The culinary sorcerers at Geisha Sushi Bistro conjure up the beautifully arranged dishes that adorn their menu of authentic Japanese cuisine. Warm up jaw muscles for sprain-free chomping with hot appetizers such as lightly salted edamame ($4.50), or pork or vegetable gyoza dumplings, pan fried and accompanied by a serving of ponzu sauce ($5). Midday munchers can unpack the bento boxes, featuring a plenitude of protein options from chicken teriyaki to salmon katsu, joined by soup or salad, steamed rice, and a trio of california roll pieces ($9.95). Practice your chopstick work or impressions of the BFG playing with telephone polls on the special sushi rolls such as the crispy G6 topped with baked crab and scallops ($13), or the Geisha Kiss, which seduces seafaring lips with an oceanographic dream team of tuna, salmon, yellowtail, and crabstick ($14).
Miyako's skilled chefs entertain patrons and their stomachs with a menu of hibachi, creative sushi, and traditional Japanese fare. With a fancy show of flames and fast hands, the chefs sizzle up 22 tasty hibachi dinners right before patrons' eyes, crafting meals such as the lobster tail and steak served with salad, soup, rice, a shrimp appetizer, vegetables, noodles, and ice cream ($28.95). Miyako also stocks more than 90 sushi options, including the fried fish roll ($9.95), the Lion King jumbo roll with snow crab, asparagus, avocado, tempura flakes, seaweed salad, and eel ($15.95), yellowtail sushi ($3.95 for 2 pieces), and an 18-piece sashimi dinner ($19.95). Guests can couple a small hot sake ($3) or a large Kirin Light ($6) with a beef teriyaki dinner ($15.95), then deal a final, crushing blow to hunger by speed eating a dessert of fried bananas ($3.50). Patrons who redeem their Groupon Sunday–Thursday accept a free appetizer, with four to choose from.
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.
Tiger Sushi patrons can watch chefs slice and chop an extensive menu of fresh rolls behind a polished-wood sushi bar. The specialty spice girl roll dresses snow crab and crunchy salmon tempura in slimming avocado mini-dresses before they step onto the culinary stage to harmonize with spicy mayo and eel-sauce backup singers ($10). Alternately, the rising sun roll disguises a California roll in a mask of salmon, a cape of baked spicy mayo, and wig of crispy noodles for a crunchy culinary masquerade ($11). Tiger Sushi chefs can also cook up a plate of piping hot shrimp tempura ($15) or juicy, teriyaki-slathered rib-eye steak ($15).
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.