Combining showmanship with culinary skill, Shogun Japanese Steakhouse & Sushi Bar's teppanyaki chefs strive to entertain their audience while feeding them. Spatulas become a blur as the chefs shuffle servings of filet mignon, lobster, scallops, chicken, and shrimp across their grills, presenting platefuls of food to diners seated just feet away. Occasionally, they stop their dexterous displays and perform one of their other tricks, such as making a pillar of flame erupt toward the ceiling or making droplets of water disappear with a sizzle. At the sushi bar, chefs arrange platters with nigiri, sashimi, and more than 50 house rolls. Tempura-fried vegetables, edamame with garlic butter, and bottles of premium sake round out the menu's selection of traditional Japanese cuisine.
The flashy teppanyaki cooking takes place at the horseshoe-shaped tables surrounding the dining room's hibachi grills. Across the dining room, simple wooden tables are flanked by high-backed booths or banquettes. Cylindrical pendant lamps and sconces keep the space lit, illuminating colorful paintings along the cream-hued wall and leafy potted plants sitting nearby.
The chefs at Sushi House Orlando not only craft impressive maki rolls that have won the eatery claim to several ?best of? accolades, but also teach curious diners how to make their own at home during classes for all skill levels. Classic rolls present fillings of raw spicy tuna, unagi, and yellowtail, and more elaborate and playful bundles include the baked Graduation roll, which is a california roll wrapped in salmon and then topped with crab mix. The Happy Sumo roll reflects the same level of complexity, with two sauces draping over a tempura-fried roll of crab, tuna, and salmon.
The dining room maintains a lounge-like feel with crimson walls and light curtains, plus huge wall-mounted koi sculptures that arch over bartenders as they pour wines and sakes.
At Fujiyama Sushi, sushi chefs painstakingly craft specialty rolls while skilled teppanyaki cooks dazzle patrons, flipping and chopping meals before their eyes. The selection of sushi rolls ranges from basic California and sweet-potato rolls to the chef's specialty Irish roll—a combination of spicy salmon, cream cheese, and asparagus topped with slices of kiwi. For a hot meal, diners can roast their sushi rolls over Bic lighters or opt for dinner around a teppanyaki grill, where preternaturally coordinated cooks fling shrimp onto plates or directly into waiting mouths.
Modeled after admired urban cafés in the Far East, Bento Cafe whips up hulking portions of fresh, authentic, and multifarious pan-Asian fare in a casual, modern environment. The menu dons an array of reinforced steel options to protect against Richter-scale levels of tummy rumbles. The Bento Box ($7.95 for chicken or tofu, $8.75 for beef, $8.95 for shrimp) lets diners load up on piquant pleasures such as the fire-grilled teriyaki beef or zesty red- curry shrimp over mixed accouterments of white rice, noodles, ginger salad, and other side dishes. Pamper your belly by draping any of the entrées upon a bowl of just noodles ($7.50 for chicken or tofu, $8.25 for beef, $8.50 for shrimp) or rice ($7.25 for chicken or tofu, $7.95 for beef, $8.25 for shrimp). Mouths water for the water-bound treats found in Bento's fresh sushi, which you can buy by the box ($8.95) complete with your choice of two rolls and a California roll, for a total of twelve rolls.
Designed by golf architect Robert Cupp Jr., Hawk's Landing Golf Club blends Florida's natural beauty with a pristine course layout. Loosen up before your first power-drive on the club's practice range and putting greens. Then, expect to use every club in your bag as you navigate the 6,600-yard course, as well as both your irises as you gaze upon luminous azaleas, tropical vegetation, and Florida wildlife. In addition to the GPS-ready cart and balls included with this Groupon, golfers also receive complimentary access to the women's and men's locker rooms. Afterward, stop by the club's fully stocked golf shop to find equipment to transform quadruple bogeys into persistent, high-five-deserving birdies.
At Mikado Japanese Cuisine, art is not hung, but served horizontally. Expertly sliced fish nestles against lettuce leaves inside a miniature wooden boat, and sprigs of blooming flowers garnish snugly wrapped maki rolls. Clearly, the chefs behind the sushi bar put presentation on the same high pedestal as culinary finesse. Their emphasis on eye-catching edibles has helped to propel the restaurant's growth, transforming it from a single tiny sushi shop into three expanded establishments.
At each one, diners can peruse a menu of 31 specialty rolls, including the Hot Mama—a compilation of smoked salmon, avocado, crab, bay scallops, tempura crunch, and cinnamon-honey sauce. Fresh fish also arrives as nigiri, sashimi, and sushi, creating oceanic complements to grilled hibachi steaks at the Lake Mary location. Tempura shrimp and fried vegetables accompany toasty bowls of udon and soba soups, and appetizers range from skewered barbecue chicken to baby octopus, which only differs from adult octopus in that it never learned to count its tentacles.