Teriyaki Boy serves up health-friendly eats that integrate Japanese and Chinese influences without the use of oil or MSG. Their cooks grill or bake shrimp, tofu, Angus steak, or chicken before tossing them into teriyaki bowls or teriyaki wraps, which bring together the proteins with rice and vegetables. Tender filets of salmon and mahi mahi also make an appearance in bowls with rice or soba noodles. Morsels of Mongolian beef, sesame orange chicken, or sweet and sour pork broaden the flavor spectrum alongside sips of boba smoothies.
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.
Sushi has become wildly popular in cities across the U.S., but Osaka Summerlin was way ahead of the trend. Osaka natives Sam and Aiko Nakanishi founded its sister restaurant way back in 1969, and their daughter Joy expanded their tradition of ultrafresh seafood and sizzling Japanese entrees to Summerlin three decades later.
The menu spotlights exotic Japanese seafood, including live surf clams, abalone, and chickens that taught themselves to tread water. In addition, chefs craft traditional bento boxes and inventive sushi rolls, such as spicy crab with tempura jalape?os. But the real star of the show is the hibachi grill. Here, chefs entertain diners with spatula flips, fiery onion volcanoes, and other tricks of the trade as they sear meat, seafood, and veggies to a perfect char.
The grill's dancing flames might be the flashiest sight at Osaka Summerlin, but the decor does its best to compete. Red walls blush in the soft glow of square wall sconces, graphic art from local designers hangs on the walls, and bejeweled pendant lamps evoke overfed snowflakes.
With more than 45 years of history behind it, Osaka is run by a family who knows how to separate its business from the competitive Las Vegas restaurant scene. The formula requires award-winning chefs and and three distinct menus to appeal to as many sensibilities as possible. In addition to curry-kissed udon noodles and inventive makimono, Osaka's dishes also feature imported delicacies from Japan such as live surf clams, certified Kobe beef, and bonito.
And to mirror its menus' diversity, the staff has created three specific dining experiences to accommodate everything from peaceful, romantic dates to nights out with an energetic crew. A tatami room sets diners on traditional woven mats in a private setting surrounded by backlit Japanese screens. For live entertainment, there's watching the chefs' showy knife skills at work and even occasional music acts at the teppanyaki area and sushi bar.
Sushi Ko, located in a sprawling strip mall just off Craig Road in Las Vegas, takes sushi to a whole new level. A variety of custom-made rolls are on offer at this casual Japanese eatery, with fun names like Fire Starter and Godzilla. Customers can pick their favorite seat in the house, with traditional sushi bar space, a large teppanyaki area for people interested in a showy meal, and a slew of regular tabletops for more relaxed dining. Sushi Ko has been open for more than a decade, supplying northwest Vegas locals with quality fish that’s shipped in daily, plus an array of side dishes, sauces and other edibles made in-house. The décor is only a few steps above fast casual chain dining, but touches like a Japanese paper door and the occasional run of bamboo help to sell the place.