Though the culinary traditions of Korea and Japan are drastically different, they come together at Samurai Sushi. Around a bar that's raised on a wooden platform in the middle of an airy dining room, eclectic dangling lights in the shapes of triangles or half globes scatter light across dishes uniting disparate Asian fare. While watching the sushi chefs' deft hands and glittering sharp knives, diners nibble intricate maki with snow crab, shrimp, and tobiko, the Japanese name for sunset-hued flying-fish roe. Gazes then drift upward to the three flat-screen TVs showing popular programs and news anchors repeatedly attempting to pronounce headlines about Worcestershire sauce.
Beneath mounted pieces of art, steam pours from bowls of udon noodles and katsu—breaded and deep-fried chicken or pork. Korean influences shine in dishes of short ribs and bibimbap bowls, which traditionally combine a fried egg, roasted meats, and veggies.