Eight Piece is all about serving up food fresh and fast, yet each of the restaurant’s dishes remain meticulously prepared. As chefs layer fresh fish and vegetables into their signature versions of California and Philadelphia rolls, guests watch on through glass like proud parents and point out the roll they named after a grandparent. In an interactive turn, diners are encouraged to create their own sushi rolls from a menu of base rolls, creative toppings, and sauces. From those choices, chefs can add heat to a vegetarian roll with a chili oil-infused kamikaze mixt topping or cool down a chipotle roll with an individual topping of avocado and a sauce. With sushi plates in hand, diners are invited to nestle into the airy dining room where neon lime chairs and white banquettes invite conversation and leisurely dining.
Executive chef Simon Lin beautifully blends various Asian and North American culinary traditions into an eclectic array of sophisticated dishes, enhanced with more than 50 signature sauces, spice blends, and seasonings. The lunch menu satisfies roaring noontime stomachs by offering up the best of the deep blue, including seafood pasta, in which sea scallops, prawns, and crab meat play Marco Polo with pad-thai noodles in a Thai alfredo sauce ($14.99), and a smorgasbord of sushi and sashimi favorites. Dinner dishes slather taste buds in elegant flavors, such as the peppercorn-encrusted tuna, served with wasabi garlic smashed potatoes ($27). Moisten freshly sated palates with a selection of beer, sake, and plum wine or an artistic martini.
At Sushiyaki, chefs roll up creative cuts of sushi, glaze meats with teriyaki, and whip up noodle entrees complemented by Japanese beers, wines, and teas. Red walls, eclectic decorations, and tunes from guest DJs fill the traditional dining area, and Japanese-style private rooms feature low tables and floor cushions. Bento boxes and sushi buffets let visitors plan their own taste-bud excursions, during which the smooth, black sushi bar becomes an airport check-in desk inexplicably staffed by fish-slicing chefs.
Kobe Japanese Steakhouse & Seafood Sushi Bar brings together the showmanship of tableside teppanyaki cooking with the delicate artistry of sushi making. Highly trained chefs layer filet mignon, chicken breasts, teriyaki salmon, and scallops onto the grill, dazzling dinner guests with the fire tricks of a circus performer and the knife skills of a cutlery-company mogul. Just a few doors down from Kobe of Japan, the Kobe East Sushi Bar combines fresh seafood and subtly seasoned rice to create kiwi-topped crab rolls paired with selections from a list of more than 30 varieties of imported sake.
More than 2,500 miles separate Japan and Thailand, a fact that is made apparent by their cuisines’ contrasting values—an adherence to clean, simple flavors on the one hand, and complex mélanges of fragrant herbs and spices on the other. Embracing both sides of this spectrum, Bangkok Tokyo’s menu features an extensive selection of fiery and savory curries as well as freshly sliced maki and nigiri.
Naomi Sushi’s chefs assemble artful plates of sushi and sashimi, adorning dishes with neon flashes of roe and colorful sauces and filling bento boxes with fresh fish and tempura. Bamboo stalks sprout from large urns beneath low lights, surrounding booths beneath oversize canopies. Lime-green walls frame black-and-white paintings, and a bubbling fountain stands nearby, granting wishes to any passersby who throw in pairs of unused chopsticks.