Suki Sushi’s creative chefs pack the extensive menu with traditional cooked entrees and raw-fish specialty rolls. Spicy tuna and scorching jalapeño peppers explode out of the Volcano roll’s molten core, coating taste buds in flavorful lava floes ($10.50). Alternately, place a bet on a tuna-stuffed Black Jack roll ($8.95) or chomp down on a bento box served with gyoza, salad, miso soup, rice, and a plethora of chicken, grilled fish, and sushi options ($12.95 to $14.95). Afterward, lounge in your high-backed chair, sipping a glass of crystal-clear house sake ($3.50–$6.50) and wielding sharpened chopsticks to defend your dishes from salmon-coveting grizzly bears.
Ninja Sushi’s lively, party-like atmosphere and extensive menu of creative Japanese cuisine make it an easy crowd favorite, earning spots on KCRA 3's A-List for three years running and a 2012 Patch Readers' Choice award. At a marble-topped sushi bar decorated with pink and white orchids, chefs prepare dishes ranging from the Crunch Dragon specialty roll—with deep-fried shrimp, spicy tuna, and crunchy tempura topping—to an approximately 2-foot-long Ninja Boat that can easily double as a Barbie yacht. Between occasional live DJs and nightly specials that include $0.99 sake bombs, the space transforms every day’s dinner hour into a festive occasion.
Equipped with nearly 40 years of sushi rolling experience, executive chef Tony Sato populates Miyagi Bar & Sushi's menu with more than 50 types of sushi complemented by authentic Japanese feasts. Chef Sato uses his gastronomical discernment and magic 8 ball to plate a hand-selected array of nigiri and sashimi in the sushi-sashimi combo ($19.25). Teeth can receive a boost in confidence by biting through the shield of a soft-shell crab fried until crisp and accessorized with ponzu vinaigrette ($9). The mama-san roll packs crispy shrimp, snow crab, and chopped soft-shell crab in its savory cylinder ($15), and the nick-san bursts with fried oysters, eel, and avocado ($16.25).
Champions of updating traditional Japanese cuisine via modern flavors and inventive presentation, Tokyo Fro's Rockin' Sushi’s chefs dazzle palates via a menu replete with creative sushi rolls, savory tempura, and desserts that fuse Eastern and Western tastes. The chefs’ dedication to serving only the finest cuts of fish is evidenced in the fresh salmon, mackerel, and tuna delivered fresh to the kitchen six days a week. Within the confines of the bustling kitchen, the crew artfully arranges ingredients such as artichoke hearts, quail eggs, and sautéed fuji apples into aesthetically pleasing dishes or unconventional hats. In addition to sating stomachs, Tokyo Fro’s chefs also guide pupils of all ages through the art of sushi making during regularly scheduled classes.
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.
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.
Kru Contemporary Japanese Cuisine reels in the flavors of the deep with modern twists on Japanese classics created by owner and chef Buu “Billy” Ngo, the 2007 Sacramento Region Sushi Masters “Best of Show” winner. Saddle up to the sleek wooden sushi bar and dive deep into a trench of menus that range from salads to sushi to meaty entrees. Kick off dinner conversations by ordering small plate offerings that tantalize taste buds with bites such as seven-spice-crusted ahi ($13) and lightly fried age-dashi tofu ($6). Then, fill up further with main plates of spicy, broth-based Asian bouillabaisse teaming with shellfish and tofu ($25) or a customized platter of individual nigiri ($3–$9 each) and sashimi ($14–$20 each) pieces. The chef special rolls demonstrate pescetarian prowess with such culinary creations as the jalapeno-speckled cindy ($15) and the great white ($12)—a behemoth coil consisting of calamari tempura, cucumbers, green onions, avocado, and Hokkaido scallops swapping investments tips while wrapped in sweet chili, spicy cream sauce, and tobiko.