Tiger Sushi’s skilled seaweed wranglers concoct an extensive selection of specialty sushi, sashimi, hand rolls, and rice and noodle dishes to sate seafaring taste buds. Start a dinner excursion on the right load-bearing limb with servings of Fire Pot soup—a spicy basil broth festooned with shitake mushrooms and a choice of chicken or shrimp ($3.50)—or a snow-crab salad, littered with avocado and masago ($5), while you peruse an aqueous menu of sushi, sashimi, and roll options. Master chefs roll up a belly-sating variety of specialty rolls, such as the sunrise roll, which fuels the sun's intricate system of levers and pulleys with shrimp tempura, cucumber, salmon, mango and masago ($15), and the sunset roll, a dusk-enhancing serving of spicy tuna with salmon, white fish, and seaweed salad ($15).
Flames soar from the surface of griddles built into the middle of Ginza Sushi & Japanese Steakhouse's tables, as chefs drum out a steady rhythm against the heated metal surfaces with their knives. Beneath the flashy blade-work, delicious proteins – such as filet mignon, scallops, grouper, and chicken – soaked in Japanese style sauces divide into bite-sized cubes of flavor. Meanwhile, sushi chefs perform equally deft, if less often observed, tricks with their knives, dicing rolled conglomerations of rice, seaweed, and raw fish into even morsels. They prepare such treats at the super dragon roll, featuring snow crab and avocado topped with barbecued eel, or the cherry blossom roll, with tempura shellfish beneath a blanket of lobster salad. Mixologists wash the seameats down with concoctions of their own, brewed to order at the full bar.
Wasabi Sushi Restaurant & Bar’s cooks skillfully roll fresh sushi, grill up hearty teriyaki steaks, and cook elaborate Japanese noodle dishes. The kitchen adorns plates with delicate pyramids of battered tempura shrimp, artfully arranged slices of tender beef tempura, and colorful avocado rolls engraved with curator’s notes. Familiar dishes, such as yaki soba and california rolls, share table space alongside more traditional Japanese treats of sea urchin, albacore, or oshinko-garnished eel.
Amid Taiko Japanese Restaurant’s elegantly understated, white-walled dining room, families watch masterful chefs cook on hibachi grills and servers pour out sips of sake and deliver sushi and other Japanese cuisine to tables. Wade into the menu and spear gyoza ($4.95) or age tofu ($4.50) before netting bigger prey, such as fried, raw, cooked, or naruto sushi rolls. Tuna, salmon, striped bass, fluke, avocado, and tobiko roll together in the rainbow naruto roll ($11.95), and shrimp, lettuce, cucumber, and mayo wrap themselves in sticky rice and become a boston roll ($4.50). Traditional Japanese dishes—such as chicken teriyaki ($11.95)—line up alongside more modern tastes—such as hibachi filet mignon ($22.95)—amid the restaurant’s selection of noncoastal entrees.
As its name implies, Sushi Village offers a plethora of classic and specialty sushi rolls—47, to be exact. The eatery’s traditional rolls tuck portions of spicy tuna and crawfish into their enclosed bites, with specialty rolls getting even more creative: chefs blend snow crab and fruit sauce in the Hawaii roll, and balance the flavors of barbecue eel and avocado in the house roll. Along with handcrafting sashimi from mackerel and octopus, the chefs also compose hot seafood, beef, and vegetable entrees. With a selection almost as varied as the sushi menu, entrees come with noodles hibachi-grilled, marinated in teriyaki, or coated in a tempura batter. A buffet also gives diners the option to sample from many of the menu’s impressive offerings or steal glances at the spread from afar while building up the courage to approach it.
Friends and business partners Nick and Chef Lin share a wealth of restaurant experience across a range of different cooking styles, bringing together dim sum, sushi, teppanyaki, and Western cuisine under one roof at their latest venture⎯Teppanyaki Hibachi Grill. Diners at the hibachi buffet peruse a tempting lineup of fresh seafood, meats, and vegetables before delivering their choice to a professional chef for cooking, while freshly carved morsels of salmon and eel tempt seafood lovers at the sushi and sashimi station. Plates of dim sum introduce tastebuds to traditional Cantonese snacks, while bubbling chocolate fountains hint at the United States' wealth of underground milk chocolate deposits.