The Tokyo Love Boat glides through the air at Tokyo Japanese Restaurant, dropping anchor at one of the tables. Atop its wooden planks, rows of sushi and sashimi are prepared for a culinary expedition. This is one of many creative concoctions on the menu, along with Tokyo specialty rolls fashioned from ingredients such shrimp tempura, spicy tuna, avocado, salmon, and lemon slices. Chefs glaze teriyaki sauce on shrimp, steak, or your date’s face, upon request. Other bite-size bits can be hidden in tempura batter or cooked on a hibachi grill.
The namesake dishes at Sushi and Teriyaki make for a delicious pairing of traditional Japanese cuisine, sometimes cutely referred to as sushi-n-teri by the staff. Outside of the expected dishes, such as the mountainous Ahi Tower roll with spicy tuna, the chefs also prepare hibachi entrees and specialties such as spicy ramen. And customers can wash it all down with a cool Japanese beer. The entire menu is also available for takeout, letting customers still enjoy an exotic dinner in the midst of a busy schedule.
With its whistle blowing and its lights blazing, a miniature locomotive rounds the bend at Sushi Train's sushi bar. Instead of boxcars freighted with hobo gold, however, the engine tows dozens of sushi plates, which diners can pick up as the train passes. Sushi Train's creative, playful approach to sushi extends to the recipes themselves: the Bomber, for instance, includes jalapeño, Velveeta cheese, and smoked salmon, and the Bayou roll blends catfish and blackened shrimp with spicy sauce. Chefs also roll out dozens of traditional nigiri and roll recipes, such as california rolls and vegetable fuko maki.
Kang's Asian Bistro's culinarians craft gastronomic creations from China, Japan, Vietnam, and Thailand. Sample a taste of Asia without simply licking the menu by digging into crispy spring rolls ($6.95 for 4), tender chicken lettuce wraps ($8.45), and Szechuan wrinkle green beans ($9.95). A hearty pad thai noodle bowl—customizable with your choice of chicken, beef, or shrimp ($6.95–$10.45)—squashes the temper tantrums of hunger pangs, and the jalapeño-kissed five-spice quail ($16.95) persuades a knife and fork to clandestinely meet in the middle of a plate. Sushi suitors can choose chopstick-ready morsels such as nigiri ($1.75–$5.25) and sashimi ($9.50–$10.50), as well as specialty rolls such as the Atlantis ($11.50), which pairs shrimp tempura with cucumber, freshwater eel, and spicy mayo.
The chefs at Tokyo Moon celebrate Japanese cuisine with fresh sushi rolls and hibachi meals prepared tableside with a flashy show of fire and knifework. However, that's not all they celebrate. They also love to make special occasions out of visitors' birthdays, bedecking the special boy, girl, man, or woman in a traditional rice hat called a sugegasa. The guest then marks the passage of another by blowing out a candle in a specially prepared dessert, which the chefs perpetually relight with their stunning control of flame.
The chefs at Kang’s Asian Bistro work to bring new things to diners, drawing upon ingredients such as masago, a type of roe, as well as tempura flakes and grass-hued dollops of wasabi. To further this effort, the eatery’s Nyotaimori Nights, featured on News 9, include rolls served atop a scantily clad model.
A full-wall scrim printed with a photorealistic cityscape scene casts curlicues of neon across noodle bowls that sit on tables gleaming with the same deep crimson as a cardinal discovering it is not the state bird. Behind a black lacquered bar, ranks of liquor and wine bottles glow in silhouette before backlighting. Waiters arrive at tables, arms stacked with chicken and beef in sauces forged from lemongrass, thai basil, and garlic. They also serve sushi rolls filled with morsels of shrimp, crab, and tuna.
The first thing you notice about In the Raw Sushi’s dining room is the noodles—an endless, swirling knot of them, tangling and untangling from floor to ceiling, their canary-yellow hues vibrating against a sky-blue background. This striking mural runs the length of the dining room and reflects the eatery’s effort to elevate cuisine to an art form. Chefs meticulously plate blooming arrangements of sushi and sashimi and drizzle them with fusion flourishes such as creamy habanero sauce. In addition to rolled seafood, they also dish out soba-noodle and rice dishes, teeming with veggies such as red bell peppers, bok choy, and squash, ensuring that diners have plenty to do with their chopsticks aside from demonstrating the mistake that prematurely ended their jousting career.