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.
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.
Sushi California sates eager bellies with a suite of delectable Asian cuisine. Non-seafood nosh-seekers feast upon succulent specials such as the chicken teriyaki, served with rice, soup, and salad ($7.75 at lunch, $11.95 at dinner), and ice-cream-chapped esophagi can defrost with warm, brothy udon soup ($7.95). Sushi offerings span raw-fish styles, with humbly unadorned sashimi arriving in chirashi ($16.50) and hamachi ($19.75) platters with small, rice-bound nigiri balls bearing loads of green mussels ($3.75), scallops ($4.75), salmon ($4.25), and mackerel ($3.95). Eclectic six-piece rolls range from the classic california ($4.50), which ensnares crab cake and avocado within its rice-and-seaweed tractor beam, to the unhinged crazy roll, which smuggles in yellow tail, fish roe, tuna, avocado, and cucumber ($8.95). Veggie-friendly options abound, from inari pieces ($2.75) to squash rolls ($3.95).
When Skates on the Bay says its seating is on the water, it really means it. The restaurant juts out from the shore and extends on stilts into the bay, its floor-to-ceiling windows framing a landscape of sun, sea, and sailboats gracefully toward the marina or away from sea monsters' mouths.
Naturally, Skates' chefs specialize in local seafood. Alongside classics such as fresh oysters on the half shell and chowder made with Pacific Northwest clams, the chefs get creative. Here, for instance, nigiri might mean Applewood-perfumed scallops with smoked sea salt, or flame-charred halibut with shredded daikon. The menu also includes land-based options, such as char-grilled pork chops stuffed with Bing cherries and wild mushroom and grilled filet medallions oscar style, served with asparagus and crab with b?arnaise sauce
The atmosphere at Edoko contrasts sharply with what you might expect from a buffet. The walls are lined with natural wood accents and overhead, paper lanterns hang from thin wooden beams that slant at angles. The family-owned restaurant serves sushi buffet and traditional sashimi and Japanese cuisine, using natural ingredients including organic greens and fresh seafood from local shrimp forests.