Soho Asian Fusion Bistro & Lounge's chefs draw upon a vast history of culinary traditions to curate a menu focused on sushi, as well as Japanese and Korean cuisine. This diversity earned the eatery a spot on Fox 12's “Restaurant of the Week”, which showcased the Echo roll, an epic heap of tempura-fried rice topped with tuna, avocado, and caviar. Other signature rolls include the Soho roll, lined with shrimp tempura, crab meat, and cucumber, crowned with Hawaiian ahi poke, and drizzled with sweet chili and unagi sauces. Bento boxes are assembled with rolls, tempura, while sizzling Korean bulgogi beef makes its journey to tables with crisp asparagus and a miniature suitcase.
Chef Bupar acquired her culinary prowess alongside her mother, who operated a street-side café in Bangkok for more than 20 years. Today, she draws on recipes she learned from her mother to conjure up the bustling, spice-tinged air of the city of her youth. The traditional Thai flavors of ginger, lemongrass, and garlic flood dishes and thick coconut milk helps lower the potency of red chilies in a range of curries to a pleasant warmth. Beneath the eatery’s saffron-hued walls and decorative greenery, bouquets of basil, cilantro, and fresh sprouts bestow portions of noodles and rice with textural variety.
Diners can sit outdoors if the weather and 80-foot sentient dragon statue permits, or enjoy after-dinner entertainment at the nearby Matthew Knight Arena. Downstairs in The Underground Lounge, diners can feast on the main restaurant’s full menu in a more casual atmosphere adorned with pool tables, HDTVs, and dartboards.
Friendly servers at J's Teriyaki and Pub, reinvigorated by new management, top tables with a roster of stir-fried, simmered, and hand-rolled entrees. Steamed rice and a side of salad accompany the spicy beef teriyaki ($8.45), and a serving of soba noodles ensnares a choice of meat or veggies in its starchy tendrils ($6.55–$7.95). Chopsticks clamp onto cross sections of the chicken-teriyaki roll, filled with its namesake poultry and asparagus ($5.95), or the tiger roll with crabmeat, avocado, and a crown of shrimp to grant it sovereignty over all neighboring dishware ($7.95). The menu's color photographs and a blackboard hawking specials help diners decide on which dish to invite to dinner.
A quartet of tatami welcomes guests into a traditional Japanese dining experience, replete with short-legged tables and floor mats to sit on. To help diners become one with the culturally distinctive surrounds, servers dispense and occasionally spoon-feed classic entrees that include broiled salmon covered in teriyaki sauce, korean barbecue ribs, and deep-fried chicken katsu. Patrons can also dine at American-style tables in the main dining room or sidle up to the sushi bar to ponder 20 nigiri and 21 specialty rolls with names such as Salmon Killer and I Love Shrimp.:m]]
Pier Sushi's expert sushi chef coils up 23 specialty rolls and an assemblage of Asian entrees, festooning plates with artistic arrays. With no MSG, masago, peanuts, or peanut oil in any of its platters, Pier's menu offerings draw instead upon sesame and soybean oils. Sake and Japanese beers complement meals, cooling down throats more effectively than bowties sculpted from ice.
At Umi Sushi Japanese Restaurant, chefs busy chopsticks with 14 specialty sushi rolls and a menu of traditional Japanese dishes. Servers stroll through the placid dining room, rescuing empty plates from the clutches of Olympic-discus hopefuls and dotting the yellow tablecloths with appetizers, such as the taco su's octopus, cucumber, and seaweed salad ($7.50). Behind the sushi bar, fresh ingredients merge together to create raw and cooked nigiri sushi ($3.50+), vegetarian maki ($3.50+), and specialty maki, including the dragon roll with eel ($8.95 for seven pieces). The Umi special sauce marinates thin strips of short-cut ribs ($11.95–$13.95), and the Tanshin bento box ($12.50 for a large) partitions teriyaki flavors into culinary cubbyholes. Diners can augment meals with scoops of green-tea ice cream ($3.95) or signal their departure by gurgling imported beer, wine, or sake.