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.
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.
The flavors of Japan and Thailand merge at Fuji Thai, where chefs create traditional and contemporary takes on both culinary traditions. Thai curry, noodles, and spicy Bangkok chicken share menu space with 40+ signature and sushi maki rolls, such as crunchy spicy tuna and the Chicago Bear—which tops crab meat, wasabi mayo, and cucumber with seared salmon and BBQ eel.
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.