From afar, the inside of Hon machi Sushi & Cocktail could look like a thriving marina, as salmon, eel, and tuna from around the world board wooden boats that dock at tables framed with lush plants and paper lanterns. Seasoned sushi chefs outfit each these passengers with a layer of seaweed or rice before granting eight of them passage on the Hon machi boat along with three types of sashimi and a rainbow roll. In their wake, hot Japanese entrees such as chicken yakisoba and pork katsu emanate savory scents from Teppanyaki tables. In addition to captaining sushi boats, the staff gives specific driving directions to sushi and noodles, which show up at homes, parties, and corporate events.
Sushi chef Pancho doesn’t hide behind the walls of a kitchen. Dressed in a brightly colored happi coat emblazoned with tropical fish, Pancho can often be seen distributing hot towels and cracking jokes while he crafts sushi rolls filled with spicy crabmeat, masago, or yellowtail in front of diners at his sushi bar. Of course, chefs still create hot specialties in the kitchen—entrées such as teriyaki salmon, vegetable tempura, and breaded pork tonkatsu add a dose of heat like an eager dragon in his first day as an AC repairman. The eatery cuts down on diners' bills with daily specials, including a half-price sushi happy hour and all-you-can-eat sushi for around $20.
Sushi Eye in Motion, which the Phoenix New Times crowned with the title of Best Sushi in 2006, tempts customers with traditional Japanese fare and freshly made sushi. Head chef Richard Cho has created a maki menu that travels down the sushi bar's conveyor belt, where customers can pick their selections or test their Hot Wheels' horsepower. For an appetizer, try the agedashi tofu, which chefs batter and fry with a mild, sweet sauce ($3), or the tender fried octopus of the tako karaage ($7).
Sushi Eye’s head chef Richard Cho playfully invents tangles of traditional and unorthodox sushi ingredients that earned the restaurant the Best Sushi title in 2006 and Best Maki award in 2007 from the Phoenix New Times. “Cho's a real maestro of maki and is always adding new ones to his menu, so repeat visits are obligatory,” the writer reported, going on to laud items such as the ASU roll, a bundle of shrimp tempura, spicy tuna, and macadamia nuts. Many of the rolls can be seen topped with Sushi Eye's signature garnish of macadamia nuts and tobiko or drizzled with unagi sauce. Away from the sushi bar, flames lap hungrily at short ribs marinated in a mild sweet sauce, and broiled unagi donburi combines eel with veggies, eggs, and rice.
Sage-green walls and expanses of sleek, dark wood surround diners as they busy their hands with chopsticks, thick morsels of sashimi, or reenactments of famous pickle-jar openings. Playful zephyrs slip through the bar, which bridges the dining room and the covered outdoor patio. Ice jingles in an array of cocktails beneath flat-screen televisions, and heat lamps and fairy lights radiate warmth and luminescence over clusters of cushioned benches. Their wine list features more than 60 bottles along with dozens of craft beers to choose from.
Today's Groupon gets you $10 worth of authentic quick-service Japanese cuisine at Blue Fin, a family-operated restaurant near downtown Phoenix, for $5.“Can’t say I recognize the blonde,” Finn mumbled coolly, “although I wouldn’t mind an introduction.”
Bamboo Grille’s culinary craftspeople grill, steam, and sizzle signature entrees that are found on a mouthwatering menu, which showcases authentic dishes from Japan, China, Vietnam, and Korea. Ravenous patrons can coronate a meal with an appetizer, such as edamame ($4) or chicken lettuce wraps with green beans, carrots, and shiitake mushrooms ($9). Discover edible treasure troves such as the flaming pepper steak drizzled in flaming cognac sauce ($17), or the lightly battered walnut shrimp, which utilizes a creamy white sauce and honey-glazed walnuts to enliven incisors with a sense of elation they haven’t felt since they were spared by the tooth fairy ($13). Treat taste buds to an underwater delight with the teriyaki salmon ($15), or revel in the various choices of sushi, such as the spicy crab and yellowtail-packed Rodeo roll ($10.50) or the soft-shell crab tempura roll ($10).