Thaijindesu chaperones diners on a journey through Thailand and Japan by assembling a massive menu filled with authentic, hand-rolled sushi, as well as traditional curries, noodles, and grilled fare. Discover spherical harmony in the golden dumpling, a steamed pork and shrimp dumpling accompanied by crispy garlic shavings and a light sauce ($6), or judge the battle between sweet and savory raging within Thai pineapple duck ($17). Ancient mariners and spiteful albatrosses select fresh fare, such as a spicy crunchy rainbow roll layered with delicate slices of tuna, flounder, salmon, and white tuna ($8.25), from the sushi a la carte menu. An extensive array of martinis, wines, and sake encourage diners to break bread, inhibitions, and promises to recite the alphabet backwards. Thaijindesu also features lighter fare, including soups and salads, on their well-stocked lunch menus.
Soya carefully balances spectacle and serenity: while hibachi chefs display searing and flipping prowess at fiery tableside grills, a large fish tank bathes the dining room in soft light. The tank contributes to the "inviting and relaxing" vibe cited by the Daily Press, which also praises the "clean taste and variety" of the restaurant's sushi. Like scuba divers armed with waterproof makeup, the kitchen preps fresh seafood daily, then pairs it with rice and veggies for colorful maki rolls and nigiri. Japanese entrees such as stir-fried noodles and teriyaki meats round out the menu.
Saisaki's chefs weren't content to simply fuse the dishes of two different cultures. Instead, they culled culinary techniques and recipes from Japan, China, Thailand, and Malaysia to prepare raw and cooked Eastern cuisine. Traditional and specialty sushi rolls slip snugly between chopsticks, as do Hunan-style scallops and tender cuts of steak cooked over a toasty hibachi flame. Hot and cold bottles of Gekkeikan and Ozeki saki clink symphonically above slices of hot-fudge chocolate cake that provides a satisfying epilogue to the meal.