Paper-thin slices of wagyu beef sizzling over hot stones. The aroma of filet mignon and lobster tail earning their stripes on the grill. Majestically assembled plates of maki and nigiri sushi made with fresh fish. The sushi masters and hibachi chefs at Sapporo Grill Japanese Steakhouse create a multisensory experience for guests to enjoy amidst the dining room’s blonde wood accents, sharp angles, and cosmopolitan atmosphere, perfect for nibbling on morsels of marbled tuna nigiri and sipping on craft cocktails.
The restaurant’s steak dinners consist of Nebraskan USDA prime beef carved into such high-end cuts as filet mignon, bone-in ribeye, or the shape of the Monopoly man. Whole fried striped bass and sautéed lobster tails present the fresh, delicate flavors of the ocean, while seasonal veggies and wild mushrooms decorate plates with the colorful bounty of the land.
When chef Taka Watanabe heads to work every morning, he leaves behind a backyard of clucking pet chickens and sets his sights on scales. Wielding techniques learned from classically trained sushi chef Shige Tokita, Taka slices scallops, salmon, eel, and other fresh catches into sashimi, hand rolls, and bite-sized nigiri. Beyond the bamboo-topped sushi bar, udon and ramen noodles twirl around bamboo, pork, and scallions, and vegetables and calamari dip into crispy tempura. As guests clamp chopsticks around their rolls or strands of seaweed salad, they can admire the showmanship behind the sushi bar, where Taka and his chefs dice and roll before a backdrop of tapestries depicting famous Japanese art, such as Hokusai's The Wave and Takashi Murakami's childhood bedsheets.
Champions of updating traditional Japanese cuisine via modern flavors and inventive presentation, Tokyo Fro's Rockin' Sushi’s chefs dazzle palates via a menu replete with creative sushi rolls, savory tempura, and desserts that fuse Eastern and Western tastes. The chefs’ dedication to serving only the finest cuts of fish is evidenced in the fresh salmon, mackerel, and tuna delivered fresh to the kitchen six days a week. Within the confines of the bustling kitchen, the crew artfully arranges ingredients such as artichoke hearts, quail eggs, and sautéed fuji apples into aesthetically pleasing dishes or unconventional hats. In addition to sating stomachs, Tokyo Fro’s chefs also guide pupils of all ages through the art of sushi making during regularly scheduled classes.
Traditional meets contemporary at Nishiki Sushi: Chefs concoct classic sashimi and nigiri from fresh seafood, such as yellowtail, scallops, and freshwater eel, and they’ve also whipped up more than three dozen innovative specialty rolls. For instance, the Buddha roll has soft-shell-crab tempura wrapped into a tight spool and drizzled with a duet of homemade sauces. The Treasure roll adds a Southern twist—it has barbecue sauce splashed across scallops and comes served on top of a William Faulkner novel. The kitchen team also prepares what they call "Japanese comfort food"—entrees such as ramen noodles, chicken teriyaki, and unagi don, a barbecued freshwater-eel dish.
Suki Sushi’s creative chefs pack the extensive menu with traditional cooked entrees and raw-fish specialty rolls. Spicy tuna and scorching jalapeño peppers explode out of the Volcano roll’s molten core, coating taste buds in flavorful lava floes ($10.50). Alternately, place a bet on a tuna-stuffed Black Jack roll ($8.95) or chomp down on a bento box served with gyoza, salad, miso soup, rice, and a plethora of chicken, grilled fish, and sushi options ($12.95 to $14.95). Afterward, lounge in your high-backed chair, sipping a glass of crystal-clear house sake ($3.50–$6.50) and wielding sharpened chopsticks to defend your dishes from salmon-coveting grizzly bears.
Led by veteran executive chef Tony Sato, Miyagi Bar & Sushi's team of skilled rollers have crafted a menu of imaginative and refreshing sushi bursting with flavor. Appease paint-by-number cravings with the rainbow roll, in which snow crab and avocado glow alongside a color wheel of tuna, fresh salmon, yellowtail, and snapper ($13.50). Or recite award-winning public service announcements about chopstick safety as you sip on a draft Kirin Ichiban or a specialty cocktail.