Edo Japanese Steakhouse’s chefs simmer and slice tender cuts of chicken, seafood, and steak into sauce-coated dishes. Enter a sleek dining room peppered with authentic Eastern artwork such as traditional fans and Godzilla’s third-grade self-portrait before diving into bowls of yakisoba noodles with chicken ($11.99) or special seafood udon ($12.99). Yakiniku beef inundates taste buds with a wave of hot and spicy flavor ($13.95), and cutlets of deep-fried tonkatsu pork ($11.99) are whisked to plates by blue-robe-bedecked wait staff. At the crimson-seat-adorned sushi bar, two fish manipulators lure raw octopus, salmon, and tuna into hand-wrapped rolls by beatboxing a rendition of the Free Willy theme, as detailed on an expansive sushi menu.
Led by head shushi chef Toshiaki Mizutani, a Tokyo native with more than 30 years of experience, the chefs at Tokyo Bay Japanese Restaurant craft sushi rolls, teriyaki dishes, and crispy tempura-fried entrees from fresh, locally sourced ingredients. Its most popular rolls include the Wuz Up Be roll, stuffed with spicy yellowtail, avocado, and green wasabi-flavored tobiko, and the Deadliest Catch roll with snow crab, avocado, mayo, and roe, all topped with grilled eel and a savory sauce. Fuji rolls are filled, volcano-style, with spicy hot sauce, and after taking a bite, diners can put out the flames that erupt from their mouths with Japanese and domestic beer, sake, and wine.
In addition to sushi, guests feast on steak, chicken, and seafood in housemade teriyaki sauce. They slurp down noodle dishes or crunch into meats, vegetables, and tofu coated in tempura batter and fried to a light, crispy finish.
Named one of the city’s best family-friendly restaurants, Sushi Rock Grill specializes in Pan-Asian entrees and creative sushi rolls made from fresh, premium seafood. Bypass cross-planetary hole digs and emerge onto the flavorful Silk Road with the expansive dinner menu featuring pad thai with chicken ($14), Japanese-inspired teriyaki filet mignon ($19), or saigon noodles, a shrimp-studded pile of vermicelli rice noodles, fresh herbs, and peanuts covered in a spicy french-vietnamese sauce ($16). The sushi menu offers creative starters, such as a spicy tuna martini, a mixture of spicy tuna, daikon radish, avocado, and ponzu sauce shaken, not stirred, in honor of legendary man of mystery Barry Bonds ($11.95). Placate palates with one of the restaurant’s innovative sushi rolls, such as the Tampa, a tubular testament to lightly battered grouper, mayo, and white onion ($7.95), or the Eskimo, fresh salmon and cream cheese wrapped in snapper, baked, and served with teriyaki after the waiter rubs noses with the chef ($9.95).