Helmed by a chef with 17 years of experience, Yoi Yoi Japanese Steakhouse and Sushi treats visitors to a spread of stir-fried rice, delicate shellfish and tuna nigiri, and hearty dinners of grilled chicken and steak. Hard at work in the kitchen, hibachi chefs stir fry lo mein noodles, grill steaks, and sear plates of lobster and filet mignon. Sushi experts meticulously prepare traditional delicacies such as tamago or octopus nigiri, as well as more contemporary and adventurous sushi bar dishes, such as handrolled maki with salmon and mango, or tuna and avocado arranged in a martini glass with masago roe.
Named after the Japanese word for happy, Genki Noodles & Sushi captures the feel-good delicacies enjoyed by owner Reid Zeising during his childhood in Tokyo. Reid now oversees three locations that dish out a signature menu of traditional and experimental sushi rolls, tuna specialties, and Japanese barbecue bowls packed with grilled meats or tofu mixed with noodles or rice. In many dishes, classic flavors of spicy tuna and fresh water eel mingle with unusual additions such as parmesan cheese or mango.
Though each location sports its own distinct décor, all three locations glow under flat screen TVs and the blue light of fish tanks populated by ocean critters and a merman trapped in the body of a hermit crab. The Virginia Highlands location mingles exposed brick with a covered outdoor patio replete with breezy fans.
True to its name, Maki Fresh Atlanta crafts all of their dishes—from traditional sushi to their unique maki sliders—the moment guests place their order. Beyond classic sushi rolls, the menu features sashimi-grade fish arranged into unorthodox dishes. For example, a hibachi bowl comes with carrots, cucumbers, and spicy sauce atop filet, and burgers surprise taste buds with the interplay of pickles, maki spicy sauce, and tempura onion rings. Maki's chefs ramp up production for catering services, and host private parties of up to 30 people in the Atlanta location's private dining room.
With a few deft twists of the knife, chefs at Sushi House Buckhead slice fresh fish into a rainbow of rolls. They spoon bright orange dollops of roe onto the red dragon roll's green jalapeño buttons and wind salmon around small bouquets of sprouts. But sashimi, nigiri, and maki aren't the only meals rolling out of the kitchen—dishes such as beef and chicken teriyaki offer warm, noncylindrical sustenance washed down by sake. Though the chefs are busy conjuring the menu from fresh ingredients and freshly baked chopsticks, they also provide catering and host sushi classes that let laypeople in on maki-making secrets. Sushi House Buckhead is connected to Florida's Sushi House Orlando by a particularly long tuna roll.
Kuroshio Sushi Bar and Grille slices the finest fresh fish in a welcoming atmosphere, offering a cornucopian menu of sushi, sashimi, and Japanese entrees. Ably warm taste buds with an appetizer of soft-shell crab, soy marinated and tempura-fried ($7) before moving on to flavorful main-course dishes. Sample bites of the house specialty tuna ahi poki maki, a marinated Hawaiian-style roll ($6), or eschew rice with thinly sliced cuts of salmon poki sashimi ($18 for 10 pieces). Lovers of flame-kissed fare may prefer a peppery plate of spicy lemongrass chicken orbited by savory satellites of miso soup, salad, and steamed rice ($12). Amplifying a festive ambiance, Kuroshio hosts events including sake tastings organized by a certified sake master and live jazz performances to keep growling ears well-fed.