The Boston Globe called Super Fusion “A Flash of the Unexpected” for a reason. While the menu doesn't overlook typical sushi choices, the chefs' real creativity shines through in such specialty rolls as dragon maki with sweet potato and eel or sake papaya maki with fried papaya and cream cheese. Among the more than 100 dishes, there is also a menu section devoted to entirely to salmon, which is crusted with king crab, grilled with black Tobiko, or wrapped in rice paper with fresh papaya, asparagus, and cucumber. To wash down the creative eats, the restaurant offers beer, wine, and sake, while those who abstain can opt for green tea or simply request that their soup be served with a straw.
Chefs at Sapporo Ramen know the key ingredient to a truly authentic bowl of broth: time. Pots of chicken and fresh vegetables boil over high heat for more than 10 hours to create the kitchen's signature house broth, which is served with plates of wave noodles, and topped with ingredients like spicy ground pork, bamboo shoots, bean sprouts, and scallions. Clearly the dedication is paying off: Boston Magazine_ named named Sapporo's spicy miso ramen one of the city’s best bowls in 2013, calling it "comfort food at its height". But while ramen may headline the menu and demand a more lavish dressing room than its fellow food items, it's not the only authentic taste at Sapporo. House-made fried rice dishes also have their place on the menu, along with ala carte favorites like ton katsu, shrimp in spicy chili sauce, or chicken sautéed in homemade teriyaki.
There's no flashy decor in Koi Restaurant's dining room. Instead, it's trimmed in neutral-colored walls and light wood accents. The unassuming setting does well not to distract from the main attraction in the room—the sushi. From the sushi bar, you can order inventive items such as the truffling tuna, which couples tuna and black flying fish roe with a decadent truffle butter. Spicy crab meat gives an extra zing to the torched salmon roll. The green monster maki, one of the inventive house special makis, melds distinctive flavors of green tea sauce and spicy mayo with fresh asparagus, cucumber, and . Chefs also craft traditional Asian entrees, including teriyaki, seafood tempura, and savory katsu pork.
It’s not uncommon for the dishes at Baan Thai to arrive with elegant garnishes such as roses carved into carrots or, even better, a bite-size dumpling tied to the plate. Even without the accessories, though, Baan Thai’s elaborate menu garners attention with a wide range of dishes, from sweet pineapple fried rice to spicy Thai curries poured over chicken, duck, or tofu. After guests munch on sushi, pad thai, or the plates themselves, servers appear bearing desserts of sticky rice with mango or crispy fried bananas.
Inside a warmly lit dining room marked on one side by a sprawling and sleek sushi bar, waiters float from table to table carrying colorful and artful platters from a menu of Japanese eats. Special rolls—including the lobster-and-crab-stuffed Godzilla roll and the cream-cheese-and-avocado-layered Dancing Eel roll—arrive from the sushi bar enrobed in a black-seaweed dress. Next door, hibachi chefs skillfully fry rice and noodles alongside lobster, steak, and salmon on horseshoe-shaped teppanyaki griddle tables, which can seat up to 20 guests. Meanwhile, Hana Saki's barkeeps pour a selection of imported and domestic libations, including white wine, sake, and a variety of beers.
The chefs at Sachi Japanese Steak House don't confine themselves to the kitchen. In fact, they take their skills—and a few tricks—directly to guests' tables, putting on shows as they prepare teppan-style Japanese dishes on a stoked grill. Not all of their food comes from here, though. The menu also includes traditional Japanese dishes that they prepare in the kitchen, such as oven-roasted duck with sugar snap peas and a jumbo roasted prawn slathered in mango and sweet salsa. Furthest from the grill is the sushi menu, which features dinner platters, sushi and sashimi à la carte, and a long list of specialty rolls.