Though Zhigang Wang mastered the art of sushi in Tokyo, he refined a second Japanese culinary art—hibachi—during an eight-year tenure at The Mirage in Las Vegas. Today, he showcases both cooking styles as head chef of Ohjah Japanese Steakhouse Rainbow.
Before they can assemble rolls from handpicked ingredients in Zhigang's kitchen, all Ohjah's sushi chefs must have at least six years of sushi-rolling experience. That training shines through on the menu's many specialties including the french kiss roll, a shrimp tempura, crab, and cucumber medley covered with mango-tomato salsa. They also cook elements that many chefs might usually keep raw, whether its deep-frying the casino roll's salmon and asparagus or baking the Japanese lasagna roll's crab and cream cheese.
Away from the sushi bar, Ohjah's hibachi chefs show off their culinary wizardry at the restaurant's teppanyaki tables. As flames shoot from the grills, chefs sear succulent cuts of everything from kobe beef to teriyaki-flavored scallop and halibut. More hot dishes emerge from Ohjah's kitchen, including "nachos" made from wonton chips smothered in avocado and spicy sautéed crab.
John Mull Meats lays the foundation for tantalizing home-cooked meals that burst with tender flavors of fresh chopped, sliced, and cased meats. Friendly staff members offer to slice, grind, and wrap any freshly cut selections of house-made bacon ($5.60–$5.89/lb.), rib eye steaks ($10.99/lb.), handmade sweet sausage ($3.89/lb.), and boneless squeaky dog toys. Grill-master butchers can advise customers on the ideal thickness and cooking to prepare perfectly flamed party wings ($10.99 for 5 lb.), beef patties ($3.49/lb.), and smoked turkey legs ($2.89/lb.). Schoolchildren can also use thin-sliced lunch meats ($2.49–$5.69/lb.) to barter for playground control.