Sushi City extinguishes appetites with a mighty menu of tightly rolled maki and traditional Japanese dishes. Like a care package from a pirate, sushi rolls bear fresh favorites in their centers, such as two pieces of tuna ($5), sweet shrimp ($6.50), or fresh water eel ($5). The majordomos of the maki menu include specialty rolls such as the torched dragon maki ($15), in which salmon, shrimp, and tuna join forces under a canopy of spicy mayo. Teriyaki ($11.95–$16.95) also vies for the culinary spotlight with traditional tastes and a thrilling stand-up comedy routine featuring chicken, steak, or a selection of fish.
The aesthetically inclined chefs at Swordfish special order fish from overseas, then compose the fresh fillets into a variety of grilled entrees, sashimi, and artfully presented sushi. Colorful sauces and garnishes accent the gentle pastels of seafood dishes, and crunchy golden sprinkles attract desperate leprechauns from the tops of rolls such as the calamari tempura.
Swordfish's bartenders pour out warm sake or line stemware with one of the house's wines or signature martinis, encouraging the swelling sounds of conversation during evening dinners or weekday happy hours. The sounds of mingling patrons bounce off of the dining room's crimson walls, adorned with contemporary murals and artwork, as the crackling fireplace emits tendrils of heat.
In 1977, Eddy Ho came to America with the dream of opening his own restaurant. In the 35 years since, he has lived that dream three times over, founding a trio of establishments that spotlight the showiest styles of Japanese cooking while commemorating the year of his transpacific crossing. Whether it's filet mignon, chicken, and seafood chopped by a flurry of clicking blades on hibachi grills or a sleek roll of sushi assembled by deft hands, each entr?e arrives in a dining room decked with hints of traditional Japanese architecture, including subtle geometric patterns, crimson accents, and painstakingly manicured flora. Glasses of imported Japanese beer and sake stand ready to accompany each meal, helping diners toast to good fortune or play a glass harp rendition of their college fight song.