A finalist for Best Sushi according to a 2012 City Voter poll, Osaka Sushi & Japanese Cuisine fills their menu with one-of-a-kind combinations. Their chefs roll out more than 50 types of maki, from basic unagi rolls to elaborate specialty rolls, such as the eponymous Osaka roll filled with spicy crab, fried shrimp, and avocado then topped with steamed shrimp and mozzarella, all served on a flaming dish. Nigiri and sashimi present fresh flavors without a protective wall of rice. The aloha roll trades savory flavors for sweets with a core of deep-fried ice cream hidden beneath strawberries and mangoes.
Head chefs Shawn and Henry Shin—who has been a chef since he was 19—curate Wasabiya Japanese Cuisine’s menu of traditional and contemporary Japanese food including more than 65 sushi rolls. Whether classically prepared, partially fried, or oven baked, each roll follows an inventive recipe. The New Orleans packs spicy crawfish and cucumber, and the Kentucky Derby unites spicy crab, shrimp, scallop, and cream sauce while 165,000 people watch you eat it. Wasabiya’s staff rounds out the menu with cooked entrees such steak sukiyaki and shrimp and vegetables battered in a light layer of tempura crunch.
A sake pub, Maido is a slang word commonly used in Osaka, Japan. The literal translation is “every time”, but it has evolved to be used as a common greeting between businessmen and now means something more like “I look forward to doing business with you again,” or “thank you for giving me all of your money.” However one deciphers the sentiment, the food at Maido Sake Bar speaks for itself. The expansive menu revolves around a large selection of maki and small plates intended for sharing. Bento boxes and udon noodle dishes round out the menu options and sate those in search of a warm dinner.
Skilled sushi chefs handcraft blossoms of pickled ginger and sashimi to pair with dollops of wasabi and delicate butterfly garnishes. Behind the glass cases at the sushi bar, they forge signature rolls such as the chef's favorite Lobster Paradise roll with mango, kiwi, and tempura lobster tail. Along with sushi, the chefs prepare pho, Vietnamese noodle dishes, and teriyaki chicken. For offsite dining, the restaurant offers carry-out, delivery, and catering services for business meetings, parties, and lunchtime stakeouts.
Taste of Asia's menu is filled with sushi, Chinese and Vietnamese dishes, and more. Start with chicken satay (five Thai-spiced chicken skewers, $4.59) before sating a seafaring sushi craving with a Kentucky roll (blue crab, salmon, and cream cheese topped with avocado, $8.99) or a spider roll (soft-shell crab, cucumber, and bell peppers topped with tobiko roe, $9.99). Pho beef soup—a Vietnamese delicacy—submerges white rice noodles in a clear beef broth, with carrots, sliced beef, and a side of fresh basil, lime, and bean sprouts swimming alongside ($6.99). Chinese entrees include shrimp lo mein, which is stir-fried with seasonal vegetables and bourbon sauce ($7.99). Pair solid sustenance with a bubble tea (16 oz. $3.99), a Taiwanese drink that combines fruity flavors such as mango, passion fruit, and lychee with chewy tapioca pearls to create a thrill that's tastier than a movie and less expensive than posting bail.
Ichiban Samurai’s owner has been slicing and flipping steak, chicken, and scallops on a hibachi grill for more than 30 years. He also trades a teppanyaki table for the sushi bar, where he stuffs such ingredients as smoked salmon, spicy crab, cream cheese, and jalapenos inside 74 special rolls with creative names including Choir of Angels and Mr.