An eclectic mix of ingredients, such as chipotle peppers, coconut shrimp, crawfish tail, and crunchy duck, gets stuffed inside the more than 40 signature rolls at Wild Sushi. Chefs swaddle shrimp tempura, cream cheese, and jalapeños inside the Red Rock roll and top the creation with spicy tuna, crabstick, and “exploding” sauces. “This roll was a behemoth, a massive construction standing at least 8 inches tall on the plate,” wrote Teresa Gubbins of DFW.com, who highlighted the roll in a review of the eatery. Towering rolls aren't the only surprises up the chefs’ sleeves. They also hide unexpected sweet touches inside their creations in the form of strawberries and honey walnuts. In addition, chefs stoke fires to heat up a variety of Japanese entrees, such as salmon steaks served with an apple-miso sauce or tilapia sautéed in a spicy coconut-curry sauce.
Guests settle into sleek wooden chairs at tables covered with squares of brown butcher paper to draw caricatures of sushi rolls playing tennis. Large teardrop lanterns fill the simple, modern dining room with light and illuminate a sushi bar backed with a wall of soothing waves.
Sushi Yoko combines a clean modernist interior with a classic array of Japanese fare. Their sushi chefs roll simple maki that showcase morsels of eel or tuna, much as plants and sculptures are showcased in the mauve and tan insets along the dining-room walls. Chefs also combine flavors into specialty rolls such as the DFW Tower roll, a medley of crabmeat, avocado, and spicy tuna. Flames lick entrees of una ju, a broiled freshwater eel in unagi sauce, or katsudon, a combination of deep-fried pork loin with veggies, eggs, and house sauce. A broad sushi bar gives ample illumination for diners to admire chefs' artful presentation and the tiny autographs they leave on every grain of rice.
If you peek into the kitchen of Big Fish, you might see sushi in its rawest form: a whole salmon, fresh from the ocean, scales shimmering beneath the chef's knife. Breaking down whole fish is a daily activity for the restaurant's chef, who excels at preparing platters of tender sashimi and sushi rolls. Sizzling fried rice, bento boxes, and ramen bowls are a few other specialties. Pair your meal with one of the spot's specialty drinks, such as a green tea frappuccino or a boba smoothie.
Conversations pause and heads turn whenever servers at Japanese Grill carry their signature sushi boat through the dining room. Onboard the handsome wooden vessel, a dazzling spread of specialty rolls, nigiri, and sashimi showcases the sushi chefs’ culinary talents, creativity, and eye for aesthetic spectacle. Their repertoire of rolls ranges from classic crab california rolls to innovative Rock rolls with shrimp tempura, jalapeño, and sweet spicy mayo—each sliced and lined up on its own specially shaped plate.
As the sushi chefs work behind their bar, Japanese grill gurus busy themselves in the kitchen, sizzling up seafood teriyaki, flame bathing hibachi meats, and causing pots of udon noodles to boil with but one seductive glance. Meanwhile, out amid the burgundy booths of the dining room, bartenders dole out cups of hot sake and specialty cocktails beneath the glimmer of hanging blue lanterns and the flicker of flat-screen TVs. Come Tuesday, the restaurant erupts into a music-fueled party powered by karaoke jams.
Sushi Cafe owner Dae Woo calls upon nearly two decades of restaurant experience in Asia to cultivate a chopstick-friendly menu bursting with sushi rolls, tempura delicacies, and traditional Japanese dinner entrees. Artful arrangements of sushi decorate the restaurant’s bar, and steamy bowls of miso and udon soups obscure the view across booths nestled between wooden screens. Chopsticks clash over thick cuts of sashimi that await the winners on soft beds of rice, and thin slices of beef doused in korean sweet sauce represent the Asian mainland. As if to show off their culinary prowess, the expert sushi chefs dare diners to customize their own rolls and fearlessly dive headfirst into deep fryers to retrieve tempura vegetables.
At Om Sushi, chefs prepare Japanese cuisine as well as boldly flavored Korean dishes. They fill sushi rolls with components such as pickled radish, white tuna, and scallops, garnishing plates with strips of sage-green nori or chopped mango. Udon noodles simmer in broth with shrimp tempura, and morsels of beef marinate before being grilled for bulgogi. Patrons can wash it all back with sake, wine, and imported beers.