Rice Asian Take-out’s cooks ladle sauces such as red coconut curry, pinoy adobo, and spicy sesame over meats and veggies prepared in Chinese, Filipino, and Thai traditions. Pork ribs in a citrusy tamarind broth vie for citrus supremacy with black mussels flavored with basil and lemongrass, and rice dishes include tocino—cured pork—with fried eggs. Contrary to what its name might imply, Rice Asian Take-out hosts a dining room awash in bright golden hues that cover the walls and catch sunlight on each table and chair. Two tall plants, stationed in front of gauzy purple curtains, guard the door from Mongolian invaders, and a frieze of framed pictures above the windows entertains eyes.
Chefs Shibasaki San and Michael Luna rely on decades of culinary experience and an ever-changing supply of seasonal ingredients to craft Japanese and Chinese staples. The menu includes 58 specialty sushi rolls that feature thin-sliced fish along with a slew of premium fillings such as roasted jalape?os, red-chili sauce, and scraps of Julia Childs?s first shopping list. The rest of the pages highlight a pan-Asian selection that ranges from teriyaki entrees to yakisoba noodles and sweet and sour chicken.
At Hon Machi Sushi & Teppanyaki, the chefs take center stage to entertain every sense as they fashion culinary works of art. Whether they're on the sidelines putting together specialty hand rolls at the sushi bar or searing combinations of steak, lobster, and chicken at tableside grills, half of the experience is watching chefs create the tasty meals. Deep-red walls surround the eight-seat teppanyaki stations that encourage guests to chat with fellow diners and let them know if they have rice in their beards.
Grill tops sizzle behind the buffet counter at Mongolian Wok & Sushi Bar, where chefs sear stir-fry combinations to order all day long. Diners find plentiful options as they traverse the buffet tables. Stainless-steel bins ensconce Mongolian and Chinese favorites such as general tso's chicken and mongolian beef. And, oblong white plates hold freshly wrapped sushi, so diners can load up with as many rolls as they can eat or use to build a scale model of a medieval castle. The buffet also holds steamed crab legs, rings of shrimp, and mounds of fresh fruit.
Ambient lighting casts a glow over Japanese calligraphy on the walls of O-shi Sushi Place, a restaurant located in the same building as Grand Agave nightclub. The lighting is brighter behind the long, elegant sushi bar, illuminating the chef's knife as he slices through steaks of ocean-fresh salmon, red snapper, and other seafood. That seafood gets served up as sashimi or fashioned into fusion sushi rolls such as the Tropical roll, a medley of tempura-fried shrimp, serrano peppers, avocado, fried banana, and sriracha. Diners can also opt for sizzling steaks seared on a teppanyaki grill, and can pair their dinner entrees with wine and specialty martinis.
Chinese-American fusion stars on the menus served at Taipei Restaurants, located in both Stone Oak and Castle Hills. Both locations specialize in wok-seared moo shu pork served with housemade pancakes, salt-and-pepper shrimp, and triple delight—a tasty trifecta of chicken, beef, and shrimp in a spicy housemade sauce. Sizzling firecracker chicken sets tongues aflame with jalapenos at the Castle Hills dining room, and in Stone Oak, knives glide through tender osso bucco, a bone-in pork shank poached in a traditional sauce of rice wine and soy. At the Stone Oak location, sushi chefs carefully craft maki rolls or assemble plates of precisely sliced sashimi and nigiri from fresh seafood fished by the staff's resident mermaid. The Castle Hills location cultivates serenity with muted tan walls, rows of tall windows, and mounted Chinese paintings that depict subjects from a horse to a parade.