Shogun Palace owners Peter and Kevin Sun place a premium on presentation. Besides bedecking their restaurant with eye-catching d?cor details?from glowing paper lanterns to an arched wooden bridge?they also hired a chef skilled in style sushi, an inventive method of plating fresh fish. Under his skilled supervision, Shogun's specialty rolls are artistically piled in towers, drizzled in sauces, and transformed into edible art. In addition, hibachi grills located in the center of the restaurant give guests up-close views of chefs flipping utensils and stoking flames as they prepare hot meals from shrimp, scallop, steak, and lobster. Patrons looking to round out meals can ask the fish in the indoor koi pond for recommendations from among Shogun's seven Chinese dishes.
At Sogo Sushi and Hibachi, it's hard to miss the filet mignon. Or the shrimp and chicken, for that matter. The proteins are vocal presences, sizzling on the eatery's hibachi grill before they arrive, piping hot, at diners' tables. The culinary team crafts cooler dishes, too, hand rolling sushi and prepping sashimi. They also stock bento boxes with sushi rolls, miso soup, and proteins such as teriyaki salmon, creating classic samplers of Japanese dishes. Bartenders craft cocktails at a full, neon-lit bar, too, rather than asking patrons to just drink their sushi rice through extra-wide straws.
The Bam roll. The Boss Hog roll. The Prism roll. California Rollin II's Master Sushi Chef, Tom Beaman, Sr., has crafted a menu of sushi rolls with names as inventive as the ingredients they contain. The Leviathan roll towers above tabletops, much of its girth comprised of tempura shrimp and sesame-seaweed salad splashed with eel sauce. Beaman’s other rolls evince the same level of creativity, incorporating bacon, crunchy onions, or barbecue sauce to keep diners on their toes.
California Rollin' Sushi Bar's crew of nimble-fingered sushi slingers prepare fresh sushi rolls and 70 cooked comestibles to populate an extensive Americanized menu. Raw delicacies include the hamachi maki, which corrals lemon-kissed yellowtail and scallions, and the cooked Cinema roll, whose shrimp and avocado add a cool complement to the tangy crunch of onion rings. The Leviathan roll ensconces bites of eel and cucumber inside another rolled layer of tempura shrimp and seaweed salad. Patrons can accompany each meal with with unique dessert rolls such as the tempura-cheesecake roll with a fried Oreo and draughts of hot sake, the traditional Japanese beverage made from fermented rice.
Revamped by new owner Mark Teng in 2004, Plum House stays true to its traditional culinary focus, serving Asian dishes in a dining room with suspended paper lamps that hang above tableside foliage. Chefs slice through white tuna, snow crab, and fatty salmon, fashion specialty rolls with names such as Blossom and Tarantula, and pour teriyaki sauce over chicken and seafood. Combination lunch boxes provide ample servings of teriyaki or tempura fare in a format that has proven timeless, unlike Mercury Rising–branded lunch boxes.
At Furoshiki, head chef Mark Teng re-creates traditional Asian comfort-food recipes in an intimate, friendly atmosphere. Guests can belly up to the bar to share cocktails and laughs with friends, warm up with bowls of hearty pork-bone and kimchi ramen, or indulge in hearty steamed bun sandwiches.