As the sun sets over Lake Minnetonka, the chefs at Sakana Sushi begin to sharpen their knives in advance of the evening?s dinner rush. With a cooler full of fresh fish at their disposal, it?s up to them to turn choice cuts of salmon or yellowtail tuna into artfully arranged orders of maki and sashimi. Their selection highlights the delicate nature of their ingredients, with 16 specialty rolls pairing these tender morsels with premium fillings including lobster, caviar, or Michael Jordan rookie cards. However, the chefs don?t stop at sushi; they embrace Thai recipes when spooning yellow-coconut curry into a stone bowl and honor Chinese flavors in sizzling plates of Sichuan kung-pao steak.
These cuisines' aromas all mingle in the dining room, where four-seat tables extend all the way from the front windows to the open sushi bar at the back. Although pendant lamps illuminate the sushi chefs, the rest of the space is lit by track lighting that remains firmly fixed to the abstract red, green, and blue fixtures that dot the ceiling.
Aji Japanese Restaurant has garnered praise from the local Hopkins Patch and Lakeshore Weekly News for its menu of colorful sushi rolls and hibachi-seared meats. Artful presentation underscores each concoction?rolls proudly bearing ruby-colored crowns of tobiko or sweet drizzles of eel sauce and hefty steaks and pan-seared seafood sizzling beneath bouquets of leafy garnishes. Imported Japanese beer and sake unite sushi with the flavors for which it was meant, much in the way milk complements cookies or peanut butter complements its secret soulmate, actual butter.
Inside the dining room, white dinnerware contrasts against rich wooden tables. Overhead, carved crimson lanterns dangle from the tin ceiling and golden bulbs illuminate delectable morsels and the gold-plated chopsticks of diners looking to impress their dates. During the warmer months, an outdoor patio mixes meals with fresh breezes.
Sushi of Tokyo may actually be located in Plymouth, but nobody is doubting where the restaurant finds its inspiration. Japanese chefs masterfully incorporate raw ingredients such as surf clam, smelt roe, and squid into their nigiri and sashimi. It doesn’t matter that their kitchen is conspicuously lacking in smoke and flames—not when their California rolls taste so good with crunchy cucumbers, imitation crab meat, and sides of salty Pacific Ocean water. Though much of the food is uncooked, the chefs supply ample heat with their spicy lobster salad and udon noodle soups brimming with chicken, veggies, or seafood.
Tokyo Sushi & Grill's expansive menu combines hot appetizers and entrees with cool and contemporary sushi rolls that please both traditional and daring palates. Those embarking on a new journey into raw fish can begin with simple slices of assorted sashimi ($18.95) or warm up to the idea with a cooked roll such as the toasted salmon skin with cucumber ($5.95). Tokyo?s specialty rolls balance sweetness and spice as deftly as a love letter written in hot sauce, and include the Happy Roll (spicy tuna, smoked eel, and banana tempura; $12.95) and the Fire Island (Alaska crabmeat and chili sauce; $13.95). Dinner entrees such as beef teriyaki ($15.95) and shrimp tempura ($16.95) are accompanied by soup, spring rolls, shumai, rice, salad, and a california roll.
At Sushi X, a talented team of chefs is split between two delicious specialties?sushi and hibachi. Each day, they perform a culinary spectacle for guests, transforming fresh seafood into maki and sashimi at the sushi bar or searing meats and veggies tableside at hibachi grills. Their gourmet repertoire also includes traditional Japanese entrees such as teriyaki, tempura, and noodle dishes.