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.
The Charcoal Room features top-grade cuts of meat, an extensive wine list, and fresh fish daily. The atmosphere is equal parts fine-dining class and low-key relaxation, like a news anchor whose desk is concealing a pair of sateen parachute pants. Peruse the menu to discover substantial steaks such as the pan-seared bone-in rib eye (22 oz., $32) and petite cuts such as the filet mignon (7 oz., $28). Classic salad styles such as the wedge ($7) or Caesar ($7) are perennially in good taste, complementing meat with the finest of chlorophyll. The boneless baby-back ribs ($10) and lobster mac 'n' cheese ($14) turn the traditionally difficult-to-eat into forkable fare. Since swords themselves always return from the grill too hot to eat, swordfish ($32) makes for a blade-inspired meal not forged by a sweaty blacksmith. Collect a cartel of iron-eaters who prefer their steak prepared on top of more steak and request a corner booth facing the door at The Charcoal Room.