with American bar-and-grill fare. With this Groupon, valid for either Brazilian barbecue or Japanese hibachi, guests can summon meat carvers toting rotisserie-roasted goods, such as slow-roasted pork loin or picanha-style top sirloin, to tables to shave fresh slivers onto naked plates for Brazilian churrascaria ($29.95). This all-you-can-eat feast comes with access to a hot, cold, and antipasto bar, so you can stock up on sides to complement meaty selections in a culinary harmony unseen since the California Raisins dominated the airwaves. Diners can also step into the hibachi grill to enjoy a multicourse Japanese meal with appetizers, soup, salad, vegetables, and the meats of your choice, such as baby lobster and filet mignon ($44) or salmon and teriyaki chicken ($26), prepared before your eyes.
Arashi Teppan Steak and Sushi's dining room boasts decor as warm and inviting as the fires that spring from its mid-table griddles, where chefs tend food before diners' eyes. They turn food preparation into a performance of showy knife-work and spouting flames, with a finale of delicious meals. While they prepare stir-fried meats, rice, and seafood for guests, sushi chefs turn similar ingredients into elegantly plated raw rolls, drizzled with intricate patterns of sauce as flavorful as they are colorful.
The delicate subtlety of Fuji Yama Sushi & Thai Cuisine's exotic selection of sushi rolls, nigiri, and sashimi serve as a cool yin to the yang of a hearty selection of flavorful Thai fare. Immerse tongues in a full-fledged savory saturnalia of entrees, such as the curry duck, whose crispy exterior and curry kimono flank veggies and jasmine rice ($18.95), or the whole red snapper topped in chili sauce, peppers, and onions ($24.95). The eatery's sushi menu houses more than 50 specialty rolls created by skilled uncooks, including the Sexy Man roll, a savory medley of tuna and avocado topped with tempura eel, roe, and sexy-man sauce ($12.95), and the massive King Kong roll, which contains more sea creatures than Poseidon's guest house ($16.95). All sushi comes with a choice of a seaweed-, rice-, or soy-paper exoskeleton, and the adventurous nigri selection showcases such options as quail egg ($1.25/two pieces) and conch ($4.75/two pieces).
Sport Sushi showcases seafood and rice in myriad combinations under the glow of six mounted flat-screen TVs that broadcast sports games. Spicy yellowtail hand rolls, stacks of nigiri, and salmon rolls fill the menu, which also boasts specialties including tiradito, a dish that pairs thinly sliced raw fish with spicy citric olive oil, and cabo tataki sashimi, seared tuna with spicy garlic and cilantro ponzu sauce. Parties can settle down at tables or perch themselves at the sushi bar where they can watch the chef’s agile hands through glass panels or simply stare lovingly at their own reflections.
A Japanese-owned-and-operated dining destination, Hyuga Sushi combines time-honored sushi techniques with the freshest seafood available to create both classic and creative Japanese fare. The sushi menu includes a full net of specialty rolls such as the Samurai ($9.50), a hunger-slaying combination of fresh crab, avocado, cucumber, and yamagobo topped with mackerel and ginger, or the Felix ($12.50), a fun-loving concoction of crab, avocado, and shrimp tempura, topped with smoked salmon and spicy mayo, kept in line by the more reclusive Oscar roll. A selection of skillfully sliced sushi-bar entrees ($12.95–$20.95) further sates unbaked yens, and the equally tempting lunch and dinner menus offer a variety of nonsushi dishes ($6.50–$14.50). Hyuga's intermingling of tradition and modernity is further exemplified in its décor, which marries traditional Japanese design with iconic American photographs, including a young Marlon Brando long before he developed his voracious appetite for tempura-battered furniture.
At Nori Sushi Bar and Grill, chefs fuse traditional methods with new-wave techniques to transform fresh seafood into more than 20 specialty rolls. These include rolls stuffed with shrimp tempura and Red Dagon with spicy tuna, cucumber avacado, topped with cajun tuna and habanero masago that looks just as good on a plate as it would beneath a Christmas tree. But Nori’s selection stretches beyond sushi to full entrees, such as the teriyaki steak topped with a house teriyaki sauce. Diners enjoy the dishes inside the restaurant, which is adorned with bamboo plants and cat statues, or outside on the patio, next to the sand-colored exterior and underneath crimson umbrellas.