The same master chef has captained the sushi bar at Sushi Kawa Sports Bar & Grill for more than a decade, folding fresh scallop, tuna, and salmon into a sweeping array of colorful specialty rolls. As he works, a team of kitchen chefs whips up tender teriyaki dishes, flavorful Japanese curries, and simmering udon-noodle soups. Diners await their meals out in the sleek bar area, sipping on specialty cocktails and sharing giant towers of draft beers beneath the glimmer of widescreen TVs. Twice a month, a live guitarist appears on the scene and fills the room with the melodies of classic-rock, jazz, and country tunes.
Sushiya Japanese Restaurant and Bar's culinary craftspeople concoct an extensive assortment of sushi rolls, hot and cold Japanese appetizers, noodle dishes, entrees, and salads. Inspired by Tokyo’s combined restaurant/sports clubs, Sushiya divides its interior between a dining room and an entertainment area with televisions broadcasting the latest sporting events, news programs, and goldfish beauty pageants. A full bar pairs cuisine with authentic Japanese sakes, exotic beers, and international wines hailing from locales such as Spain, Argentina, Chile, and California. Flanked by custom-designed fixtures, hardwood floors fashioned from exotic woods cradle rows of tables as lamps and candles conjure an intimate eating atmosphere.
Crafted from fresh ingredients such as bigeye tuna, albacore, and quail eggs, Shinkou Sushi's hand-rolled delicacies treat palates to hearty bites of authentic Japanese flavor. An extensive menu beckons diners to choose from sashimi supplied in half dozens, hand and cut maki rolls, and more than 10 sushi combos. After choosing their wrap or rice preferences, customers can build their own rolls from ingredients such as hamachi, imitation crab, and radish sprout, or sample more than 15 specials, including a las vegas roll dispensed directly from the restaurant’s slot machine. Visitors seeking nonraw alternatives can savor one of Shinkou Sushi's many appetizers, salads, and rice bowls, all of which can pair with bottles of sake. In addition to biweekly happy hours, Shinkou Sushi grants free delivery of both cuisine and drinks to patrons ordering $25 minimums within a designated 3-mile area.
Taking their cue from a metallic shark that adorns the sushi bar's back wall, diners ravenously devour a sea- and land-based selection of pan-Asian entrees. Boasting classical culinary training and more than 20 years of experience, chef and owner Jay Bai personally designs all of the menu's sushi rolls and word-search puzzles. Despite mixing all of his own sauces in-house, he elects to use them sparingly and highlights his fish's freshness instead, prompting the University of California, Riverside Highlander to write that "it was almost unbelievable at first to find that sushi this delicious had come to Riverside."Some sushi creations incorporate such flavorful touches as peppered salmon, baked scallops, or spicy mango sauce, but other pan-regional entrees provide more traditional tastes. Grilled steaks sport a glaze of teriyaki sauce, and deep-fried orange chicken combines tart and spicy flavors.
Bhan Baitong's menu boasts a few Chinese dishes, such as chow mein and fried wonton. But the restaurant mostly sticks with Thai classics: tom yum soup, spicy fried rice, red curry with chicken. Some come with fun names, including the crying tiger, a medley of greens with charbroiled beef and chili lime sauce. Ditto on the disco shrimp salad, whose succulent grilled shrimp are tossed with lemongrass and carrot rather than leftover glitter from KC and the Sunshine Band's last tour.
Seafood stands out among the culinary team's specialties, whether in the form of deep-fried trout coated with green-apple relish or fried rice tossed with scallop, crab claw, squid, and shrimp. Each artfully plated dish adds bursts of color to a cozy dining room of textured white walls, black furnishings, and green napkins.
Boasting an eclectic menu, Red Velvet serves flavorful Far East dishes in a casual, inviting atmosphere. Inaugurate an epicurean expedition with Thai-style chicken-satay skewers ($3.95 for two pieces) or jasmine sizzling-rice soup ($6.95). Fork wielders can point prongs toward the Chinese chopped chicken salad ($6.45) or duel with the spears of the asparagus shrimp ($10.95). Complete your taste trek with sweet banana xangos, a caramel-banana cheesecake that impersonates a spring roll, cloaks itself in cinnamon sugar, and stages a rendezvous with a scoop of vanilla ice cream. The menu also includes an expansive selection of organic loose-leaf teas imported from China ($2.95 per cup).