Visitors walking into Sakuma Japanese Restaurant looking for high-quality, traditional Japanese cuisine can rest assured they're in good hands. In addition to the strong menu, sushi chefs make a daily special chef's choice roll, while the attentive staff goes the extra mile to make sure guests feel welcome. At sushi-making classes, they can even learn to make some of the signature rolls.
Orchid’s 7,000 square feet of sleek feasting space invites diners to sample a smorgasbord of contemporary pan-Asian cuisine featuring fresh sushi, hearty Korean barbecue, sweet Thai curries, and more. Entrees such as the braised Korean short ribs ($22) and the Thai green curry with shrimp ($16) detonate saucy taste explosions along thin red lip lines. Chlorophyll-friendly options include the vegetarian dinner plate ($15), a meatless medley of tofu steak, seaweed salad, kabocha mashed potatoes, and mixed vegetables glazed in a miso-teriyaki sauce. For professional chopstick twirlers, Orchid offers an expansive selection of specialty sushi, including Crunch Melt, with shrimp tempura, cream cheese, and melted mozzarella, drizzled with unagi sauce ($14), and Salmon Obsession, a savory mix of fried and fresh salmon ($16) named in honor of Calvin Klein's best-selling portable grill.
Ginger-sauteed squid. Deep-fried pork. Creamy avocado and salmon. Dishes at Sushi Bar deliver fresh flavors, inventive pairings, and plenty of options. From maki to noodles to plated teriyaki combos, the menu greets hungry guests with diversity and Japanese favorites.
There are nearly 200 items on the menu at Kiku Sushi & Hibachi. Sushi, of course, plays a big role in that total; the menu features specialty rolls, hand rolls, sashimi, and sushi bar entr?es that mix and match all three. Hibachi dinners come in a variety of options as well, from steak and shrimp to filet mignon and lobster tail. Groups can round our their meals with orders of yaki soba or seafood udon.
Nozumi’s culinary team of world travelers turns to seasonally available ingredients and their own global palates to create innovative Japanese cuisine. While seated at a high-top table beneath a hushed lighting fixture or nestled in a cushy booth, diners can choose shareable plates from five tapas-style menus or entrust their selections to the chef, who employs a fresh selection of seafood to furl signature sushi rolls such as Rinjin Dragon, packed with shrimp tempura, fresh-water eel, and veggies drizzled in spicy mayo. Non-sushi entrees include grilled tiger shrimp and seared day-boat scallops swimming in creamy basil sauce and fettuccine noodles, and a tuna sandwich anchored by seasoned yellow-fin steak and coleslaw. Guests can also set up shop at the sushi bar or reserve the private Tatami room, designed to accommodate 8–10 people or one very large secret.
Sleek decor and bold colors fill Sushi-Ai's dining room to complement the elegant plates of sushi rolls and Japanese-influenced entrees. A white banquette lines one wall and modern chairs snuggle up to black tables illuminated by candlelight. Against a red-tiled backdrop, sushi chefs slice up nigiri and arrange their signature maki rolls, which can be cloaked in black rice upon request. The Green Turtle roll comes topped with shrimp and wasabi tobiko to hide its core of freshwater eel and avocado, and the salmon Obsession is filled with cucumber and crabmeat that move in with lightly battered spicy salmon, gradually copying the salmon's personality quirks and mannerisms.