Kumeo Komazaki, known to friends as "Koma", relocated to New York City from Japan 30 years ago, bringing with him the culinary skills he learned as a chef for Japan's Imperial Palace Hotel. While working as a chef in New York, Komazaki happened to read the address on a box of beef shipped from Wichita, then seized the opportunity to establish his own restaurant there. At the Wichita location and its sister restaurants in St. Louis and Omaha, chefs entertain diners as they prepare steaks, seafood, and chicken at teppanyaki tables, flipping sizzling victuals through the air and searing meat to perfection. Sushi chefs roll and slice fresh seafood into bite-size pieces, which can be brought to mouths with chopsticks or hunger-induced telekinesis.
Matsu Sushi serves delicate meals of ocean-fresh sushi, formed from a colorful selection of fresh salmon, snapper, tobiko, jalapeño, and avocado. Their extensive menu presents countless opportunities for tasty combinations of nigiri and maki along with riveting material to read as chefs carve up morsels of tuna and sea urchin. Sides such as a zesty carrot-ginger salad or spicy shiitake-mushroom sushi help keep table spreads symmetrical.
Some 1,500 miles separate China and Vietnam. But on True Asia’s menu, all it takes is a turn of the page to get from one place to the other. Egg rolls, spring rolls, and pan-fried noodles populate the Vietnamese section of the menu, as does the bun bo hue, a spicy lemon grass soup served with thinly-sliced beef. The Chinese section offers an even more diverse assortment of spicy dishes. In fact, one-third of the entrées pack a fiery punch. Among them is the hot garlic shrimp, a dish that lets diners soak up hot garlic sauce with various veggies before taking the remaining sauce home to fill up their water pistols.
Emulating the success of the Tokyo-based Burger America Yeah Man eatery, the owners of Sushi Japan Yakiniku Boy set up shop in Omaha to sling tasty rolled fishies and other culinary delights. Patrons can experience the flavor-retaining qualities of rice and its explosive taste properties when paired with a deliciously charged mixture of wasabi, ginger, soy sauce, and sake without the need of protective goggles or lead vests. Try a tasty specialty roll, which includes flavorful options such as the Captain Crunch Roll with shrimp tempura, crab, cucumber, and tempura crunches ($10.75), or the Caterpillar Roll with freshwater eel, cucumber, avocado, and sweet sauce ($11.95). Or opt for a dinner entree such as tonkatsu, fried pork tenderloin breaded in panko ($13.95), or a lunch of sansai udon, buckwheat noodles in hot broth with assorted mountain vegetables ($8.50). The drinks menu offers several cocktail, beer, wine, and sake options, though chicken-farm moonshine is currently unavailable.
The chefs at Fuji Sushi & Grill cook up dozens of sushi options along with other Japanese favorites such as tempura dishes and teppan grill selections. At the sushi bar, they make their hand-rolled culinary creations right in front of diners, honoring requests for custom sushi rolls. Guests can pair their favorite sushi selections with 1 of the eatery's boba teas, or, if they're really, really thirsty, all 14 of them. Flavors include banana, chocolate, avocado, and mango.
Cucumbers sliced into fans, strawberries sliced into flower blossoms, and purple orchid flowers adorn plates at Ponzu Sushi & Grill, where chefs artfully prepare seafood from Japanese and American recipes. When perusing the diverse menu, diners will find chipotle-glazed cedar-plank salmon and flat-iron steak as well as yellowtail and salmon nigiri and sashimi. Sushi chefs also coil specialty rolls, such as calamari roll with spicy crab and fried calamari, and the Seattle roll, whose fried salmon and cream cheese are served with a napkin cut from an old flannel shirt. Ponzu rounds out its menu with other international flavors, such as green curry mussels, and fish tacos with mango salsa.