Time is of the essence at Angel Fish Restaurant. Every season, its chefs change up their selection of small plates. Fresh fish arrive daily. And for one hour during the week, Angel Fish treats its visitors to a combination of early-bird specials and happy hour sake.
On any given day, though, there are some things you can count on. The kitchen produces sushi, sashimi, and complex but comforting entrees such as nabeyaki-udon noodles with clams, chicken, vegetables, and a poached egg beneath a shrimp tempura topping. For each bite, diners can thank Chef Takao Minatoya, who has been experimenting with traditional and contemporary flavors since man started eating fish way back in 1998.
Japanese cuisine is as much a form of art as it is a delicacy, and the chefs at Little Madfish put their creative talents on display while crafting more than 50 unique sushi rolls. Bento-box lunch specials combine teriyaki meats with delectable sushi, and sushi party platters feed 3–8 people or one shark too lazy to gather its own seafood. Diners can complement their meals of teriyaki-slathered chicken or braised short ribs with sake and imported Japanese beers.
Kane Sushi's alphabetized specialty sushi menu stretches from A to T. Or, 420 to T, to be more precise. The 420 Roll contains avocado, tempura shrimp, masago, tuna, and unagi. At the other end of the alphabet, the Too Hot for Sheila roll holds extra spicy tuna and avocado inside, and hamachi outside. In between the two, a huge spread of creative sushi rolls offers something for every palate: crab meat and tempura shrimp with garlic (the Nuclear roll); tobiko, kaiwarei, and salmon (the Marcei roll); and a baked california roll with spicy scallops up top (the Mac and Cheese roll).
But chefs don't just work with raw food?they also prepare kitchen entrees. That means deep-fried chicken, whole-grilled squid and beef ribs, and teriyaki.
In the Tao Restaurant kitchen, chefs labor over stoves during the three-day process of crafting housemade noodles and broth for their authentic Japanese ramen dishes. Iron grills sizzle with the meats and seafood of Japanese teppanyaki and teriyaki entrees, and sushi chefs slice up colorful maki rolls, adorning them with flourishes of cucumber flowers, slivers of radish, and intricately sculpted dollops of wasabi. Servers bear plates out into the dining room, where sunlight pours in through towering windows onto sleek tabletops. Nearby, pots of bamboo shake gently as though they were caught in a ge
A 20-year career prepared Chef Tomo Owada for the opening of Tomo’s Japanese Cuisine, one that taught him to prepare every meal “thoughtfully and artfully.” He gained this attention to detail by first training as an assistant sushi chef for four years in Japan, as well as learning how to manage a kitchen. In 1999, he emigrated to California and has worked in other kitchens ever since.
Chef Tomo’s cuisine reflects both his traditional training in Japan and the sustainable values he found in California, where he learned that food also needs to be “prepared consciously.” Following this philosophy, Chef Tomo incorporates organic ingredients from farmers markets and locally sourced fish into a seasonal menu that includes sushi rolls, chicken teriyaki, and vegan ohitashi—Napa cabbage rolls stuffed with spinach. To prepare these small dishes and sushi, the kitchen makes everything from scratch without the use of a microwave, freezer, or hot laptop battery.
Teppanyaki chefs twirl their knives and ignite towers of flame while cooking meals tableside inside Hana Japan Steak & Seafood. They slice new york steaks, chicken, and salmon and toss scallops onto the grill alongside chopped veggies and mounds of rice, all without ruffling their tomato-red toques. Each hibachi dinner comes with a shrimp appetizer, a bowl of soup, and a salad with organic Hana dressing imported from the organic part of Japan.