Sakura Japanese Restaurant's chefs forge sushi and Japanese dishes, which emerge into a dining room filled with art and racks of katanas. Smaller knives hew fresh fish into specialty rolls at the sushi bar, and tableside hibachi grills sizzle meats, seafood, and vegetables before audiences of captivated diners and concerned piles of dry straw. An all-you-can-eat menu replenishes plates with unlimited sushi and tempura, and the restaurant's BYOB policy allows guests to bring along their own bottles of wine.
In the evening, Kugo Steakhouse & Sushi Bar's chefs fire up their hibachi grills and begin to slice chicken and juggle seafood with panache, as nearby sushi chefs wrap fresh ingredients into tasty rolls. Noontime diners can opt for teriyaki lunchboxes or specials that include two or three sushi rolls.
At Ginza Japanese Restaurant, fine dining is as much about the presentation as the taste. Hibachi chefs take to the dining room to cook up flavorful meals of filet mignon, teriyaki chicken, and fresh seafood right before diners' eyes, and then amp up the wow factor by constructing fiery volcanoes out of onion rings and making normally land-bound shrimp fly. The restaurant's sushi chefs are equally fastidious about presentation. Their selection of rainbow-hued makis include the fantastic roll, which features spicy tuna, salmon, and yellowtail, along with marble seaweed and tempura flakes.
Red Parrot Asian Bistro puts a fresh take on Thai, sushi, and other pan-Asian specialties. The chefs pack the huge menu with specialty sushi such as the royal mountain roll, complete with steamed lobster, asparagus, and seared white tuna. Freshly cooked dishes also abound, including Thai noodles and Korean short rib, which guests can pair with cocktails or bubble tea.
With 30-years of restaurant experience, Sam Louie, Mai Dragon's owner, describes his restaurant's menu of Chinese dishes as big, "almost like a book." There's truly no shortage of options when it comes to popular favorites, from sweet and sour pork and kung pao chicken to shrimp fried rice and beef lo mein. Vegetarian options also abound and include spicy ma-po tofu and crispy, deep-fried eggplant.
The other main attraction is the expansive sushi bar, where three expert chefs, including a 12-year veteran from Domo, slice and dice fresh fish into immaculate specialty rolls made with tamaki rice and sashimi. The fiery, tuna temptation roll incorporates pepper tuna and spicy tuna with avocado and hot sauce, while the Maryland maki focuses on fresh crab meat, avocado, scallop, and fish egg. It's almost a shame to dig into a helping of seared salmon, since its delicate presentation looks like a modern work of art or an ancient sculpture if the Greeks had been more into raw fish.