Geisha House, a modern Japanese restaurant and sushi bar, fuses classic dishes and sushi rolls with a contemporary flair in a chic interpretation of a traditional geisha house. The Cowboy roll ($12) lassos fillet of beef, asparagus, scallion and cream cheese, and the surf 'n' turf roll ($22) combines lobster and filet mignon in a sweet sesame-miso sauce. The chef prepares grilled mongolian lamb chop with creamy sesame and cucumber salad ($21), and gently lulls baby japanese eggplant ($11) to sleep with sweet miso and wasabi cream sauce and a hypnotic battle rap. The 10-ounce grilled Kobe rib eye steak ($46) plunges into Asian barbecue dipping sauce and comes flanked by sautéed asparagus life preservers.
You'll detect hints of Asian spices in many of the dishes at 7 Sea Sports Bar and Grill, from the Thai Basil Cayenne that peppers the popcorn chicken to the Vietnamese barbeque sauce that glazes the Ngon Ngon burger. Aided by the skilled burger-smiths from Savori, the eatery's skilled chefs whip up Asian takes on American pub favorites and fold choice beef and fresh buns into the imaginative, Vietnamese-inspired burgers lauded by reporters from OC Weekly. The chef's Asian culinary influences shine brightest, however, in their sushi—traditional Japanese rolls made from fresh fish and crisp vegetables.
Customers lounge on cushy red banquettes out in the lively dining room, clinking glasses of lychee martinis and coconut margaritas beneath soft blue lighting. Appeasing diehard fans of sports or glowing rectangular devices, massive flat screens speckle the exposed brick walls.
No matter which roll they order, diners at Oishi Restaurant will likely be impressed by its presentation and new ownership. Red and white tuna stripe the top of a Candy Cane roll packed with cucumber and spicy scallops, and the Monk roll, a combination of crab, spicy tuna, cream cheese, and jalapeño, stands atop a painted web of dipping sauces. Entrees such as pork cutlets and salmon teriyaki can be packed into bento boxes at lunchtime or stretched out into full-size dishes at dinner. To drink, patrons can sip from a selection of sakes and Asian beers including Sapporo and Asahi.
The chefs at Sushi World take pride in their sushi rolls and Asian fusion cuisine, looking at their creations as not merely food, but edible art. They prepare baked blue-crab handrolls with garlic aioli and strawberry Cypress rolls behind the striking dark-granite sushi bar and send plates of orange-salsa-draped salmon carpaccio out to meet their fate in a flock of four-seater tables. From the kitchen also comes steamed red snapper, as well as tempura green-tea ice cream wrapped in the same kind of chocolate cake prizefighters are wrapped in after winning a match.