The staple of Sushi Rock’s menu is its selection of roughly 50 sushi, sashimi, and maki rolls, which collect multiple Japanese flavors into one neat package. The Sushi Rock roll alone packs a punch of shrimp tempura, crabstick, salmon, tuna, asparagus, and masago. A slate of USDA Prime steaks and fresh seafood entrees such as sesame-seared tuna complement the sushi-bar creations. Each meticulously plated dish arrives in Sushi Rock's ultra-modern dining space, where backlit bottles glisten against a cityscape mural in the bar area, and color blocks of red and black pop in the dimly lit dining areas. Together, Sushi Rock’s choice food and hip vibe earned it a No. 1 ranking on CityVoter's Best Sushi list in 2010.
The Blue Pacific Grill is a tropical themed, family owned restaurant that offers a unique dining experience where you create your own stir fry that includes the finest choice of proteins, seasonings, fresh veggies, sauces and mixes.
Located within Findlay Market, Bolly Bears serves up Indian favorites; shrimp curry is one of their specialties. The eatery also features cooking lessons during which patrons learn to craft curries and masala, toasting their newfound skills with dishes of the delectable cuisine at the end.
A piquant theme runs through much of the menu at Spicy Tuna Sushi Bar & Grill. The kung pao chicken, naturally, showcases the heat: its peanuts are stir-fried with mixed veggies and spicy brown sauce before coating freshly steamed heaps of in white rice. But the kitchen staff doesn't simply fixate on making hot dishes; chefs craft mild-yet-savory Asian favorites, ranging from lobster tail and prawns bathed in oyster sauce to the tonkatsu's beer-battered pork cutlets. Their carefully curated sushi menu also introduces mouths to ocean-fresh bites of nigiri and sashimi. This commitment to a diverse menu is part of what helped earn the restaurant honors as Toledo's best sushi restaurant in the Best of Toledo 2012 survey held by the Toledo City Paper.
No matter what they order, patrons frequently slake their thirsts with sake and imported Asian beers. During warm-weather months, many meals unfold on the restaurant's open-air patio; however, no matter the season, a fully stocked game room remains open to lure patrons inside.
Mizu’s sushi bar is supplemented by a full kitchen, and together create a menu with more than 80 pan-Asian items. From the sushi bar, patrons can begin with appetizers of tuna tartar before ordering one of 22 specialty rolls, such as the Stop Light with tuna, avocado, mango, and a small camera on the side that records anyone who speeds through eating it too fast. The Mexican roll is a spicy blend of tempura shrimp, tuna, jalapenos, chili sauce, and eel sauce in a green soybean wrap. At lunch and dinner, guests can create their own combination meals with nigiri, maki, or sashimi.
In the kitchen, chefs prepare plates of dumplings and veggie tempura to whet appetites for Japanese-style entrees such as teriyaki and udon noodle dishes. Donburi rice bowls are filled with deep-fried chicken or pork, and the traditional nabemono, or hot pot, is filled with a combination of potato noodles, veggies, thinly sliced beef, tofu, and an egg. Asian flavors reappear on the dessert menu, which includes banana tempura with honey and green tea or red bean ice cream.
Sushi chef Ryan Chung applies his innate sense of artistry when crafting dynamic rolls from a surprising slew of ingredients. To pair with simplistic morsels of eel and tuna sashimi, premium rolls unfurl entire posses of such flavors as red snapper, scallion masago, and fresh-scooped avocado. An array of rice and noodle dishes transport thin slices of raw tuna or juicy beef to mouths or portable vacuums, and for heartier appetites, party-size sushi boats offer 22–35 pieces of nigiri, plus miso soup and side salads.
Jasmine's culinary crew wrangles traditional Eastern ingredients and fresh cuts of seafood to masterfully craft decadent sushi and authentic Japanese and Thai cuisine. A master sushi chef draws on 25 years of experience to create a hodgepodge of sushi delights, such as mixed maki rolls ($12.95 for 18 pieces) or a Chirashi-sushi feast ($19), which tucks celebrated sea treats into a bed of rice after humming a lullaby about Herman Melville’s goldfish muse. Bowls of udon or soba noodles ($9.95 each) arrive festooned with golden pieces of tempura to engulf tongue buds with flash-fried glory, and more than 25 Japanese dinner entrees—such as tender hibachi steak ($16.95) and chicken teriyaki ($12.95)—subdue appetites with a headlock of sustenance. Thai spices infuse a lineup of 50 traditional entrees, such as red-curry chicken or pork ($12.99), which surround succulent proteins in a pentagon of flavors including coconut milk, bamboo shoots, green beans, and lime and basil leaves.