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.
Kakkoii translates to ?cool and attractive,? fitting adjectives for the eatery?s insides. A modern, dark-wooden-paneled ceiling overlooks sleek banquettes and frames bamboo prints. Illuminated plant holders shine orange around potted foliage, and the sushi bar is highlighted with a vibrant koi painting. The design aesthetic complements a contemporary menu of Japanese entrees and designer sushi rolls stuffed with spicy scallops, shrimp tempura, eel sauce, and avocado.
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.
Yoga may be useful for building strength and flexibility, but Mia Oramous especially values its ability to help people discover the inner strength and focus that they need to overcome various life obstacles. She herself used it to lose the 50 pounds she gained after moving to New Orleans and participating in a "live to eat" lifestyle.
She founded Transform NOLA as a way to share her passion with the community, offering Vinyasa-style classes that use mindful breathing exercises as transitions between the gracefully flowing asana sequences. Her studio also helps clients better their lives through TRX suspension training classes, which strengthen clients' cores so they can finally make Sunday school teachers proud with their straight postures.
Ginger Lime's owner named the sushi restaurant after two of the most colorful ingredients to be found on any plate in the restaurant. That flair for color extends to the decor, which blends the warm, natural tones of wood and leather with soft, purple lights that shine down across the multihued tiles of the sushi bar. Chefs create specialty rolls such as the Rainbow Naruto with equal artistry, layering tuna, salmon, whitefish, and crab?the entire visible spectrum of seafood?inside a cucumber wrap.
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.