Wasabi Sushi Restaurant & Bar’s cooks skillfully roll fresh sushi, grill up hearty teriyaki steaks, and cook elaborate Japanese noodle dishes. The kitchen adorns plates with delicate pyramids of battered tempura shrimp, artfully arranged slices of tender beef tempura, and colorful avocado rolls engraved with curator’s notes. Familiar dishes, such as yaki soba and california rolls, share table space alongside more traditional Japanese treats of sea urchin, albacore, or oshinko-garnished eel.
Flames soar from the surface of griddles built into the middle of Ginza Sushi & Japanese Steakhouse's tables, as chefs drum out a steady rhythm against the heated metal surfaces with their knives. Beneath the flashy blade-work, delicious proteins – such as filet mignon, scallops, grouper, and chicken – soaked in Japanese style sauces divide into bite-sized cubes of flavor. Meanwhile, sushi chefs perform equally deft, if less often observed, tricks with their knives, dicing rolled conglomerations of rice, seaweed, and raw fish into even morsels. They prepare such treats at the super dragon roll, featuring snow crab and avocado topped with barbecued eel, or the cherry blossom roll, with tempura shellfish beneath a blanket of lobster salad. Mixologists wash the seameats down with concoctions of their own, brewed to order at the full bar.
Sushi Village takes a fresh and traditional approach to the authentic Asian cuisine it serves. Fresh slices of eel and red snapper adorn plates along with rolls of white tuna, crawfish, and sweet potato. Specialty rolls come stuffed with such unique ingredients pairings as chili sauce and spicy tuna, and snow crab with a kiwi and mango sauce, and entrees of fresh vegetables, meats, and seafood are tempura fried or hibachi grilled.
At Daiwa Sushi Bar & Japanese Cuisine, executive chef Ken transforms fresh ingredients into dishes that embody the traditional spirit of Japanese cuisine. Building upon a decade of schooling, chef Ken hand selects superior ingredients for his dishes, from top-end Japanese rice and fresh uni to ruby-red tuna steaks and jewel-encrusted salmon fillets. These ingredients contribute to hibachi dishes and sushi rolls—plated with zig-zags of sauce and curled herb sprigs—that emerge from the kitchen either piping hot or revenge cold. Inside the dining room, light fixtures shaped like flowers and walls with murals of cherry blossoms contribute to the tranquil ambiance.
Edamame soybeans ($3.95) and miso soup ($2.29) prep the palate for excursions upon Bonzai's menu of traditional and specialty sashimi and sushi rolls. A heavenly eel roll ($10.95) tightly ensnares thin slivers of eel, cream cheese, and avocado within a sticky rice corral, and the rock-‘n’-roll ($8.39) raucously announces itself with the crunch of shrimp tempura. Bonzai Sushi concocts a plethora of house rolls ($4.49 / each) alongside a spread of riceless options, such as the soy-wrap-bound Bonzai roll ($11.95). Bento meals ($6.95–$10.95) singularly satisfy appetites with the savory combination of house sushi rolls, sashimi, salad, soup, and a drink. Toddlers delight at a selection of diminutive edibles including a cheese quesadilla ($6.29) and snow crab minis ($6.29), which can be repurposed for small-scale reenactments of mythical crab-versus-UFO battles.