For more than two decades, Ebisu—named for the Japanese god of wealth and fortune—has fostered a passion for fresh seafood. According to the Palm Beach Post, chef Hiro Yamamoto infuses his traditional Japanese specialties with the local catches of the day, which are listed daily on a blackboard alongside several lines of I will not pretend to be avocado written by the wasabi in detention. Beneath the rustic, fish-print art dangling over the sushi bar, guests can watch the chefs as they bundle nigiri, maki, and temaki with fresh ingredients in classic arrangements. From the kitchen, plump udon and soba noodle soups join tempura veggies and teriyaki entrees as a steamy complement to the rice-rolled morsels. Guests savor the restaurant’s house sake or plum wine from wooden booths and floor-level tatami seating, which seems to ignite beneath scarlet walls and hanging paper lanterns.
"It took them five years before they would let me handle the fish," says sushi chef Jo Clark about his extensive training. He began his culinary journey at 13 years old and spent a decade in an apprenticeship at the Japanese restaurant Yama. There, he honed an ability to prep rice and sauces, wield a knife, and select sushi-grade fish while shadowing chefs from different regions of Japan. In his spare time, Jo enjoys paddle-surfing and once skillfully maneuvered alongside a lively school of sharks.
At the restaurant, however, he deftly manages cuts of salmon, flounder, hamachi yellowtail, and shellfish to craft more than 40 inventive sushi rolls. He toys with the traditions of sushi, wrapping some rolls with thin slices of European cucumber and creating a sashimi pizza on a tortilla crust. The aromas of ginger, eggplant, and garlic wander from pots of Thai-style dishes in the kitchen and out into dining rooms. Though each location has distinct decor, diners mingle among elements such as exposed-brick bars, hardwood floors, and hanging Japanese paper lanterns in the exciting bright colors of a furious traffic cop viewed through a kaleidoscope.
The menu at Seaweed Asian Cuisine flits across the globe like a migratory bird, landing in Japan, Thailand, and the Philippines to scoop up each region's culinary treats. Fresh fish make an appearance in sushi rolls and the spicy-tuna nachos, which are served on crisp wontons and flavored with baby octopus. Seafood also takes center stage in the Filipino-style whole snapper and Thai-inspired spicy volcano shrimp. Seaweed's chefs also concoct original creations, melding together aspects of various Asian cuisines with dishes such as roast pork with veggies and honey garlic chicken. Their culinary prowess won them the 2013 Reader's Choice Award from Scripps Treasure Coast Newspapers.
Treating dinners to inspired Asian-fusion cuisine, Asian Fin Restaurant's chefs wrap fresh-caught fish into dozens of original rolls and sizzle entrees from their kitchen. The sushi chefs here go so far as to incorporate special ingredients in their rolls too, such as strawberries and Asian slaw. In the dining room, a flowering-tree mural with dangling red blooms draws the eyes of diners as they enjoy their steak, free-range chicken, or catch of the day at candlelit tables. But that's not all that's in store for diners. At the full bar, skilled bartenders mix creative cocktails that complement the elegant cuisine or pour from a selection of the restaurant's massive imported sake supply.
At Carmine's Original Ocean Grill & Sushi Bar, restaurateur Carmine Giardini's vision to revive the seafood flair of former restaurant Ocean Grill has come to fruition. While patrons enjoy to stunning views of the Soverel Harbor Marina, they are also treated to a copious variety of locally caught fish, seafood, and steaks grilled on a hardwood charcoal grill by executive chef Alexander Sutherland.
But like a mashed-potato-sculpting class, the restaurant presents plenty of other ways to enjoy your food. In its lounge-style setting, patrons nibble on selections from the raw-sushi bar, choose from entrees such as miso-glazed sea bass and oven-roasted crispy duck, or savor robata grill dishes cooked in an authentic, ancient-style irori—a traditional Japanese charcoal-fired hearth. They also sip wine, sake, and creative cocktails such as the Asian pear martini and the strawberry mule.