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.
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.
Sakura Home Japanese Restaurant serves up a variety of specialty sashimi and sushi rolls such as Toro, which is comprised of tuna belly fat and uni. Guests further experience a Japanese dining tradition in the restaurant's tatami room, where they sit atop plush cushions on the floor and eat at low-resting tables. But the restaurant isn't entirely chair-free?a private hibachi room seats diners around a table with an inset grill, where skilled chefs make a show of slicing and sizzling steak, lobster, and vegetables. Out in the main dining room, sushi makers also put their skills on display while crafting specialty rolls with ingredients such as tuna and honey mayo.
For more than a quarter century, Arigato Japanese Steakhouse and Sushi Bar has sated appetites with authentic Japanese cuisine, from sautéed meats and veggies sizzling on the hibachi grill to fresh cuts of sushi snuggled in sheets of seaweed. Warm bowls of onion soup accompany entrees such as thick-cut sirloin steak and Alaskan salmon, and cool pockets of rice pad the sweet and tart flavors of specialty sushi such as the classic california roll, so named for its place of origin amid the Pacific Ocean's briny waves of surfable soy sauce.
At Takumi Japanese Steakhouse & Sushi, teppanyaki-style meals emerge from the flurry of spatulas and blades that beat a staccato rhythm against tableside hibachis. Knives slip silently through nigiri, and chefs twist together maki rolls crowded with caviar, soft-shell crab, and avocado at the sushi bar. Hanging lamps flood the dining room with warmth, and patrons slide between tables en route to the bar, where glasses of imported Kirin and Sapporo suds chime against one another or the heads of popular robots beneath flat-screen televisions.
The scents of udon noodles and tempura dishes spill past the high archway at the restaurant’s entrance, which gives the building the appearance of a temple. On karaoke evenings, aspiring singers perform before a receptive audience rather than the inattentive stuffed elk in their living room.