The skilled chefs at Sans Sushi furnish empty stomach space with a menu of sushi, tempura, teriyaki, and artfully arranged Thai noodle dishes. Activate dormant taste buds with the lush flavors of pad thai ($9.95+), where mounds of rice noodles mingle with eggs and a choice of chicken, pork, beef, or shrimp, all garnished with sprouts and peanuts crushed with sheer mental will. Sushi chefs slice up a supply of avocado-stuffed ultimate california rolls ($11.95), or riceless ninja rolls ($11) filled with white tuna, eel, jalapeño, and cream cheese. Diners retrieve thick noodles from the chicken lad na ($9.95) or indulge their gustatory glands in the critter specialty roll ($11.95)––boasting white tuna, crab, cucumber, asparagus, and spicy tuna that's as hot as a model wearing solar panels.
The color blue permeates Maguro’s modern dining room, emanating from the glowing turquoise panels affixed to the sides of the tables and counters, the sky-colored accent lights on the liquor-stocked shelves, and the indigo overhead lights illuminating sleek wooden tabletops and hibachi grills. Here, cooks sizzle up Japanese entrees of meats and fresh fish attractively garnished with sauces and flower-cut veggies. Sushi chefs, meanwhile, coil up a slew of authentic rolls.
The sharp angles that define the modern architecture of Tokyo Japanese SteakHouse, Sushi, and Lounge reflect the eatery's clean, aesthetically pleasing offerings of authentic Japanese sushi and hot dishes. Chefs cook up some of the menu’s teriyaki steak and seafood entrees the traditional way, behind closed doors, where their knife skills go to work as they prepare fresh meals to send out to the dining room. Hibachi tables, on the other hand, set the stage for a gastronomic performance, during which chefs sear chicken, filet mignon, and sea bass before diners' eyes. To top off the show, there’s a diverse sushi menu that includes creative options such as the Snow White roll, filled with tempura shrimp and a naiveté that’s both irritating and charming.
At Samurai Japanese Steakhouse and Sushi Bar, the chefs set out to create a fully engaging dining experience for guests, relying on showmanship and knife skills in addition to interesting flavor combinations. Surrounded by rich earth tones and in front of patrons' very eyes, they man gas-heated hibachi grills and juggle platefuls of steak, seafood, and vegetables into flashes of fire. Across the room, the sushi chefs avoid open flames and high-wattage light bulbs entirely as they roll a number of traditional and contemporary maki, filling each one with delicate cuts of fish and piquant dabs of sauce. Amid the bustle of flashing knives, sputtering grill tops, and standing ovations, flat-screen TVs also keep guests entertained at the restaurant's fully stocked bar.
The talented gourmets at Origami Restaurant take taste buds on cultural journeys with a menu stocked full of specialty sushi rolls and Korean and Japanese favorites. Cylindrical pieces of Dynamite rolls with chopped tuna, yellowtail, and wasabi ($8.95), and Origami rolls with tuna, salmon, whitefish, and avocado ($10.95) patiently wait for rides mouthward via chopsticks or miniature catapults. Korean specials such as bibimbap, beef, fried egg, and marinated vegetables, hunt down hunger and beat it with a side of rice ($14.95). On the spectacular side, delicately plated house specials dazzle eyes and taste buds with land- and sea-faring dishes such as the pan-seared tuna steak ($22.95) or the varied selection of korean barbecue, which is grilled tableside, proving to diners it's not a witch.
Like two restaurants in one, NAMI Japanese Steakhouse affords guests the choice of dining traditionally or teppan-style. Those who choose the former settle into one of the eatery’s dining-room tables and enjoy sushi and any number of Thai or Chinese dishes, including traditional spicy and mild curries—enhanced by shrimp, tofu, or crisp duck—and flavorful staples, such as orange chicken, mongolian beef, and sweet-and-sour pork. Across the room, chefs break free from the kitchen and the ghost haunting it to engage customers seated around a flattop grill in teppan-style eating. They prepare anything from the hibachi menu: filet mignon, lobster, and scallops. As they grill each item in a lively, public display, diners enjoy shrimp appetizers, stir-fried vegetables, and white or fried rice. NAMI shares owners with Origami, which serves a menu of Japanese and Korean cuisine.
Blue Water Bistro ensnares an entire underwater ecosystem in its sprawling menu of recently netted seafood and steak, doled out in a bustling eatery fit for couples or entire crews. Embark on a hunger-fueled treasure hunt for Mahi Mac ($22.70), a culinary crown jewel embedded with macadamia-nut and panko gems shimmering in grilled pineapple-togarashi sauce. Mango-infused california rolls ($9.50) put a tropical spin on a sushi staple, and chipotle-barbecue baby back ribs ($22.50) can be used to build a flaming xylophone. Guide conquering chompers through the Chicken Shanghai's ($16.90) open noodle gates, guarding thai basil and broccoli stir-fry infused with a peanut soy sauce fiery enough to melt chocolate-sculpted cabanas. The bar's cascade of fruity libations paints a breathtaking Caribbean Sunrise ($10.50) across palates amid the eatery's wooden floors and illustrious swordfish sculptures.