The cooks at Shogun Japanese Steakhouse cultivate a menu rich with teriyaki entrees, hibachi-grilled seafood and steak, and dozens of unique sushi rolls, rounding out with pan-Asian dishes such as thai basil beef and general tso's chicken. Amid Japanese wall murals and artifacts, diners settle into seating at tables that feature hibachi grills, where chefs artfully prepare meals on the spot.
Chef Aron Li is picky about the fish that goes into his sushi, favoring the cuts of Scottish salmon and fresh tuna from local japanese markets. The skilled sushi chef folds lobster, Alaskan king crab, and caviar into a sweeping variety of both traditional and inventive rolls and tops them off with imaginative ingredients such as fresh mango and wasabi mayo. As Aron slices, chef Yu San captains the grills, where he sizzles up tender morsels of steak, chicken, and red snapper for the teriyaki and hibachi-style dinners lauded by reporters from Newsday. To craft his specialty black cod, the expert chef grills fresh cod and mixed vegetables in a savory miso sauce. Come lunchtime, he turns his attention to lighter dishes, adorning crispy mushroom salads in healthy dressing and tying hibachi steaks to helium balloons.
Guests perch at tabletops and in traditional Japanese booths in the sleek dining room and sip premium sake and fruity cocktails. Soft lights dangle from the ceiling, bathing the stone-tiled walls in a warm glow.
Ozumo's décor of polished-wood floors, railings, tables, and chairs preps guests for the fresh fish feast to come. The menu rolls out dishes such as the Dr. Kapoor roll, which combines spicy salmon, avocado, and tempura flakes ($9.95), and the Harvey roll, a handheld marriage of chicken tempura, cream cheese, and fried garlic ($12.95). For those who prefer raw lettuce to lovingly encircle their seafood, the tataki salad smothers seaweed salad, tuna, and salmon tataki in a spicy Ozumo sauce ($13.95). Using advanced cube-to-table technology, Ozumo also serves dinner bento boxes stuffed with delectable edibles, including a house salad, a California roll, marinated seaweed, shrimp dumplings, rice, fruits, and miso soup ($18.95–$26.95).