An unwavering devotion to freshness permeates Tomacelli's kitchen, where pizza chefs adorn their daily made dough with house-made sauce, all-natural cheese, and more than 50 market-fresh toppings. Millions of possible build-your-own combinations complement 23 creations brainstormed by a husband-and-wife team, from a ham-and-pineapple-studded hawaiian pie to the seafood supreme's maritime medley of fresh ingredients. Not content to recline on the edible laurels of their circular masterworks, the Tomacelli's kitchen team rounds out the menu with piping-hot pasta dishes and fresh salads.
It isn't just the delicate balance of flavors that makes sushi-making such a revered art form. Sushi chefs also take great pride in presentation, carefully considering aspects such as color and texture, to create a cuisine that's as pleasant to look at as it is to eat. Such is the case at Tokyo Japanese Restaurant, where chefs roll more than 25 different maki and create 21 distinctive hand rolls, using tender octopus, spicy tuna, or a distinctive mix of peanuts and avocado to differentiate the various choices. Guests can feast their eyes on their perspective orders on the photo-rich menu, which gives them a glimpse into what their maki roll will look like so they aren't as nervous when they meet it in person.
In addition to featuring meticulously sliced orders of nigiri and sashimi, the menu also features a number of traditional Japanese entrees. Crispy vegetable tempura, beef teriyaki, and hibachi-grilled shrimp each showcase a specialized form of cooking that demonstrates the restaurant's deep ties to Japanese tradition.
One side of Fuji Sushi & Hibachi Grill is all fiery spontaneity, where hibachi chefs grill, slice, and flip entrees in front of spectating diners. The other side embraces artful arrangement in the form of gyoza and maki rolls plunked into bento box compartments and sushi nestled into neat rows under flowery garnishes. Both sides, however, clearly prize presentation. Chefs create a spectrum of cooked and uncooked Japanese dishes at the eatery, including 16 specialty rolls, teriyaki-dressed meats, and noodle soups. Their à la carte sashimi layers slices of fresh seafood over rice, running the gamut from classic tuna to surf clam, a type of mollusk named for its best sport.
Tokyo chefs employ traditional Japanese culinary techniques when they dunk shrimp in tempura batter, douse beef with teriyaki sauce, and sear cubes of hibachi chicken. They flaunt this same technical virtuosity at the sushi bar, where they concoct maki rolls with classic ingredients, such as salmon and shrimp, as well as more eclectic morsels of fried chicken and peanuts. As Japanese figurines stand guard nearby, these sushi masters also trim thin slices of tuna and red-snapper sashimi to lay over small mounds of rice or gaping holes in the knees of their diners’ jeans.
The chefs at Tokyo Sushi & Hibachi perform culinary feats over sizzling hibachi grills and behind the sushi bar. They roll lobster and salmon together, topping it with tuna and the chef’s special sauce, to create the red lobster roll and cook chicken katsu to fit inside dinner bento boxes. Other Japanese offerings include hibachi steak, Japanese noodles, and fried rice dotted with pineapple.