After sharpening his culinary skills in his native Japan at Monsel Ton Ton Restaurant in Tokyo and the five-star Westin Osaka, Chef Yamamoto Lee relocated to Milwaukee, where he now brings nearly 30 years of culinary experience to the kitchen at Midori Fusion. The eatery, which was featured as the Restaurant of the Month by Key Milwaukee, satiates cravings for Japanese cuisine with an extensive menu of appetizers—such as fried bean curd and tempura squid—and traditional entrees, including beef short ribs, tempura shrimp, and salmon teriyaki. Chef Lee also creates more than 70 classic and unique sushi and sashimi options, from a spicy tuna roll to the no-carb roll wrapped in crabmeat and Dr. Atkins' diploma.
Inside Sake Tumi's main dining room and private banquet areas, guests sample everything from colorful sashimi to peppered tenderloin. During dinner, the menu is home to a variety of Japanese classics such as sushi rolls, as well as Korean barbecue dishes including beef bulgogi. Midday visitors can order up traditional bento boxes during lunch, which neatly pack soup, salad, and sides alongside various entrees.
Pacific Bistro leads diners through a whirlwind tour of Asia with a menu loaded with hibachi, sushi, and traditional Thai, Laotian, Vietnamese, and Chinese dishes. Begin Eastward adventures by pairing a crab rangoon ($7) starter or edamame ($4) with a libation from the full bar and a field trip permission slip signed by the president. Once tummies are prepped, diners can choose their own adventure with a la carte sushi ($4–$8 for two pieces) or hand the reins to a licensed knife wielder for a carefully diced teriyaki chicken hibachi dinner ($18). Or furnish tables with sumptuous entrees such as pad thai noodles ($12 for chicken, pork, or beef; $14 for shrimp), crispy duck ($25), and mango curry ($14 for chicken, pork, or beef; $16 for shrimp). Meanwhile, diapered diners can use highchairs as a launching pad for launching shrimp tempura ($8) grenades and tossing fried rice ($6–$7) confetti at newlywed birds.
An active member of the community, The Paradise Restaurant feeds visitors made-to-order omelets, sandwiches, and barbecue from a menu of café fare assembled from scratch. Eaters alter the weatherman's forecast with gusts of wind blown over appetizer plates of jumbo shrimp or beef stew anchored with slabs of cornbread. For larger dents in hunger, the pork chops and gravy, catfish, and fried-chicken dinner each round up a piece of cornbread and two sides, such as macaroni and cheese, black-eyed peas, or collard greens. Cooks yield their signature Bumpy Face dish by pouring gravy and melted cheese over fried chicken dices and rice for a delightfully textured meal.
A white layer of rice rests beneath a blanket of thinly sliced salmon arranged on a plate with fresh sashimi, vibrant shocks of green seaweed, and red-apple slices fanned out like a hand of cards. A chef adds a dollop of black tobiko to Black Dragon rolls lined with soft-shell-crab tempura and avocado, completing an elegant tray ready for service. The same colorful combinations can be found in Jia's Sushi Bistro’s vibrant red walls, black-and-white checkered floors, and cushioned banquette. Beyond their fresh sushi, Jia's showcases a variety of Asian entrees, including pho soups filled with pork or braised short ribs and bento boxes packed with a choice of entree, shrimp tempura, miso soup, and a liberal amount of bubble wrap to make sure nothing breaks.
The chefs at Ginza Japanese Restaurant line their sushi rolls and bento boxes with both traditional Japanese and Western-inspired ingredients. Classic flavors can be found in shrimp-filled shumai dumplings or lightly battered vegetable tempura. Futo maki rolls combine cucumber and avocado with egg custard, pickled radish, pickled squash, and burdock, and the Funky Monkey roll takes a more experimental approach by pairing eel with banana. Teriyaki beef or ginger pork sizzles in bento boxes, surrounded by sides of rice, salad, and dumplings as neatly portioned as a librarian's potato-chip collection.