Within the geisha-adorned stained-glass doors at Sakura, chefs serve up a tasty array of Asian favorites and sushi specialties in an elegant atmosphere outfitted with mosaic murals, warm cherry accents, and traditional Japanese artwork. Sushi artisans delight diners by handcrafting classic and unique rolls behind a granite bar before comically slipping on tempura banana peels. The Pitch dubs the unexpected décor accents, such as stuffed pandas and a curtain of plastic crystals, as a “blend of the glamorous and the absurd,” also proclaiming that Sakura is “a good date restaurant” because of its mood lighting and romantic music.
Within Blue Yuu’s kitchen, chefs harmonize influences from Japanese, Chinese, Thai, and Korean cuisine. Sushi chefs wrap rice and fresh fish with sheets of nori as servers deliver sizzling iron plates of Szechuan-style seafood and black pepper beef. Hot stoneware cossets bibimbaps, which consist of vegetables, kimchi, egg, and hot sauce. Dulcet sauces coat Chinese dishes such as mango chicken and General Tso’s chicken, and provide contrast to fiery Thai curries.
Samurai Chef's chefs slice and dice a diverse menu of food right at the restaurant's smokeless hibachi tables. Customers seeking a detour from the hibachi highway can start their feast with the beef kabob ($4.95), pork dumplings ($4.25), or the fried soft shell crab ($6.95). Carnivorous meat lovers can explore the hibachi options including New York steak ($17.95), salmon ($16.95), and teriyaki duck ($16.95), or combinations such as the samurai seafood lovers dinner, featuring lobster accompanied by sousaphone-playing shrimp and saxophone-tooting scallops from the ocean's underwater jazz band ($29.95). Although your Groupon is only valid for the teppanyaki tables, those with images of raw fish recurring in their dreams can conquer their subconscious with Samurai Chef's plethora of maki, sashimi, and sushi.
A chef stands over a flaming tableside teppanyaki grill, twirling his cooking instruments in the air and catching them in each hand. As his audience whistles and cheers, he sears juicy morsels of filet mignon, chicken, and seafood alongside colorful slices of mixed vegetables. Chefs are equally busy behind the sushi counter, artfully arranging more than 100 different types of rolls with fresh tuna, spicy salmon, and crispy shrimp tempura. At the bar, expert mixologists shake premium liquors and juices into cocktails, garnishing them with duos of plump olives and curls of lemon rind. At nightfall as the moon filters in through the skylight windows, the contemporary dining room comes alive with glimmering televisions, lively music, and friends debating the existence of wood nymphs over drinks.
Tucked inside the lobby of the Overland Park Marriott Hotel, Nikko Japanese Steakhouse's chefs gracefully twirl their gleaming steel utensils and flip vegetables through the air while cooking filet mignon, teriyaki salmon, and scallops at each tabletop griddle. Traditional teppanyaki cooking is the foundation of the menu, which features seared morsels of steak and fresh seafood cooked before your very eyes instead of inside a magician's hat. Away from the sizzling action, the sleek sushi bar houses deft chefs slicing fresh sashimi and rolling ingredients into flavorful combinations, such as the spider roll's soft-shell crab, smelt roe, and avocado. Behind a second bar, the servers replace sushi with shakers of freshly squeezed fruit-juice cocktails and hot and cold pours of sake. Nikko Japanese Steakhouse also recently completed a renovation.
After moving to Kansas City from Tokyo in the early 90s, Saeko Tsunashima wanted to create a restaurant similar to her favorites in Japan. She combined her original recipes, many of which were inspired by her mother, and enlisted culinary expertise from bona fide sushi chefs to create the menu at Sushi Gin Japanese Cuisine & Sushi Bar. Along the way, she developed considerable sushi skills, and regularly unveils her flashy knifesmanship at the sushi bar. To keep the gustatory experience fresh, she consistently creates new menu items, many of which pay homage to cities or natural phenomena, such as the New Orleans roll, the tornado roll, or the That One Time it Rained Halibut roll.