The chefs at Ninja Sushi wield culinary skill like a sword, cutting a menu of sophisticated sushi and Japanese entrees preceded by starters such as edamame ($3.95), calamari ($6.95), and fire balls of spicy red tuna and crab ($9.95) for a more adventurous nibble. Rolled sushi offerings include the irresistible Bad Boy roll and its renegade posse of spicy tuna, cucumber, and chili sauce ($10.95). Paying homage to famous local cylinders, the Sacramento roll blends salmon, masago, and the restaurant's trademark sauce ($9.95), and the philly roll packs east coast flair with salmon, avocado, and cream cheese ($7.95). Evening guests fill up on traditional entrees such as chicken teriyaki ($13.95) and vegetable tempura ($10.95).
At Sizzling Wok, chefs wield fiery-hot woks chock-full of stir-fry dishes from a menu of Chinese specialties such as peking pork, chow mein, and kung pao chicken. Combination plates grant the power of choice to hunger-havers, helping them pack plates with their choice of two stir-fry entrees, chow mein, fried rice, and a crispy fried drumstick ($7.99). Sizzling Wok's cooks learn to juggle up to two quarts of tender chicken breasts, aromatic spices, and crisp vegetables, which they toss into piping-hot woks for dishes such as the peanut- and jalapeño-laced kung pao chicken ($5.99/pt.). Pan-fried pot stickers burst with a filling of tasty meat and vegetables ($3.99 for six) and, when paired with fried tempura shrimp ($4.99 for six), demolish international side-dish-specific cravings.
By the time Marco Ramos opened Casa Ramos in 1997, he had been working in the restaurant business for 15 years. While working at his cousin's restaurant in Seattle, Marco soaked up invaluable, hands-on lessons about how to run a business. He draws upon that experience at Casa Ramos, where he and his staff serve time-tested family recipes that date back to his years in Mexico City.
In the kitchen, cooks prepare specialties such as Molcajete—chicken and beef strips sautéed in a mildly spicy sauce—and Carnitas Uruapan—slow-roasted Uruapan-style pork in a Mexican sauce. The fajita salad—a Ramos family favorite that's carved into their family tree—combines fresh greens, mushrooms, sliced eggs, avocado, and steak or chicken.