The delicate subtlety of Fuji Yama Sushi & Thai Cuisine's exotic selection of sushi rolls, nigiri, and sashimi serve as a cool yin to the yang of a hearty selection of flavorful Thai fare. Immerse tongues in a full-fledged savory saturnalia of entrees, such as the curry duck, whose crispy exterior and curry kimono flank veggies and jasmine rice ($18.95), or the whole red snapper topped in chili sauce, peppers, and onions ($24.95). The eatery's sushi menu houses more than 50 specialty rolls created by skilled uncooks, including the Sexy Man roll, a savory medley of tuna and avocado topped with tempura eel, roe, and sexy-man sauce ($12.95), and the massive King Kong roll, which contains more sea creatures than Poseidon's guest house ($16.95). All sushi comes with a choice of a seaweed-, rice-, or soy-paper exoskeleton, and the adventurous nigri selection showcases such options as quail egg ($1.25/two pieces) and conch ($4.75/two pieces).
Situated a few chopsticks’ length away from a nearby beach, Sushi Shoya serves Japanese fare and sushi amid ocean breezes. Inside, foliage spills from wicker baskets lining the doorway, echoing the pale green walls that envelop the eating environment in a natural tone. Guests can settle into black leather chairs at a table or sidle up to the sushi bar, where chefs slip fresh fish such as salmon, tuna, and spicy yellowtail into a variety of specialty rolls. Unlike their more secretive maki counterparts, nigiri sushi pieces covered with eel, surf clam, and smelt roe let it all hang out, much like clotheslines on vacation.
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.
Yuki Japanese Steakhouse satisfies wanderlustful taste buds with a tantalizing spread of authentic international fare in a family-friendly dining environment. Set sail toward appetizer island with the seaweed salad ($5) or head straight for dinner bay with the beef katsu, a breaded culet fried to a crunchy crisp and served with rice and vegetables ($17.95). Fresh sushi options include the Mexican roll, curled up with fried shrimp, smelt, avocado and mayo ($5.50), and the Rainbow roll, which cleverly combines the flavors of seven different types of fish with refracted ultraviolet light ($8.50). Harrowing hungers find a three-course solution with the filet mignon and scallops-teppan dinner, served with soup, salad, veggies, and rice ($21.95).
The culinary creators at Chiang Mai Thai & Sushi Bar artfully twist a variety of sushi rolls and curate a menu of traditional Thai dishes. The hot pepper and basil with beef or pork ($10.99) and Siam tofu ($14.99) are both doused in house-made chili sauce, which warms tongues with a gentle flame beneath the restaurant's potted bamboo and hanging art. The Fancy Duck dish ($18.99) arrives tableside with a posse of cashews and veggies while dinners admire dishes elegantly presented on indigo flatware, ornate wooden trays, and the backs of sleeping butlers. Cool glasses of Singha beer ($4.99 each) complement rolls from the sushi menu, such as the Dancing Dragon ($13.99), a duo of shrimp tempura and imitation crab that sashays among cucumber and scallions to a smattering of masago applause.
Tokyo Bay Mang Sushi and Japanese Steakhouse spans a spectrum of cooking ideologies, simultaneously folding fresh, raw fish into sushi rolls, searing hibachi items in a scorching blaze, and rounding out the menu with pan-Asian entrees and Thai dishes. Chefs fire up three front-and-center teppanyaki tables, where flaming plumes obscure steak, shrimp, and scallops. The King lobster sushi roll sports dual tempura and fried lobster tails swept up in the flavors of faux crab, asparagus, avocado, and eel sauce. Basil sprinkles thai curries and piping-hot seafood, served behind a façade that mimics the tiered roofs in Thailand that protect possessions from pad thai monsoons.