Since 1979, Teru Sushi has treated diners to a menu of fresh seafood prepared with traditional Japanese recipes and served amid elegant zen-like décor. Prep palates with a dish of steamy edamame before helping chopsticks to specialty rolls such as the Dragon Ball, which disguises a classic california roll in a costume of freshwater eel and avocado. The 911 sets taste buds ablaze by bundling shrimp tempura and avocado with spicy tuna, fanning the flames with even more spicy sauce that yields only to the placating coos of crispy flakes and sweet eel sauce. Rice-free morsels such as the albacore-wrapped Geisha Lips and the cucumber-bundled Twilight roll cater to special diets, while piping hot carafes of sake or a dessert of tempura-fried ice cream balance palates better than a perfectly seasoned triple beam.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
Gonpachi fashions its menu of authentic Japanese fare and Edomae (Tokyo-style) sushi from locally sourced ingredients, as well as authentic foodstuffs purchased from Tokyo's Tsukiji Market. Gonpachi hand-pounds its soba noodles daily from buckwheat flour threshed and milled on the premises. These freshly noodled noodles can then be served chilled with a dipping sauce as seiro ($8) or in a hot broth as kake soba ($8–$9). Gonpachi in Beverly Hills also practices the slow-cooking robata-style, preparing delicacies such as Chilean sea bass ($6) and bacon-wrapped cherry tomatoes ($3) over the gentle firelight of a traditional oak-charcoal pyramid. On the other end of the cooked spectrum, sushi fans can trap spicy tuna rolls ($5) between the bamboo chopsticks in their hands or the insect pincers on their faces. Chopsticks also protect hands from the flavor explosion of the dynamite roll ($16).
The chefs of California Roll Factory churn out more than 100 specialty sushi rolls given creative names such as the Picasso and the Some Like It Hot. The sushi-bar creations combine a huge variety of ingredients such as freshwater eel, spicy tuna, baked seafood, and avocado to fill out the broad menu. Diners can also sate their appetites with hot and cold Japanese appetizers and combo meals of tempura- and teriyaki-coated shrimp, salmon, beef, or chicken with sides of rice and miso soup.
Zono Sushi's fish-savvy chefs please palates with their diverse menu of sushi, bento boxes, and Japanese entrees. Layering finely sliced fish across tender rice and papery sheets of seaweed, chefs array their 33 signature sushi rolls on sleek modern stoneware. Lunchtime bento boxes boast teriyakied meats or sushi and sides of rice, salad, and miso soup, brought safely to tables under the protection of flavorful packing peanuts.
With an arsenal of informative magazines, elegant photographs, and illuminating documentaries, National Geographic has inspired planetary responsibility and natural wonderment for more than 120 years. Their latest filmed adventure, The Last Lions, ushers viewers into the wetlands of Botswana's Okavango Delta, where a lioness named Ma di Tau and her cubs fight for their survival. From fleeing raging fires and cub-killing rival prides to wading through crocodile-infested rivers and the supermarket at rush hour, this family suffers perils that leave audiences touched and awestruck. Crafted by award-winning filmmakers, Dereck and Beverly Joubert, and narrated by Jeremy Irons, The Last Lions aims to raise awareness of dwindling big-cat populations while sharing a compelling story of hope. The film is rated PG for depictions of the food-chain cycle without the accompaniment of an Elton John song.