To characterize Ginza as swanky is a bit of an understatement. In the expansive dining room plush chairs and candlelit tables rest beneath high ceilings, from which thin, golden chains drape beneath studio lighting. Amid Japanese statues and photomurals of pedestrians, the wait staff ferries platefuls of creations made at the sushi bar and the kitchen, including one of 19 specialty rolls or grilled filet mignon. In the lounge, bartenders pour eight signature cocktails, sake flights, or wines from various countries such as California, France, Italy, and Japan.
Within a Manhattan-themed dining room or art deco party rooms, diners at Thom Thom Steak & Seafood savor thai curry PEI mussels, house-marinated skirt steak, and seared scottish salmon. The expansive menu encompasses both classic dishes such as filet mignon and refreshing small plates such as kung pao calamari.
The culinary artists at Xaga Sushi furl comestibles from a menu that gives diners glimpses of sashimi sea legs and flirtatious fusion winks. During roll call, guests give shout outs to a Pink Lady roll ($12) and her mix of spicy crab, eel, avocado, and tobiko, all wrapped in a pink soy paper. Caribbean rolls ($12) sparkle with a regal blend of eel, spicy crunch tuna, avocado, and a four-tiered crown of caviar ($12). Those who prefer their aquatic life cooked may scale Xaga's Snow Mountain rolls of tempura shrimp ($11), and others toss black pepper steak cubes ($15) across tables like a game of meat dice in the alley.
Japanese and Thai cuisines share table space within the romantically-lit dining room of Aozora Restaurant. Plates of fresh sushi sporting bites of white tuna or giant clam sit next to steaming plates of pad thai or thai red curry. At one of the restaurant's hibachi tables, a large hibachi grill sizzles hunks of Angus steak or lobster tail. The space includes a large dining room and sushi bar, a separate hibachi room, and a separate private party room.
Shiny golden spheres congregate by a cozy fireplace inside Arata Sushi's dining room. Though they're attached to the wall, they seem to drift across space like tiny suns or undersea bubbles. Perhaps they're an homage to the fish that comprise the restaurant's colorful sushi lineup, which the Courier-Journal has dubbed "highly imaginative." In the kitchen, chefs whorl fresh seafood with rice and veggies to form more than 45 types of maki. Several rolls, such as the Cardinal, showcase fruits such as kiwis and strawberries alongside savory ingredients such as fried shrimp and cream cheese. At the bar, diners can sip wine and sake while watching the chefs slice bright-orange salmon and tuna as red as a comet wearing a clown nose.
Fiery red roe, caramelized chilean sea bass, and a sunset’s worth of oranges and yellows in sliced mango and tempura shrimp. You may not normally think of fish dishes as photogenic, but the carefully composed masterpieces Kado Sushi’s chefs roll and stack onto plates are meant to inspire—at least when it comes to hunger. The menu’s more traditional rolls—including dragon and philadelphia varieties—make up a significant number of familiar edible pleasures. But it’s the chefs’ special rolls that treat avid sushi eaters who may think they’ve already eaten it all. The unagi-topped alligator roll leads with a rice pad shaped into the reptile’s likeness, the American Dream roll stars spicy lobster, and the Sweet Heart roll’s eight pieces are fused into four heart shapes outlined in red raw tuna. Dishes from other Asian countries also make strong appearances on the cooked side of the menu, where spicy indonesian sambal sambal, thai red curry, and sichuan peppercorn beef layer flavors that heat the belly as well as the tongue.