A set of crimson, torii-style gates welcomes visitors to Kitaro Bistro of Japan, where tropical cocktails, inventive maki, and sizzling steak and seafood plates burst at the seams with umami flavor. Kitaro is a mix of traditional and modern influences, eschewing the de facto hibachi-steakhouse aesthetic while keeping many of its famed dishes. Industrial floor-to-ceiling windows and sleek, black leather booths share space with flat grill tops, which heat up filet mignon and mahi mahi at lunch and dinner. Chefs also prepare innovative fusion dishes such as bourbon shrimp and blackened-tuna sandwiches alongside familiar Japanese seafood, from hand-rolled maki to delicate nigiri.
At Nara Sushi and Japanese Restaurant, chefs prepare a cavalcade of sushi and Japanese entrees such as teriyaki and tempura. The menu includes classic mainstays such as spicy salmon and california rolls alongside specialty rolls such as the Screaming Volcano, which tops seared tuna with a special sauce. While dining, guests can also enjoy domestic and imported beers, wine, and sake.
The chefs at Lucky Sushi House reach beyond the borders of their eatery's name by serving a menu that not only features sushi, but also Japanese teriyaki dishes and Chinese staples such as orange chicken. Behind the sushi bar, chefs stack morsels of eel nigiri and roll combinations of crab, avocado, and tuna into cozy cocoons of rice. While admiring the decorative fans on the walls or peering into the restaurant's aquarium to check for messages in bottles, patrons can also crunch into squid-tempura rolls, split a plate of pot stickers, and swig Harbin Lager imported from China.
Drawing on his Thai heritage and more than 20 years of experience behind the grill, Executive Chef Manop Vasant showcases the flavors and traditions of Southeast Asia while sizzling up morsels of meat and veggies behind tableside hibachi grills. Chefs showboat as they slice, dice, and sizzle up patrons' meals and incriminating photographs across the hot iron griddles. Kitchen cooks whip up rice noodles and curry, and sushi chefs coil thin, sashimi-style slices of tuna, avocado, and cucumber in edible rice and seaweed cylinders.
The chefs at Tomo Japanese Steakhouse cook filet mignon, shrimp, and lobster on their hibachis with teppanyaki vegetables and fried rice. Away from the heat, they build house sushi rolls with tuna and crab tempura and nigiri with red snapper and octopus.
In stark contrast to Yakuza Sushi Bar’s otherwise low-lit dining room, golden lights flood the surface of a full-length bar where chefs busily roll together a menu of sushi and sashimi. Drawing on ocean-fresh ingredients such as scallops, octopus, mackerel, and crab, they craft their own interpretations of Japanese classics; customer favorites include the crab-rangoon roll and the aptly named Fire roll, whose spicy tuna complements a drizzle of volcanic lava. Aside from the restaurant’s flagship variations of fish, tempura vegetables and chicken and beef teriyaki serve as the centerpieces for traditional bento entrees.