Fittingly, the jalapeno inside of Kotta Sushi Lounge's Jackie Chan Roll gives the dish a kick. The pepper spices up a mix of crab, mango, tuna, and avocado, all decorated with a cilantro ponzu sauce. The roll is part of a long menu of sushi creations, whose wrappers contain ingredients such as asparagus and flash-fried calamari.
The kaleidoscopic swirls of sauce that encircle most sushi rolls at Blue Ocean would be dizzying if they didn’t look so delicious. Each of the beautifully plated chef’s special rolls features innovative use of fresh fish with some unexpected ingredients. The Cajun roll works spicy crawfish into the mix and the Texas roll wraps spicy beef and spinach into individual bites. In addition to sushi, the restaurant's full bar bolsters the menu, which boasts a variety of cooked entrees, such as Vietnamese vermicelli noodle dishes and Hibachi dinners that include rib eye steak and grilled chicken with lemongrass.
From the fresh fish spun into the decadent sushi rolls to the salt on the table, every element of Sushiism Restaurant + Social Lounge is handpicked by the owners, Tomo and Siri Inoue. Head-chef Tomo crafts delicate bites ranging from chicken katsu and tapas-style plates of soft-shell crab and yakitori to 30 specially designed sushi rolls and 10 types of nigiri. Filet mignon sizzles up mealtime entertainment when cooked on 700-degree volcanic stones taken from a dragon’s rock garden and positioned at tables in the black-and-red dining room or on the airy outdoor patio.
Diners won't be distracted by loud music or garish decor at Masu Hibachi & Sushi?here, the food is the star of the show. The menu highlights a massive selection of more than 70 sushi rolls, which are all handcrafted behind a long wooden sushi bar. On the other side of the restaurant, specially-trained hibachi chefs sear steaks, seafood, and teriyaki chicken behind four central hibachi grills, where they add a dramatic flair to mealtime by performing fire tricks, showcasing jaw-dropping knife skills, and placing tiny top hats on each shrimp. Diners can even mix and match these culinary styles by adding a roll or two to their hibachi meals, which already come accompanied by soup, salad, a shrimp appetizer, and steamed rice.
High-backed leather banquettes break up the smoked-salmon red expanse of Sushi Fugu's walls, which are gently illuminated by slender hanging lamps. Artwork peppers the walls, the abstract crimson swirls serving as a pleasant distraction from a meal, unlike an airplane copilot with uptight ideas about when it is appropriate to make a hoagie. Sleek wooden tables serve as a minimalist stage, where the food shines; platters showcase colorful sushi rolls and thin slices of super-white tuna and eel. Meanwhile, hot pan-Asian dishes emerge from the kitchen, where thai spices mingle with kebabs, thick udon noodles simmer in flavorful broths, and soy sauce dapples dumplings.
At Geisha Steak and Sushi Restaurant, fine dining mingles with culinary arts in a creative menu of Japanese specialties cooked over open flames or rolled fresh on the sushi bar. While juggling the entire food pyramid over the hibachi grill, chefs combine meats such as chicken and calamari, filet mignon and shrimp, and steak and lobster with steamed rice and assorted veggies. Meats sizzle as mounds of noodles brown atop the grill and mix with tangy sauces that land somewhere between salty and sweet, like a grizzled sailor’s love letters. The chefs condition taste buds to swoon over cylindrical foods by creating specialty rolls such as the flash-fried White Dragon roll with tuna, salmon, and avocado, or the Fuji-san, composed of shrimp tempura, snow crabs and spicy mayo. Their desserts—such as banana tempura, fried strawberry cheesecake, and mochi ice cream made from rice—deliciously round out meals, leaving otherwise noisy stomachs pleasantly subdued and receptive to patting.