The chefs at Kampai Sushi Bar draw on recipes from traditional Japanese and Korean cuisine to create classic dishes as well as playfully updated fare. Behind the sushi bar, they roll maki with fresh slices of salmon and decadent chunks of fried lobster tail, adding nontraditional flair with ingredients such as sweet pumpkin, honey-wasabi sauce, or potato chips. For heartier entrees, they can grill marinated korean short ribs or drizzle a deep-fried pork loin in a slightly sugary fruit sauce, the same way attorneys prepare briefs for sweet-toothed Supreme Court justices.
At each of Drunken Fish's upscale restaurants, chefs create traditional and specialty sushi, along with stir-frys and other Japanese entrees. Fresh tuna nigiri and 10 oz Teriyaki glazed strip steak make for tasty pairings with signature cocktails, such as the Madame Butterfly with raspberry vodka, mango puree, and pineapple juice. Drunken Fish has four convenient locations within St. Louis, each featuring modern decor.
Chef Thom Chantharasy has formed a bridge from the southern US to Japan?and it's edible. At Sekisui Sushi Bistro, the culinary artist packs Cajun and Delta flavors into nearly 70 specialty rolls. The result is spicy crawfish combined with avocado and po'boy-inspired combos of fried oyster and katsu sauce. He doesn't skimp on the presentation either. Rolls with names such as Godzilla, Firebird, Elvis, and X-Men come plated so gorgeously that they've won awards and tempted art curators to consider refrigerating their galleries. Rounding out the menu, Thom's team whips up plenty of other Japanese specialties: everything from beef tenderloin kebabs to pork-flavored ramen chock full of black mussels.
Armed with more than 20 years of in-kitchen expertise, the chefs at Ginger Bistro seamlessly intermingle the flavors of French, North American, and Pan-Asian cuisines to create a menu of updated classics. Inside the restaurant's modern dining room, which twinkles under star-like ceiling lights, golden tabletops grow heavy with bowls piled with shrimp, scallops, and lobster meat tossed together with spicy kimchi and fresh veggies. Blue light floods the lounge area as patrons sip on Asian-inspired cocktails such as the asian mojito with Bacardi, fresh mint, and cucumber-infused sake. Flat-screen TVs enable diners to catch up on the latest car commercials while they dine.
Ichigo offers a menu stacked with a slew of traditional sushi rolls, East-meets-West specialty rolls, and hearty hot fare. Entice eater organs with the Is OK! signature roll, a crispy shrimp tempura, creamy avocado, and cucumber-centered cylinder topped with fresh tuna, eel sauce, and delicate masago-tobiko drizzles ($10.95). Those tired of life's many horizontal confines, such as beds and horizons, can try the vertically validating Oh My Suki, a succulent lobster tempura, lump crab meat, cucumber, and avocado-encrusted creation with macadamia nuts and a cloud of parmigiano-reggiano béchamel sauce ($15.95). An easy-to-read menu demystifies each artful roll, making it easy to distinguish vegetarian, raw, and cooked varieties. The hot menu features appetizers such as dry-rub wings ($5), golden mussels ($6), rice bowls ($6–$10), and tempura dinners ($8–$10). The red snapper is treated to a spa-like soak in sweet soy and apple compote before it's grilled on geometry and world history and determined fit for the plate alongside sweet corn relish, strawberry-avocado salsa, and sweet potato fries ($15).
Wasabi snares sushi seekers with more than 80 varieties of nigiri, maki, hand rolls, and gunkwan sushi. Begin your chopsticking with the Batman roll, which swoops in to save languishing taste buds with a savory combination of eel, avocado, and street justice ($9). Nighttime noshers can complement the sushi with one of the dinner menu’s mouth-friendly features, such as grilled salmon ($17), whereas day fuelers can avail themselves of the lunch menu’s bento offerings, including the four-part teriyaki beef bento ($9.50).