When he made the trek from his native Korea in 1999, sushi chef Charlie Choi brought with him an energetic demeanor and culinary inventiveness. He relies on more than 20 years of sushi-making experience to craft traditional and modern Asian comestibles for his loyal clientele. Meals top bamboo serving trays inside vibrantly colored, themed rooms: natural light spills in through the skylights of a sunroom capped in overhanging tapestries, and a traditional dining room sports glass mosaics and swirling wood-grain chairs. In the warmer months, diners chill out with scoops of mochi ice cream as winds whispering faint chopstick tutorials flit through the cool, cobalt-blue décor of the patio.
On multiple occasions, Riverside Korean Restaurant has appeared on _Cincinnati Magazine_’s My 10 Picks feature, a list of recommended restaurants selected by guest writers. The writers often recommend the eatery’s time-tested Korean dishes, which include bibimbap and pan-fried dumplings, but the kitchen also fills with aromas that hint at more adventurous fare. Pork belly steams, remaining tender beneath a layer of kimchi and shrimp sauce.
Dancing Sushi Japanese Steakhouse knows the secret to a great sushi roll is freshness. That’s why it uses only the freshest ingredients and USDA Choice beef. Specialty rolls include the Kentucky Derby, made with deep-fried shrimp, cucumber, and avocado, all topped with spicy crab, tempura flakes, and unagi sauce. The Mango Tango roll pairs spicy crabmeat with tempura shrimp, topped with sweet mango and eel sauce. For a more dramatic meal, expert chefs with a flair for showmanship flip and sizzle meats at the fiery hibachi grill.