Contemporary design meets tradition at Fuji Mountain Japanese Restaurant, where four floors of dining space transition between laid-back lounge areas and softly lit tables set against beautifully scripted Japanese scrolls. Under the soft glow of the main dining room’s lanterns, elegantly plated katsu cutlets bear grill marks that are conspicuously absent from neighboring sashimi and delicately rolled sushi. Traveling upwards through the eatery, the aroma of bubbling udon bowls collides with pulsing sound waves, as guests belt out top 40 hits or their home state’s anthem in a private karaoke room that seats up to 30.
Blue lighting spills out from beneath the sleek black counter where Machi Sushi Bar's chefs deftly wrap maki rolls. They fill each lobster roll with an entire lobster tail as well as crabmeat, avocado, cucumber, and a sprinkling of roe. Other specialties burst with ingredients such as tempura shrimp and spicy scallop. In addition to sushi, the eatery prepares Japanese appetizers such as gyoza dumplings, available steamed, fried, or roasted over a bonfire of surplus chopsticks. After meals, diners can enjoy desserts such as mochi flavored with red bean or green tea.
The chefs at Makiman Sushi believe in keeping their gills and their grills separate, serving both raw-fish fusion sushi and Korean stone-pot bi bim bop. Like the Warren G. Harding White House during Prohibition, the eatery is BYOB and patrons pour their favorite beverages while delving into orders of tuna nachos, a dish of fried wontons topped with raw tuna and a spicy sauce. Guests can kick back at a table or perch at a recently remodeled sushi bar to admire the sushi chefs' handiwork.
At 5 N 2 Tokyo, sushi chefs design avant-garde fish dishes, assemble maki, and craft upscale Japanese cuisine. Classic appetizers, such as seaweed salad and tempura, whet appetites before diners dig into red-snapper sashimi, a crispy tuna roll, or an uni shot made with sriracha. 5 N 2 Tokyo’s chefs arrange each dish carefully, creating edible art unparalleled since the brief period when Renaissance court painters decided to etch their portraits onto french toast.
The Constitution is one of our country’s most important documents—a guiding light meant to ensure a better life for all Americans. A better life, of course, implicitly means better pizza. Spike Mendelsohn of We, The Pizza has picked up right where our Founding Fathers left off, enriching life in America’s capital with chewy, thin-crust slices and cast-iron pies. The former Top Chef contestant doesn’t just stick to the basics, though his simple cheese and pepperoni pies could make any filibuster a breeze to sit through. Instead, he and his fellow chefs celebrate all of America’s flavors with a “Pizza On Tour” menu that features pies inspired by cities all across the country, from a Cajun chicken and Andouille pizza from New Orleans to a pineapple, ham, and lemongrass pie from Maui. And because there is no more perfect union than pizza and soda, the pizzeria also crafts its own homemade soft drinks from real fruit, offering up a dozen flavors such as “Sassy Sassparilla” and “I’ve Gotta Orange Crush On You.”
A casual sit-down or take-out Japanese spot, Koi satisfies the sushi cravings of Northern Liberties dwellers. The cheerful interior mixes orange walls, white tables, and red chairs, punctuated with a “koi crossing” sign. Salads venture beyond greens with ginger dressing and often incorporate an assortment of pickled vegetables. Sushi comes a la carte or in various sizes of samplers, and while you’ll find spicy tuna and California rolls, it’s Koi’s special creations that stand out. The Volcano roll combines eel, salmon, avocado and tobiko with broiled scallops, and is topped in a rich, spicy sauce. Every month features a special roll – some months are thematic, like February’s heart-shaped version. A selection of hot entrées like beef bulgogi and noodles complete the menu.