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.
From seafood tempura and beef teriyaki to hibachi-style dinners built around snapper, veggies, and lobster tail, the menu at Hana Steak Seafood & Sushi hits all the classic highlights of Japanese food. The menu centers around more than 50 rolls, ranging from traditional entries such as cucumber and california rolls to unorthodox selections like the Dancing Lobster, which tries to serve you. To complement the kitchen's Japanese flavors, Hana's bar stocks a generous selection of beer, wine, and sake.
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.
Tsubaki Hibachi Grill & Sushi's kitchen team sears, fries, and rolls traditional Japanese cuisine on hibachi griddles flanked by seated diners and cataloged on the menu. Sprung from hibachi grills into properly prepared mouths, shrimp ($22) and steak ($22) are scored on skill and landing by a judges' table of soup, house salad, and fried vegetables. Six slices of red snapper ($7)—one for each year it takes to crush a grape with a heavy thought—slink into ponzu sauce, and tofu, seaweed, and green onion soak in miso soup's ($3) soy-bean broth. Diners can also indulge palates' seafood predilections by imbibing the spicy tuna, crab, shrimp, cucumber, asparagus, and masago that unite as roommates in the Ricky roll ($10), an enfolded sheet of soy paper.
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.