Tokyo Sushi & Grill's expansive menu combines hot appetizers and entrees with cool and contemporary sushi rolls that please both traditional and daring palates. Those embarking on a new journey into raw fish can begin with simple slices of assorted sashimi ($18.95) or warm up to the idea with a cooked roll such as the toasted salmon skin with cucumber ($5.95). Tokyo?s specialty rolls balance sweetness and spice as deftly as a love letter written in hot sauce, and include the Happy Roll (spicy tuna, smoked eel, and banana tempura; $12.95) and the Fire Island (Alaska crabmeat and chili sauce; $13.95). Dinner entrees such as beef teriyaki ($15.95) and shrimp tempura ($16.95) are accompanied by soup, spring rolls, shumai, rice, salad, and a california roll.
Aji Japanese Restaurant has garnered praise from the local Hopkins Patch and Lakeshore Weekly News for its menu of colorful sushi rolls and hibachi-seared meats. Artful presentation underscores each concoction—rolls proudly bearing ruby-colored crowns of tobiko or sweet drizzles of eel sauce and hefty steaks and pan-seared seafood sizzling beneath bouquets of leafy garnishes. Imported Japanese beer and sake unite sushi with the flavors for which it was meant, much in the way milk complements cookies or peanut butter complements its secret soulmate, actual butter.
Inside the dining room, white dinnerware contrasts against rich wooden tables. Overhead, carved crimson lanterns dangle from the tin ceiling and golden bulbs illuminate delectable morsels and the gold-plated chopsticks of diners looking to impress their dates. During the warmer months, an outdoor patio mixes meals with fresh breezes.
As the sun sets over Lake Minnetonka, the chefs at Sakana Sushi begin to sharpen their knives in advance of the evening?s dinner rush. With a cooler full of fresh fish at their disposal, it?s up to them to turn choice cuts of salmon or yellowtail tuna into artfully arranged orders of maki and sashimi. Their selection highlights the delicate nature of their ingredients, with 16 specialty rolls pairing these tender morsels with premium fillings including lobster, caviar, or Michael Jordan rookie cards. However, the chefs don?t stop at sushi; they embrace Thai recipes when spooning yellow-coconut curry into a stone bowl and honor Chinese flavors in sizzling plates of Sichuan kung-pao steak.
These cuisines' aromas all mingle in the dining room, where four-seat tables extend all the way from the front windows to the open sushi bar at the back. Although pendant lamps illuminate the sushi chefs, the rest of the space is lit by track lighting that remains firmly fixed to the abstract red, green, and blue fixtures that dot the ceiling.
Hotel restaurants can sometimes blend together in a generic parade of pork chops and mashed potatoes. Rare Steak & Sushi, however, bursts out of the mold with its selection of grass-fed steaks and innovative sushi. Located on the second floor of the Grand Hotel, the eatery charmed Dara Moskowitz Grumdahl of Minnesota Monthly, who raved about its grass-fed steaks. To complement cuts of filet mignon and New York strip steaks, Chef Chano also rolls up 30 varieties of sushi. The creations range from the simple—such as freshwater-eel sashimi—to the complex, including a hawaiian roll packed with tuna, pineapple, and fried almonds or the vegetarian salad roll, which Grumdahl was “especially wild about.” A quick scan of the dining room reveals a diverse collection of clientele, as the eatery—open for breakfast, lunch, and dinner—appeals to locals, businesspeople, and hotel guests alike.
Presiding over table-side hibachi grills, the chefs at Kobe Restaurant flip eggs into the air and catch them on the edge of their spatulas. Dramatic culinary displays are performed throughout the restaurant: at the sushi bar, diners watch as cuts of fresh seafood are rolled and arranged into sushi and sashimi. Out of sight, the kitchen staff artistically plates each dish atop bowls and platters nearly as beautiful as the fish and steak they support.
Bartenders shake and stir cocktails that draw their power from fresh juices, or pour Japanese beer, wines, and sake. Even in its quietest moments, Kobe dazzles diners with its booths upholstered with genuine Godzilla leather and whimsical glass lamps, delicate upside-down umbrellas, and giant paper koi that all dangle from the ceiling.
moto-i gives diners an authentic Japanese culinary experience without requiring that they leave uptown Minneapolis. Unpasteurized draft sake is brewed inside the izakaya-influenced bar and restaurant; onsite production keeps this staple libation fresh and free of jet lag. Executive chef Omar forges Asian-fusion dishes that meld flavors such as whole fish served with handmade pickles and abura ramen peppered with smoked pork shoulder. Instead of airing football games and soccer matches, the restaurant’s TVs run live and pre-recorded sumo wrestling bouts simulcast from Japan, proving to diners that sports aren’t required by international law to include a ball.