Behind the sushi bar at Suishin Restaurant, chefs prepare hand rolls from a menu of more than 50 different kinds of sushi for onlookers, positioning each piece of sushi and sashimi in artistic displays inside a glass case. At dark-wood tables with leather chairs, sprays of steam blossom from pots of broth, in which crab meat, beef, and vegetables cook. The communal style of eating fuels chatter, which floats past a full bar with purple lighting and sand-hued brick walls. The modern decor complements sleek bento boxes, whose compartments brim with sushi and shrimp tempura. On an outdoor patio, chopsticks click together with the sound of a tap dancer having a pleasant dream, pulling noodles from bowls of ramen-noodle soup.
Head chef Yukio Kamada had a multicultural culinary upbringing. He attended culinary school in his native Japan, but studied French and Italian cooking techniques. He uses these techniques to bring a touch of the unexpected to Wasabi Fusion Restaurant's Asian fusion cuisine.
For example, as chef Kamada explained to the Asian American Press, he might braise Japanese tuna in a French red wine or sing "Mambo Italiano" while folding fresh fish into sushi rolls. One of his specialties is hibachi-style cooking—searing meats, vegetables, and seafood on a central grill.
The passion for fresh fish is reflected through Nami Sushi’s aquatic motif and even in the name— nami means wave in Japanese. The fish is so delicious that CBS Local hailed the restaurant as on of the best sushi spots in the Twin Cities in late 2010. A marble sushi bar runs the length of the dining room, chilling the colorful slabs of tuna, salmon, and octopus that sushi chefs mold into signature nigiri, specialty rolls, and abstract self portraits. Behind the scenes, a kitchen staff churns out hot entrees such as the new york strip teriyaki, shrimp tempura, and sautéed ginger chicken.
The hibachi and sushi chefs at Murasaki Steakhouse and Sushi Bar concoct specialty rolls, tempura, and hibachi-style dishes such as the calamari steak dinner. While enjoying teppanyaki with groups of friends or new acquaintances made while trapped inside a speeding bus, diners can drink sake martinis and cocktails such as the Lotus Blossom, a mix of cold sake, lychee, and lime juice with a sugar-coated rim. Murasaki Steakhouse is only open during dinner hours.
Hotel restaurants can sometimes blend together in a generic parade of pork chops and mashed potatoes. Rare Steak & Sushi, however, bursts out of the mold with its selection of grass-fed steaks and innovative sushi. Located on the second floor of the Grand Hotel, the eatery charmed Dara Moskowitz Grumdahl of Minnesota Monthly, who raved about its grass-fed steaks. To complement cuts of filet mignon and New York strip steaks, Chef Chano also rolls up 30 varieties of sushi. The creations range from the simple—such as freshwater-eel sashimi—to the complex, including a hawaiian roll packed with tuna, pineapple, and fried almonds or the vegetarian salad roll, which Grumdahl was “especially wild about.” A quick scan of the dining room reveals a diverse collection of clientele, as the eatery—open for breakfast, lunch, and dinner—appeals to locals, businesspeople, and hotel guests alike.