At House of Genji, talented chefs whip up sumptuous steaks, fresh seafood, and tasty fried rice before diners' eyes in impressive displays of dexterity. Each cook is part culinary master, part showman, and part Level 32 food wizard, slicing and dicing Japanese steak-house treats such as thin-sliced beef chiri-chiri ($17.95/dinner) in stunning tableside shows of fireballs, super-accurate food-flinging, and acrobatic knife work. Seafood and landlubbing fare peacefully cohabitate the list of hibachi delights, with juicy cuts of filet mignon ($22.95 for dinner) sizzling in an appetizing aroma alongside tuna steak ($23.50 for dinner). Each hibachi dinner arrives with an edible entourage of soup, salad, steamed rice, veggies, and piping-hot green tea, with most dinners available in teriyaki style. For an additional fee, customers can order the steak and lobster entree ($36.95) or Genji seafood combo ($37.95) for the hibachi dinner option.
Despite a tucked-away location inside the Ramada Silicon Valley, Infused Sushi & Tri-Burger attracts customers into its spacious, brightly lit dining room with the promise of zesty, Asian-American fusion. In the kitchen, traditional Japanese flavors mingle with American classics to yield customer favorites such as the Japanese-style fried chicken and the Tri burger, which piles sautéed mushrooms and onions atop a triangular patty and bun. Chefs flaunt artistic talents behind a lengthy sushi bar, wowing onlookers with gorgeous cuts of fish and their elementary school artwork. Open until midnight on most nights, the eatery serves appetizers and shakes house cocktails until closing.
At Sushi Blvd, a tantalizing display of teriyaki steaks and udon noodle soups intersects with ocean-fresh sushi creations to entice taste buds with dinners that embrace the intricacies of spicy, umami, and tangy flavors. Guests kick off feasts with plates of steamed mussels or savory enoki mushrooms before investigating specialty rolls including caterpillar rolls draped in slivers of avocado, and Flying Duck rolls dusted with crispy tempura flakes. Hot plates of pork katsu and fresh mackerel pair with potent glasses of sake, which help guests toast to the chef’s good health or the waiter’s uncanny Hume Cronyn impersonation.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
If you stop by Harumi Sushi between Monday and Thursday, you can get a sake bomb with your monkey brain. Both names might sound a tad alarming, but they're hardly literal: the sake bombs consist of a shot of sake dropped into a cup of beer, and the monkey brain is an appetizer of mushrooms, each deep-fried and stuffed with spicy tuna.
Other names on the menu are more honest. The rainbow roll, for example, does indeed flaunt several colors—its snow crab and avocado filling is decorated with different slices of raw fish. The staff arranges the orange blossom roll into the shape of a blooming flower, while the salmon wrapped around the rice lends orange to the presentation. And, the flaming dragon roll's combination of yellowtail, snow crab, shrimp, and tuna is actually cooked in fire, rather than simply tricked out in racecar flame decals.
Besides its rolls, the restaurant also cooks up Japanese dishes such as udon soups and teriyaki-flavored meats. Its bento boxes allow guests to sample a bit of everything, with compartments for chicken teriyaki, tempura vegetables, and sashimi or a California roll.
Seated at the long, curving sushi bar, diners at Super TGI’s Sushi get a close look at the chefs’ artistry: slicing and artfully arranging plates of fresh sashimi, perching lacy tempura atop bowls of udon noodles, and, of course, rolling dazzlingly colorful maki. But their most impressive feat might be entirely mental—they also must have a command of the nearly 100 types of specialty rolls on the menu. Of course, the ultra-creative names might well be a good mnemonic aid. No one will look askance if you order, for instance, a Mammamiya (unagi and hamachi), an eBay (a classic California roll plus shrimp and tobiko), a Miss Netscreen (tuna, salmon, and shrimp rolled in cucumber), or a Brian (seven kinds of fish, not counting the shrimp tempura).
Seafood doesn’t exhaust the abilities of the restaurant, a new outpost of the original TGI's Sushi in Campbell. Beyond the sushi bar’s red paper lanterns, groups sup on hot dishes such as sukiyaki, teriyaki, and the classic breaded pork dish tonkatsu.