Make no mistake: EDO executive chef Ryo Ozawa's cuisine is distinctly Japanese. Ozawa was trained in French and Italian cooking, a fact that's evident in his platings. The award-winning chef's western-influenced Japanese dishes helped him win the Gold Medal in the Individual Competition at the World Culinary Olympics in Erfurt, Germany in 2012.
Chef Ozawa's dishes include the steamed chawan-mushi, a Japanese egg custard soup, with lobster bisque and fresh lobster meat. Main courses include traditional but exquisitely prepared miso-marinated black cod or Kobe Beef Sliders. Delectable sushi choices range from their Nigiri Moriawase with Tiger Tuna or Black Dragon Roll with fresh water eel.
Though sushi rolls have seemingly infinite permutations, the chefs at Main Sushi remain undeterred in their quest to give customers something original. Enter the sushi pizza. Made up of a rice base and covered in a choice of raw salmon, tuna, or other toppings, its circular shape may be the only thing it has in common with its Italian namesake. But tradition has a place here too. The eatery's bento boxes come stocked with soup and California rolls alongside familiar favorites that include teriyaki beef, chicken, or salmon. When eating with a group, sashimi boats show off the kitchen's freshest catches of the day, each piled high with the likes of snapper and white tuna with a set of mini oars on the side.
First-time visitors to Raku Ramen & Izakaya might find it curious that the noodles are served in stone bowls. This is but one example of the restaurant's dedication to time-honored Asian traditions. Others include the faithful preparations of Japanese beef and katsu curry, the wide array of sushi and makimono rolls, and the exotic selection of grilled squid and pork belly. Raku is also home to an impressive number of sake bottles imported from Japan or wild-caught in the Pacific.
The artistic chefs at Sushi Kai skillfully cut sushi and use fresh fish, meats, and high-quality produce when creating dishes for their traditional Japanese menu. Celebrating Japan?s most popular import, the sushi chefs can roll choices from 25 maki options including barbecued eel and thinly carved yellowtail sashimi, or set off in-mouth fireworks with cone-shaped spicy-tuna hand rolls. Japanese curries introduce diners to a lesser-known Japanese specialty, greeting tongues with a choice of chicken, beef, pork, or fish. As diners share bites of sushi, they lounge in Sushi Kai's minimalist dining room and lecture its plants on proper photosynthesis technique.
Ichiban has been slinging its extensive menu of Japanese fare to local fishophiles since 1983, with fresh omega-3-powered fishfare delighting dinner-diners. Confuse country-centric culinary beliefs by starting with an order of the sushi pizza, a fried-rice crust topped with salmon ($7) or tuna ($9), or sink taste-talons into the sweet-potato tempura ($7), fried to a golden brown. Full-plated entrees at the eatery include teriyaki ($12–$24), marinated meats ($14+), and rice and noodle nests ($8–$13), with a sushi selection offering fresh glistening sashimi ($3+), as well as classic and contemporary rice-rolled treats. The lobster tobiko roll ($10) swaddles the meat of the mighty crustacean with avocado, fresh veggies, flying fish roe, and a mint mayonnaise to offer a decadent dip into unchartered culinary waters, while the Las Vegas roll ($13) hits the jackpot of Neptune-approved nourishment with its amalgamation of shrimp tempura, crab stick, avocado, cucumber, and cream cheese blanketed with fresh tuna and salmon.