Nama Sushi is named for its wide-ranging list of handmade sushi, but the restaurant's chefs also craft steamy dinnertime feasts featuring nutritious buckwheat noodles, crispy tempura vegetables, and teriyaki specialties. The team whips up seafood-filled udon soups, grills barbecue short ribs, deep-fries pork cutlets, and tosses chicken in spicy sauce. For diversified meals, they pile Japanese goodies onto combination dinners served with mixed tempura, miso salad, and rice.
Although Hamachi Restaurant and Lounge?s culinary team masterfully crafts common sushi such as Alaska rolls and California hand rolls, they don?t limit themselves to tradition. The chefs orchestrate more than 10 original rolls, harmonizing lobster and seaweed salad in the Harajuku and arranging scallop and spicy mayo into the Romeo and Juliet. In addition to rolling delicacies, they compose artful plates of deep-fried prawns with tempura sauce, and beef and chicken lightly coated in a special teriyaki sauce. After meals, diners can groove to tunes spun by live DJs each Thursday through Saturday night.
In the Tao Restaurant kitchen, chefs labor over stoves during the three-day process of crafting housemade noodles and broth for their authentic Japanese ramen dishes. Iron grills sizzle with the meats and seafood of Japanese teppanyaki and teriyaki entrees, and sushi chefs slice up colorful maki rolls, adorning them with flourishes of cucumber flowers, slivers of radish, and intricately sculpted dollops of wasabi. Servers bear plates out into the dining room, where sunlight pours in through towering windows onto sleek tabletops. Nearby, pots of bamboo shake gently as though they were caught in a ge
Master chef Kaz Sasaki has spent more than 15 years behind a sushi bar. But his roots in the craft extend much deeper than that. Chef Sasaki learned his skills from his father, Master Yuzo Sasaki, a man who was required to spend the first three years of his sushi apprenticeship perfecting his rice-making techniques before he was allowed to even touch a piece of fish. Chef Kaz also learned that great sushi not only looks good, but also has the right consistency?it's not too hard to chew or too soft and falling apart like a magician performing without his smoke bombs.
At Taki Sushi, chef Kaz composes a menu that includes sashimi, nigiri, and nearly 20 different special rolls. He also crafts other Japanese favorites, including shabu-shabu hot pots, sukiyaki, and udon.
At Tokyo Shabu Sushi Restaurant, sushi masters slice up delicate sashimi and handrolled maki while chefs put flame to chicken katsu, teriyaki steak, and umami udon noodle soups. But the crew also takes their flavors a step beyond the offerings of many other Japanese restaurants. The menu has a knack of blending Japanese and western influences, as seen in teriyaki-style New York strip steak and a creamy cheesecake dessert made with earthy green tea. Potent sake cocktails and frosty Japanese beers go with just about any dish and help visitors work up the courage to perform their spoken-word versions of "Purple Rain" during weekend karaoke.
O Chamé’s lunch and dinner menus blend traditional Japanese flavors with California cuisine’s penchant for local produce, showcasing “everything that’s right about ‘fusion’ cuisine,” according to San Francisco Chronicle food critic Michael Bauer. Pass through O Chamé’s entryway, where bamboo stalks and other foliage snuggle up to amorous walls, before sitting down to sample one of more than 20 appetizers in a golden-hued dining area decorated with Eastern-themed scenes. Rafts of fried tofu drift in a sea of fish broth and fresh hijiki seaweed (lunch only), and chefs dress fashion-forward seared yellowtail sashimi in braised-leek and horseradish-sauce garments. For the main course, cooks fill big bowls with steaming broth and udon noodles, crafting eight varieties of the “bracing elixir” Bauer calls one of San Francisco’s finest. Patrons can slurp up such ingredients as grilled oysters or braised beef shoulder with spinach and takuan, a Japanese pickle. Desserts such as poached bosc pear with fresh blueberries cap off dinners with a dazzling mélange of fruits one wouldn’t wear for a night on the town, unlike banana hats or pumpkin daisy dukes.