The agile hands at Dragon Gate by Phoenix forge an array of pan-Asian classics, including ranks of meticulously rolled maki. Edamame project their delicate soy aromas, and diners tuck into such sushi rolls as the Maguro Dynasty roll, which cloaks a shrimp-tempura core in fresh tuna and caviar. Unagi, cucumber, and fresh salmon combine their palate-pleasing forces in the Tiffany roll, and the Volcano roll rolls onto taste buds with a flavorful magma of spicy baked crab, avocado, and cucumber. Chefs eschew convention like a finger-painting Leonardo da Vinci by baking california rolls and sheathing them in salmon to form the Lion King roll. Dark wooden furnishings reflect the dining room's intimate lighting, and Asian artwork adorns the walls near a teppanyaki and sushi bar for patrons eager to test Dragon Gate's culinary masterminds with knock-knock jokes.
Taking traditional culinary techniques and squeezing them through a filter of modern influences, Nagoya Steak and Sushi refines its menu of familiar Japanese cuisine. Manning tabletop hibachi grills, chefs entertain their hungry audiences by juggling utensils and causing the grills' surfaces to spout flames while they sear orders of chicken, steak, and lobster. Back in the kitchen, another team of chefs sets about topping crispy fillets of red snapper with lime-chili sauce and glazing tuna steaks with teriyaki-balsamic blends.
Striving to create more delicate–yet equally enticing–dishes, sushi chefs fill plates with meticulously sliced sashimi and carefully folded rolls. While the maki selection features a number of traditional sushi-house staples, it also includes the restaurant's own custom-designed creations. Featuring such premium ingredients as lobster tempura, filet mignon, and individually steamed rice grains, these signature rolls offer a fancy dining experience akin to picnicking atop a blimp.
Glowing wall sconces bring out the light mint hue of the dining room’s walls––a nod to the restaurant’s name, Midori, which means green in Japanese. While skilled chefs wrap spicy tuna and tobiko in fresh seaweed and rice, decorative boat platters of salmon and yellowtail sashimi sail across the sprawling sushi bar to waiting patrons. Though the Japanese restaurant specializes in seafood and handcrafted rolls, it’s only a part of the kitchen’s wheelhouse, which produces stir-fried yakisoba noodles and chicken drenched in rich teriyaki. Diners may also honor Midori’s name with a few scoops of green-tea ice cream, which gives an extra kick to the evening more easily than a third leg.
Kenobi provides a diverse menu of authentic Japanese cuisine in a beautiful dining environment. Myriad "tasting" portions of succulent dishes such as lobster gyoza dumplings ($8), made with lobster, shrimp, goat cheese, and unagi sauce, deliciously preface the entree chapters. Offerings such as the miso Chilean sea bass ($23) keep the edible pages turning. Artful creations such as the rib eye ($22) topped with grilled yakitori sauce, and served with wasabi mashed potatoes and spicy broccilini increase the anticipatory hunger thrill. Sushi dishes include combinations ($11–$17) or house specialty rolls such as the brandy ($9), made with shrimp tempura, smoked salmon, avocado, cream cheese, tempura crisp, unagi sauce, and toasted sesame. The Kobe beef ($13) is self-seared on a tableside hibachi, harkening back to the days when all food was prepared next to the dinner table and pillows were stuffed and sewn each night at the bedside.
A red horseshoe-shaped bar dominates the dining room at Roll On Sushi Diner, encouraging patrons to grab a stool and watch the chefs as they sculpt maki with inventive ingredients that are reminiscent of an American diner. The menu's Austin-inspired rolls deviate from Japanese traditions, featuring unconventional fillings such as beef brisket, chicken-fried steak, or candied walnuts inside a cylinder of rice and nori instead. As co-owner Chip Reed told Austin Monthly in 2011, "no one has ever told us, ‘you’re not supposed to do that’… so we have no limitations on what we can create." He and his cohort, Chad Reed, helm a staff of servers who place each roll on a color-coded plate that corresponds to its price. This allows diners and servers alike to quickly tally the final bill without hiring a CPA for the afternoon.