Roy Lui and Chanel Liu, expert fish purveyors and Tsukiji Sushi Bar & Restaurant's proprietors, place veteran chef Haruo Komatsu at the helm of a kitchen stocked with fresh fish and tender Koshihikari rice. Sourced from the enormous Tsukiji fish market in Tokyo, sushi staples including albacore tuna, salmon, and eel curl up in sleeping bags of salty rice and seaweed alongside more exotic offerings such as sea urchin, flying-fish roe, giant clam, and lightly grilled submarine. At the sushi bar, chef Komatsu awes onlookers in seven nearby seats as he deftly slices rolls and doles them out for immediate consumption.
At Fengshui Japanese, you won't only find colorful sashimi and sushi rolls and teriyaki dishes, but also a panoply of Chinese favorites. The cooks whip up housemade dishes from both countries, drizzling roasted duck in a Peking sauce and topping beds of rice with kung pao prawns coated in a spicy Hunan sauce. Customers can mix and match all of their favorite dishes with the all you can eat and drink option, allowing them to feast on California rolls, fried buns dipped into condensed milk, and General Chao's chicken in one meal.
The restaurant serves up domestic beers such as the local Anchor Steam alongside glasses of Thai tea and sake.
Taste the face-melting guitar solos a single sushi on Ace's menu can pull off with one grain of rice tied behind its back. Octopus nigiri ($3.50), scallop sashimi ($8.50), and chicken teriykai skewers ($7.80) crescendo appetites into the main course. Try Ace's signature mango lobster specialty roll with cilantro, spicy mayo, and macadamia nuts ($9). Creative rolls such as the Scorpion (crunchy rock shrimp, scallop, and caramelized pecans wrapped with mango and avocado, $11.50) and the Ozzy (tempura shrimp wrapped with crab, avocado, jalapenos, tobiko, and spicy mayo, $12.50) along with more traditional tastes such as a California roll ($5.25) and dragon roll ($13.50) satisfy any sushi ace.
Mas Sake performs its fusion of Japanese and Mexican cuisines from its perch in the Marina district. Within the high-energy establishment, chefs craft both traditional Japanese fare, including teriyaki dishes and sashimi, as well as sushi that twists in flavors of preserved lemon, Cajun shrimp, jalapeno, and piñata. Conversely, chefs roll hand-made tortillas around sushi-grade ahi to render Japanese-tinged tacos.
Mas Sake hosts a festive whappy hour on weekdays, when libation lovers can slake thirst on cocktails, beers, and sake bombs. The restaurant's dim lighting swathes plush booths and wooden fixtures in a large dining room fit for both intimate dinners and celebrations.
A Tootsie Roll is known for its chewiness and cocoa flavor. But at Chin Sushi Bar and Restaurant, the Tootsie roll takes on a different form: a sushi roll in which crisp shrimp tempura, spicy tuna, and salmon lay snugly against one another. Or try the Joey roll—the miso-marinated tuna, unagi, and avocado combination has nothing to do with a baby kangaroo. Chin Sushi's chefs turn out such catchy-named specialty rolls—more than 30 in all—inside a brightly colored eatery whose walls are dotted with colorful landscape prints. Signature maki rolls also make an appearance on the extensive menu, as do dinner entrees such as pan-seared salmon, vegetable udon, and grilled chicken teriyaki.