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.
A ring of rice encircles the Caviar roll's morsels of yellowtail tuna, smoked salmon, avocado, and cream cheese. The roll's exterior is just as complex, with its delicate crust of masago, tempura flakes, and eel sauce. Sushi chefs assemble hearty sushi rolls such as this at the spacious wooden sushi bar, which curves and twists its way from the front to the back of the dining room. Sushi is the focal point of both the dining room and the menu itself—chefs slice 80 different rolls, ranging from traditional crab and avocado to exotic flourishes such as squid and kiwi. To enhance their sushi selections, diners can consult the sake menu, or fold it into a paper plane and drink whatever beverage it lands on.
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.