Wasabi Japanese Restaurant & Sushi Bar’s menu jump-starts salivary glands with plentiful portions of fresh fish tucked into tasty rolls, curry dishes, and more. Tempura-fried shrimp, vegetables, or chicken ($8.25–$10.25) kick off meals before sushi and sashimi extinguish blazing sea-creature cravings. Those who prefer fare without fins can opt for chicken ($9.50), pork ($9.50), or steak teriyaki ($12.75), and noodle lovers can seek satisfying spoonfuls in the nabeyaki udon ($10.95). Green-tea, ginger, or red-bean ice cream ($2.95) finish the feast, and a bevy of beverages, such as sake ($3–$8.75) and plum wine ($3.75), lets diners toast anniversaries or successful chopsticks-pinned updos. The eatery’s wooden walls, hanging glow lamps, and wide windows create a warm ambience, perfect for impressing first dates with artful eyebrow wiggles. A seat at the sushi bar grants a front-row seat for culinary magic.
With a splash of oil, the teppanyaki grill erupts into an orange blaze. Not far off, chefs slice and roll fresh seafood at the sushi bar. Each of Bayridge Sushi's three locations immerses guests in the Japanese dining experience, complemented by stylish, modern interiors with touches such as lantern-like lighting, flat-screen televisions, and chopsticks hand-carved by master carpenters. In addition to its array of sushi and Japanese dishes, the menu also offers Japanese beers Sapporo and Asahi.
In Asian Retreat And Nail Salon's stone manicures and pedicures, rocks take a starring role. Nail technicians ease tension from appendages with massaging stones, and handcrafted stones nestle between toes to stretch and relax the many muscles in each foot.
Chef Jim Wu strives to create food that's both delicious and healthy. As such, he never uses food coloring, lard, or MSG in any of his sushi, steak, and other Japanese cuisine creations. His menu also includes a large selection of vegetarian items, and he hosts cooking classes on Saturday mornings at no charge. But after eating his artful maki and other creations, some guests may never want to cook again.
The chefs at Sushi House Orlando not only craft impressive maki rolls that have won the eatery claim to several ?best of? accolades, but also teach curious diners how to make their own at home during classes for all skill levels. Classic rolls present fillings of raw spicy tuna, unagi, and yellowtail, and more elaborate and playful bundles include the baked Graduation roll, which is a california roll wrapped in salmon and then topped with crab mix. The Happy Sumo roll reflects the same level of complexity, with two sauces draping over a tempura-fried roll of crab, tuna, and salmon.
The dining room maintains a lounge-like feel with crimson walls and light curtains, plus huge wall-mounted koi sculptures that arch over bartenders as they pour wines and sakes.
At Fujiyama Sushi, sushi chefs painstakingly craft specialty rolls while skilled teppanyaki cooks dazzle patrons, flipping and chopping meals before their eyes. The selection of sushi rolls ranges from basic California and sweet-potato rolls to the chef's specialty Irish roll—a combination of spicy salmon, cream cheese, and asparagus topped with slices of kiwi. For a hot meal, diners can roast their sushi rolls over Bic lighters or opt for dinner around a teppanyaki grill, where preternaturally coordinated cooks fling shrimp onto plates or directly into waiting mouths.