Samurai Sam’s aims to help its customers eat smarter by offering fast-food meals made from healthy Japanese recipes, a novel concept that resulted in the eatery being lauded by Entrepreneur magazine as a top Asian-fast-food franchise. At more than 40 locations in 17 states, cooks top bowls of steamed rice or yakisoba noodles with wok-cooked vegetables, lean meats such as chicken and salmon, and their signature Samurai Sam’s teriyaki sauce. The kitchen staff also craft salads from crisp lettuce, cucumbers, and other fresh vegetables tossed with light dressings, chicken breast, and wonton strips or crunchy noodles. Egg rolls and crab puffs, which are grilled instead of fried, help round out the health-friendly menu.
Maru's menu delivers a cadre of meats, hot pots, and handmade sushi to patrons' palates. Sizzling, smokeless barbecue grills embedded in each table happily accept marriage proposals and meats such as the thin beef brisket of the chadol gui ($25.99) or the black pork belly ($23.99). The succulent braised beef ribs of the galbi jjim ($25.99) arrive piled in a simmering hot pot, which Maru's meat mavens fill with a plethora of rice, veggies, and meats to create the dolsot bibimbap ($13.99). Twenty-nine varieties of sushi and 39 rolls march to the tune of mouthwatering satiety, including the simple eel-cutlet unagi roll ($7.95) and the Volcano, a gang of salmon, tuna, white fish, and crab that often congregates to discuss the accuracy of fish portrayal in the media ($14.99).
In 1971, Jimmy Nishiyama introduced the city of Las Vegas to Japanese hibachi cuisine. Three decades later, and the friends have stayed very much in touch. During that time, South Geisha House Steak & Sushi, Nishiyama's brainchild, has grown to fill three locations and eight menu pages. Colorful specialty sushi rolls, such as the baked Japanese Lasagna––cream cheese and mayo atop a crab-meat and avocado roll––make fitting partners for grilled lobster, filet mignon, or scallops in hibachi dinners. Nearly 30 varieties of sake trip merrily across the palate, while the Geisha martini blends sake with plum wine and a treasure trove of James Bond jokes.
Smoke rises up from Bee Gee Kitchen's handmade charcoal-fueled grill as it sizzles with the bamboo-skewered meats, seafood, and vegetables of Japanese yakitori-inspired dishes. Chefs adorn the skewers in their own signature sweet and spicy sauces and also specialize in a variety of hibachi, udon-noodle, and teriyaki dishes. Waiters carry steaming dishes out into the cheerful dining room, where bright green walls and sunlight beam down upon rows of tabletops. Outside, cars line up before a drive-thru window, picking up freshly prepared dishes to enjoy at home or while taking repeated laps around their favorite roundabout.
Swish Japanese Hot Pot's expert chefs stir up the sushi-centric notion of authentic Japanese dining with a full menu of shabu-shabu—a savory hot pot of delicate cuts of meat and veggies with dipping sauce—as well as traditional sukiyaki, a slightly sweeter hot pot. Diners begin nourishing journeys by investigating the tidy selection of sushi rolls, which keep seafoodies' hunger tides receding with options such as the rainbow roll ($12.95) and the Hot Night roll, a tasty cooperation of shrimp tempura, cucumber, masago, spicy tuna, eel sauce ($11.95), and lightly seared darkness. Once stomachs are properly warmed up, they can test their endurance by digesting larger dishes, including Chicken Fiesta sukiyaki ($12.95 for 6 oz., $16.95 for 8 oz.), prime-rib shabu-shabu ($14.95 for 6 oz., $18.95 for 8 oz.), or 6-ounce dishes of seafood shabu-shabu ($23.95).
Although they're firm about the freshness of the fish and the quality of the ingredients, 808 Sushi's chefs like to have fun when they're making sushi. Experts with the knife and inventive with designs, they fold salmon, tuna, and crab into a wide variety of specialty rolls, adorning them with colorful swirls of sauce, slices of mango, and flowers of jalapeño. When inspiration strikes them, they assemble rolls into playful shapes, such as a cheerful smiley face when they're feeling particularly happy or a cute teddy bear when they're feeling unusually afraid of bear attacks.
An elegant Japanese fan and colorful pictures of sea creatures speckle the walls of the dining hall, where guests meander past sweeping spreads of all-you-can-eat sushi, fresh from the bar. Others sit at the tabletops and order à la carte, savoring plates of rolls, japanese noodles, and teriyaki dishes along with glasses of sake.
Yoko Sushi's skilled culinary artisans create delicate sushi rolls and classic Japanese cuisine to form expansive lunch and dinner menus. The flagship all-you-can-eat sushi package piles plates high with succulent morsels of red snapper or mussels, as well as classic rolls such as the spicy yellowtail, to fill stomachs at noon ($22.95) or in the evening ($25.95) and foster impromptu Jenga games. Teriyaki dishes deliver a choice of beef, chicken, or salmon ($6.95), and the special grilled-mackerel plate only arrives after marinating in seawater ($8.95). Finish gastronomic symphonies on a sweet note, with a selection of dessert such as the tempura fried ice cream in a choice of green tea or plum ($3.50), which combines hot and cold like a volcano full of popsicles.