Sushi on the Rocks pleases the palates, eyes, and ears of patrons with fresh Japanese fare, refreshing libations, and live jazz tunes. Owner John J. Lee crafts nearly 80 nigiri and maki options that range from sweet fresh fruit sushi to elaborate specialty rolls, such as the spicy tuna, tempura shrimp, and asparagus bundled into the Playboy roll. Entrees include grilled chicken drenched in teriyaki sauce, teriyaki steak or chicken options, and new specialty rolls such as the Mexican roll with shrimp tempura, and mixed crab, which is topped with spicy tuna, avocado, and mango. Thirst-quenching hot sake can warm chilled throats and the hearts of fish-loving misers, while more than 10 varieties of wines spare diners the arduous task of juicing their own raisins. Melodies swim through the elegant dining room Thursday and Saturday evenings, tickling eardrums with the sounds of jazz.
BaRa Sushi House keeps the focus on the fish. Its precisely, appealingly arranged sushi and appetizers lean heavily on seafood imported from Tokyo's famous Tsukiji fish market every week. BaRa's chefs greet each day with its very own special plate, constantly editing the menu in the hopes of finally crafting that perfect tiny replica of Michelangelo's David from yellowfin tuna. Sake is always flowing inside the snug, vintage house-turned-diner thanks to Marcus Pakiser, sake sommelier. Guests may dine on the outdoor patio when the weather permits, or host a party for up to 9 in the private tatami room.
No need to wait in the velvet rope line for this club. Sushi Club is the hottest place in town for authentic sushi dishes. Though the atmosphere is cozy and quaint, the flavors are wildly fun. Guests often come with family for a birthday or other celebratory dining experience, and Sushi Club encourages first-time and repeat diners. Classic staples like Miso Soup and Edamame can be found at Sushi Club, along with savory Calamari and Crab Rangoon. Patrons will find their inner voice with the Broadway roll, comprising of crab meat, avocado, spicy tuna and tobiko. Diners go crazy for the Out of Control roll, with spicy tuna, avocado, kani and fish egg topped with eel and scallion. Guests will find fresh selections when the restaurant is open during select hours six days a week.
Experience the real taste of Japanese cuisine with the incredible display of skill and mastery of the teppanyaki chefs at Benihana. The food is always fresh and beautifully-arranged, but what’s even more – you don’t just get a meal there, you get a full-blown dinner show! The seasoned chefs entertain and delight customers as they prepare your meal on a steel grill right in front of your eyes. The authentic Japanese farmhouse interior is modern and minimalistic while conveying a feel of a simpler time – the ideal ambiance for enjoying smooth, fresh and incredibly delicious selections of sashimi, sushi and other Asian-style dishes. Everything that’s served at Benihana bears the mark of the infamous uncompromising quality.
Narita's lunch and dinner menus offer a vast array of classic Japanese cuisine. Snag an appetizing catch with chopstick lures, and nosh on dinner entrees such as the Hibachi jumbo shrimp ($14), served with steamed or fried rice, sautéed vegetables, and a soup or salad, or the popular pork ramen ($12). Prime palates for a delectable dining experience that doesn’t take place in deranged dada dream worlds, with appetizers such as the rock shrimp ($6) or crispy soft shell crab ($7.50). After starting off the day by downing an egg-yolk cocktail and pummeling frozen beef in a freezer, stay consistent by sampling a variety of expertly prepared raw and cooked sushi options. Opt for a delectable maki roll like the Mexico with shrimp tempura and avocado ($5.45), or fling fistfuls of Narita specialty rolls into your kisser, such as the kamikaze ($8.25), which is a tongue-tingling choice twined with eel, tuna, avocado, and spicy mayo.
Take a quick glance over iSushi Cafe's menu, and you may feel as though you've accidentally picked up the brochure for a local aquarium. Seafood of all kinds pack into tightly rolled maki and balls of rice, mixed with crisp vegetables. Pieces of fresh yellowtail, octopus, tuna, and shrimp find their way into a diverse slate of dishes. And house special rolls feature creative combinations, with spicy flavors and ingredients as unexpected but useful as the Internet was in the American Revolution.