The chefs at Sushi Unlimited combine their eye for artistry with fresh ingredients to create sushi rolls and hearty entrees. Their signature rolls pay homage to elements of nature as well as local sports teams. For instance, chefs pack the Raiders roll with deep-fried shrimp and spicy tuna before hacking it into pieces with a cutlass and serving it on a wooden plank. As for traditional cooked dishes, the culinary team charbroils fresh salmon steaks for teriyaki plates and deep-fries tempura-style shrimp and vegetables.
At the Davis location, a red accent wall behind the bar vivifies the selection of Japanese sake and beer. The Folsom restaurant boasts a marble-topped sushi bar and wooden columns painted in a whimsical purple. Dotted with flat-screen televisions, the Roseville location has a casual vibe.
Bee-Bee's Asian Grill may only have one roof, but underneath it, the restaurant serves three distinct types of cuisine: Thai, Vietnamese, and Japanese. The result is a menu that seemingly never ends, with dishes of each type of cuisine that include soups, noodles, curries, and rice plates. Tom yum noodle soup holds rank as one of Bee-Bee's most popular Thai dishes, and is the restaurant's go-to speaker at press conferences. It fills bellies with a mixture of lemongrass, mushroom, chilies, and green onion. Under the Vietnamese flag, meanwhile, awaits spicy servings of pho and meaty vermicelli, and the Japanese selection includes bento boxes, hibachi, and sushi rolls.
Nama Sushi is named for its wide-ranging list of handmade sushi, but the restaurant's chefs also craft steamy dinnertime feasts featuring nutritious buckwheat noodles, crispy tempura vegetables, and teriyaki specialties. The team whips up seafood-filled udon soups, grills barbecue short ribs, deep-fries pork cutlets, and tosses chicken in spicy sauce. For diversified meals, they pile Japanese goodies onto combination dinners served with mixed tempura, miso salad, and rice.
Featured on Best of the Bay, Kobe Japan's menu of colorful sushi plates and entertaining hibachi draw in streams of steak- and seafood-lovers. After an appetizer of bacon-wrapped Tsunami shrimp ($7.50), patrons may peruse the six-page sushi menu, which showcases a creative collection of seaweed-and-rice roll-ups. The Titanic roll balances shrimp tempura, tuna, spicy crab meat, and salmon ($14.95), and the Hippo roll snuggles yellow tail, tuna, and salmon tighter than a scuba suit's bear hug ($8.95). Those feasting from the hibachi menu can pair sips of house sake ($7) with certified-Angus New York steak, served hot off an iron griddle to flame-kiss mouth-buds with juicy flavor ($22).
Hokkaido Noodle House takes both its name and its nuanced cuisine from Japan’s northernmost island. The menu evokes the island’s mix of ice-cold waters and lush, green lands with fresh seafood and farm meats glazed with sauces or folded into soups, curries, or origami cranes. Chef and owner Wei Zhang's areas of food-constructing expertise also includes ramen noodles, bento boxes, and donburi.
Situated in the heart of downtown, Kamon Japanese Restaurant's upbeat environment plays host to a cavalcade of fresh-rolled specialty maki and traditional Japanese entrees. Visitors can sidle up to the sushi bar to watch chefs assemble Yakuza rolls, which are stocked with yellowtail, spicy tuna, and avocado before being crowned with barbecue eel. Hot dinners highlight chicken katsu, salmon teriyaki, and pan-fried yakisoba noodles tossed with the customer’s choice of meat.
A sleek, streamlined duet of maroon and black forms each Shirasoni locale's modern backdrop, in front of which artistic chefs abate hunger pangs with freshly bundled sushi and authentic teppanyaki cuisine—dishes vivaciously prepared on fiery, table-attached griddles before diners' eyes. Both the Brentwood and Stockton invite diners to sample the sizzling entrees, which star proteins such as chicken teriyaki ($13.95–$15.50), new york steak ($18.95–$20.95), and hibachi shrimp ($17.95–$19.95). To cool off mouth motors, spread sea wings over an array of raw, cooked, and tempura-battered rolls at Shirasoni’s sushi bar, accented with delicate lanterns and the benevolent spirit of a tale-telling angler.