Inside Fuji Japanese Steakhouse?s modern, lounge-like dining space, dimly lit by drop lighting, hibachi chefs flip shrimp and slabs of new york strip steak on the grill. Meanwhile, sushi chefs chop, blend, and roll ingredients into 65 varieties of colorful rolls, many oven baked, partially or fully tempura fried, or draped in spicy and sticky sauces. Bartenders pour international wines, beers, top-shelf spirits, and a wide range of sakes to complement each dish. As diners toast to a romantic dinner date with someone special or a successful business lunch with an entrepreneurial sock puppet, servers bustle between tables, ferrying traditional and contemporary Japanese dishes such as broiled mussels, spicy gyoza pot stickers, sukiyaki steaks, and deep-fried, katsu-style pork and chicken.
Succulent aromas and a symphony of sizzling meat emerge from Cast Iron Steak House's kitchen, where sirloin, rib eyes, and T-bone steaks sear inside of cast-iron skillets. For each of these steakhouse favorites, the staff personally ages, cuts, and rubs slabs of USDA beef in house. Though it's their specialty, the chefs expertise extends beyond just steaks and steak-related mythology.
At Kobe Japanese Steakhouse, patrons can enjoy entertaining teppanyaki-style dining in front of a limber habachi artist or opt for more intimate seating in the dining room. The teppanyaki experience invites bold guests to take seats at a square bar and watch Kobe's centrally located master chefs juggle flames, knives, vegetables, seafood, meats, and appetites as they whip up meals before diners' growling stomachs and flickering eyes. The Iron Plate Grill menu tantalizes tongues with fried oysters ($5.95), soft shell crab ($7.95), pan fried dumplings ($3.95), and more. If you choose to snuggle up in the dining room, temp your tonsils with filet mignon ($17.95), lobster and steak ($23.95), or beef teriyaki ($14.95). Sushi, noodles, fried rice, salads, and hot and cold appetizers round out the edible roster. Everything on the menu can be enjoyed with a premium Japanese sake or a Kobe sake cocktail, like the Sea Splash, made with blue curacao, triple sec, and pineapple juice ($5.50), ideal for easing lingering tidal stresses.
Named one of the Top 100 Places to Drink in the South by Imbibe, Bourbon’s Bistro fills glasses with more than 130 varieties of rare bourbons including Heaven Hill, Ancient Age, and Old Rip Van Winkle. In the restaurant, located within a 1877 building, diners feast upon bourbon-inspired meals seated at one of many cozy tables lining a brick wall decorated with pictures of the past and midnight blue curtains. The bone-in pork chop exudes the sweetness of bourbon with a topping trio of caramelized apples, country ham, and bourbon glaze, while the Maple-leaf Farms duck breast is paired with roasted fingerlings, caramelized brussels sprouts, bacon lardons, and aged balsamic.
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.
Chefs in tall blue toques command Mikato Steak and Sushi's ten tabletop grills, where they combine culinary derring-do with entertaining showmanship while frying rice with steak, seafood, and vegetables. The main kitchen bustles with activity, as well; chicken katsu joins other Japanese cuisine such as broiled eel and shrimp teriyaki, and sushi chefs slice sashimi and coil specialty rolls. In addition to sating hunger of all stripes, Mikato Steak and Sushi welcomes families with a children's menu and kids' birthday special, which includes ice cream, a Japanese rendition of happy birthday, and a senryu about the transitory nature of life.