Whether they're delicately rolling rice around veggies and seafood or arranging a visually arresting plate, Soya Sushi Bar & Bistro's culinary experts approach every step of their sushi making with artistry. They fill rolls with ingredients such as quail eggs and fatty tuna and craft california roll variations such as the Lion King, a cali roll with caviar sauce, which never fails to send guests home with a hankering for Elton John's unique brand of adult-contemporary piano rock. Sushi aside, chefs douse Chilean sea bass in a sweet miso sauce, whip up classic tempura udon, and pair stir-fried veggies with hibachi-style lobster tail, chicken, and scallops. Meals unfold in the oceanfront restaurant's serene dining room, which surrounds guests with Japanese-inspired decor.
The gleam of razor-sharp knives flashes from behind the sushi bar at Domo Japanese Restaurant & Sushi Bar, where chefs slice sashimi and assemble maki rolls before elegantly plating each dish. A tempura volcano roll clasps crab and tuna at its core, and fried oysters fraternize with eel, red snapper, and tuna in the Godzilla roll. Domo’s chefs also glaze chicken, beef, shrimp and other seafood with teriyaki sauce for diners that prefer their food to be slightly sweet and cooked, much like the books of a corrupt accountant in Candyland.
Nara Sushi's raw-friendly artisans mold fresh seafare into edible artwork ranging from minimalist nigiri to a selection of 30 exotic maki rolls. Gastronomes can stick with sushi standards such as the Maki dinner ($11.50), a just-like-mom-used-to-roll trio of california, tuna, and yellowtail rolls, or traverse more adventurous territory with the Virginia roll ($4.50), which comes with mayo, shrimp, crabmeat, avocado, cucumber, and an acceptance letter to Virginia Tech. While nigiri enthusiasts nosh on conch ($2.25), octopus ($2), and flying-fish roe ($2), diners interested in heat-induced flavorings will delight at the eatery's gyoza ($4.95), or pan-fried pork dumplings, and lunch-friendly bento boxes ($9), in which chicken or beef teriyaki lounge atop steamed rice. Japanese-influenced desserts, including green-tea ice cream ($3) and tempura cheesecake ($4.50), close the meal with cohesive flavor notes.
Sake tickles taste buds with a mountainous menu of artfully presented Japanese dishes. Amp up your appetite with starters such as lightly breaded scallop tempura ($6.95) or tuna tataki ($8.95). Creatively presented sushi rolls fill the cylindrical void in stomachs with options such as the vegetarian-friendly Farm roll, packed with lettuce, carrot, avocado, and cucumber and crowned with seaweed salad ($7.95), and a specialty cucumber-, tamago-, tuna-, and crab-padded Butterfly roll, reinforced with flying buttresses of shrimp and avocado ($9.95). Dive chopsticks first into a steak teriyaki dinner entree with white rice and steamed Asian vegetables ($14.95) or shrimp-, scallop-, and crab-laced seafood soba noodles ($12.95). Lunch specials, which run from 11 a.m. to 3 p.m. on weekdays, range from shrimp tempura served with soup and rice ($6.95) to customizable lunch-box meals ($6.95).
Chiba Japanese Steakhouse offers a wide-ranging menu, full of traditional Asian cuisine that appeals to carnivorous steak lovers, green-eating omnivores, and sea-fare favorers alike. Edamame ($3.75) and a pair of Japanese egg rolls ($2.95) can serve as a prequel to more-robust fare. Kitchen dinners, which are served with miso soup, salad, and steamed rice, include the tempura dinner ($13.95), which finds both shrimp and vegetables dipped in butter and lightly fried. Japanese noodle and rice dinners ($7.95–$13.95) form the menu's delicious center, and sushi-bar offerings fill the raw-fish-sized holes halfway between diners' hearts and stomachs. The maki combo ($11.95) joins tuna, yellowtail, and one California roll, whereas the una ju ($15.95) gently lays vegetable-broiled eel on a bed of seasoned rice.
Though shoji screens, wall-mounted Japanese fans, and natural-wood tones lend a calming simplicity to the decor, Geisha Japanese Steakhouse & Sushi Bar doesn't lack for spectacle. At hibachi stations, chefs entertain diners with witty banter and flashy knife skills as they sear orders of filet mignon, scallops, or lobster tail on the tables' hot-grill surfaces. Behind a wooden bar, sushi chefs adopt a more reserved stance, quietly accessorizing maki with premium ingredients, including shitake mushrooms, spicy sesame oil, and pickled radish.