The skilled chefs at Hibachi Teppanyaki & Sushi Bar demonstrate the art of preparing Japanese cuisine as they roll sushi at an open counter and sear savory meats on tableside grills. The wide-ranging menu's sushi offerings include signature rolls such as the Caterpillar ($13), a cocoon of freshwater eel, shrimp, octopus, and avocado that later transforms into a graceful butterfly. Meanwhile, the Sky Diver roll ($13)—made of fried soft-shell crab, eel, and spicy mayo—takes a tasty freefall into waiting mouths. Hibachi entrees, prepared tableside, create savory aromas wafting from chicken ($13.99) and mahi mahi ($17.59) or combos such as shrimp and scallops ($21.99) and filet mignon and lobster ($32.99). Don options ($7.99–$14.99) include grilled eel, pork katsu, and a screening of comedian Don Knotts's most hilarious moments.
Even after devoting more than 25 years to the deceptively simple art of creating nigiri, sashimi, and maki, Origami Japanese Cuisine's sushi chef continues to showcase classic techniques when preparing diners' meals. The menu features more than 40 different sushi rolls, including options featuring everything from jalape?o and smoked salmon to asparagus and tempura-fried shrimp. As the sushi chef arranges these gingerly sliced orders atop platters, the rest of the kitchen's staff commits to creating the rest of the menu's classic Japanese comfort foods, such as rib-eye steak teriyaki, pan-fried chicken gyoza, and yakisoba brimming with pork and vegetables.
The restaurant's Pacific Rim?tinged character doesn't stop with the menu, though. In addition to its stout wooden booths, the dining room also features a seating section with low tables separated by dividers adorned in silk-screen artwork and surrounded by legless chairs, allowing guests to embrace tradition by sitting on the floor. Just beyond these tables lies a Japanese-style rock garden complete with leafy green fronds, lantern posts, and dried bamboo stalks that can double as chopsticks for exceptionally tall visitors.
Diners watch, transfixed, as a chef deftly chops, flips, and sears their meal in front of them while flames leap from the grill. This is Shogun Grill, where customers are often just a seat away from the culinary action.
The griddle-cooked teppenyaki dishes aren’t just for show, either. Packed with fresh chicken, steak, and vegetables, the entrees sate taste buds whose idea of a Japanese meal is more than just tipping a few soy-sauce packets into your mouth. The chefs also whip up fresh sushi starring salmon, eel, soft-shell crab, and smelt eggs.
An eclectic mix of ingredients, such as chipotle peppers, coconut shrimp, crawfish tail, and crunchy duck, gets stuffed inside the more than 40 signature rolls at Wild Sushi. Chefs swaddle shrimp tempura, cream cheese, and jalapeños inside the Red Rock roll and top the creation with spicy tuna, crabstick, and “exploding” sauces. “This roll was a behemoth, a massive construction standing at least 8 inches tall on the plate,” wrote Teresa Gubbins of DFW.com, who highlighted the roll in a review of the eatery. Towering rolls aren't the only surprises up the chefs’ sleeves. They also hide unexpected sweet touches inside their creations in the form of strawberries and honey walnuts. In addition, chefs stoke fires to heat up a variety of Japanese entrees, such as salmon steaks served with an apple-miso sauce or tilapia sautéed in a spicy coconut-curry sauce.
Guests settle into sleek wooden chairs at tables covered with squares of brown butcher paper to draw caricatures of sushi rolls playing tennis. Large teardrop lanterns fill the simple, modern dining room with light and illuminate a sushi bar backed with a wall of soothing waves.
Sushi Yoko combines a clean modernist interior with a classic array of Japanese fare. Their sushi chefs roll simple maki that showcase morsels of eel or tuna, much as plants and sculptures are showcased in the mauve and tan insets along the dining-room walls. Chefs also combine flavors into specialty rolls such as the DFW Tower roll, a medley of crabmeat, avocado, and spicy tuna. Flames lick entrees of una ju, a broiled freshwater eel in unagi sauce, or katsudon, a combination of deep-fried pork loin with veggies, eggs, and house sauce. A broad sushi bar gives ample illumination for diners to admire chefs' artful presentation and the tiny autographs they leave on every grain of rice.
If you peek into the kitchen of Big Fish, you might see sushi in its rawest form: a whole salmon, fresh from the ocean, scales shimmering beneath the chef's knife. Breaking down whole fish is a daily activity for the restaurant's chef, who excels at preparing platters of tender sashimi and sushi rolls. Sizzling fried rice, bento boxes, and ramen bowls are a few other specialties. Pair your meal with one of the spot's specialty drinks, such as a green tea frappuccino or a boba smoothie.