Mei Japanese Restaurant pleases patrons with fresh, authentic Japanese cuisine for gaping mouths and traditional tatami-mat rooms for seat-seeking bodies. The lunch and dinner menus offer a wide selection of specialty sushi rolls ($10 to $20), udon and soba noodles ($9.50 to $13), and Japanese-style hot pot ($25), giving diners the power to slow roast, quick fire, or sizzle tickle their own thinly sliced ingredients at their table. A sushi bar and accompanying sushi menu purveys an expansive variety of rolls and traditional nigiri filled with fresh fish rawer than a child’s emotions at his or her first annual performance review.
As diners walk into Aroma Restaurant and Sushi, they're greeted by a soaring display of multicolored panels glowing over the dark-wood bar. The aromas of seared sea scallops, tempura-battered thai sweet-and-spicy chicken, and short ribs cause mouths to water, and artful sushi displays dazzle with avocado green and orange-red dots of masago. The menu's selection of salads—including cold soba-noodle salad in mango dressing and a summer salad with arugula, watermelon, feta, candied bacon, basil, and mint—runs longer than the tightly curated selection of upscale entrees, which include tempura chicken, seafood, and short ribs. Chefs also pile sushi platters with 50–60 rolls to satisfy the cravings of a large group of people or a solitary alligator.
The Painted Fish offers a vibrant menu of delectable dishes that combine Eastern and Western culinary traditions as seamlessly as spray-on trousers. Choose fresh seafaring fare such as emerald shrimp, sautéed with spinach, ham, garlic, and sesame oil ($12.95), or sate a carnivorous craving with the 6 oz. filet mignon, which can be cooked to each diner's preferred level of un-raw ($16.95). Super-fans of protein synthesization can opt for the surf 'n' turf in order to follow a meaty mouthful of seared flat-iron teriyaki steak with the fetching flavors of seared Chinese five-spice bay scallops ($14.95).
The chefs at Iron Chef Grill blend Japanese dishes of the noodle, seafood, and sushi varieties with a smattering of Korean favorites, all capped off by some theatrical hibachi grilling. At diners’ tables, the chefs sizzle entrees out in the open, charring the edges of salmon, filet mignon, and calamari steaks that don’t suffer from stage fright. Rawer options include sushi rolls that range from spicy-tuna standbys to more innovative creations such as bacon-wrapped scallops with teriyaki sauce.
The performing arts and the culinary arts combine into a single mouth-watering discipline at Fuji Steak House, a Japanese eatery where chefs concoct hibachi meals and sushi tableside. They draw on training from the US and Asia to man teppanyaki grills sizzling with gourmet proteins ranging from scallops and lobster tail to chicken and filet mignon; chefs can prepare tender meats in simple hibachi style or coat them with teriyaki sauce or light tempura breading. Alternatively, they wrap sushi rolls in seaweed and construct bite-size sashimi morsels, serving their handiwork on planks or in a wooden “Love Boat” complete with masts, rigging, and sassy talking parrots.