Chefs disregard international boundaries at the appropriately named Fusion Bistro. Instead of sticking to the cuisine of one nation, they cook up some of the world’s most popular dishes, from sushi and sashimi to pizza and chicken wings. Some of the bistro’s more eclectic offerings include the spicy-chicken roll and the whimsical Sarah Palin roll, which wraps salmon, avocado, and cucumber slices in a voter’s ballot. Just as inventive is the bar’s martini list, which features more than 30 fruity, chocolaty, and dirty variations of the classic cocktail.
Nagoya Japanese Steakhouse & Sushi's well-traveled owners, Mel and Barb Ayers, unite the culinary artistry of Japan with chefs selected from around America for their talents and showmanship. The result—set in a convivial restaurant with an outdoor patio and tableside hibachi grills—draws a bridge between the artistic elegance of Japanese cuisine and the family-friendly atmosphere of an American steakhouse. Meats sizzle on hibachi grills as chefs perform knife and spatula tricks for dazzled onlookers, who must refrain from leaning in too close lest a tower of onions suddenly catches fire. The spectacular dance of flames results in entrees of filet mignon, sea scallops, and lobster tails, all of which pair nicely with sushi such as a crab-filled california roll or a Volcano roll drizzled with fresh magma.
A piquant theme runs through much of the menu at Spicy Tuna. 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.
Exposed wood beams and shoji-screen-like latticework re-create the atmosphere of a traditional Japanese house inside Koto Buki's dining room. The cuisine also keeps it authentic—udon noodles, curry rice, stir-fried veggies, and teriyaki sauce serve as the base for a choice of meats, and shy vegetables hide inside fried batter in tempura dinners. Like the butlers who prepare Richie Rich's Christmas gifts to his pet shark, chefs expertly slice and wrap dozens of sushi choices, from traditional slabs of sashimi on beds of rice to inventive specialty rolls with names such as Crazy Boy, Ninja, Vegas, and Kiss of Fire.
Sushi Kami's chefs bring the distinct flavors of Southeast Asia to metro Detroit as they craft entrees using Japanese and Korean cooking techniques. They carefully carve fresh eel and king crab into exotic maki, sushi, or specialty rolls. The multitalented chefs also assemble customized bento boxes during lunch service, filling each compartment with chicken katsu, sauce, and a series of smaller bento boxes.
Yotsuba’s skilled sushi chefs sprinkle fresh fish and organic seaweed with low-sodium soy sauce brewed in-house. Tempura and teriyaki dishes steam atop low tables in the West Bloomfield location’s tatami room, where cushy legless seats host floor-level dining in traditional Japanese style. High-backed booths and bar seating at both locations raise patrons off the ground for views of chopstick-wielding chefs tapping out the drum solo from "Wipeout" behind the sushi bar.