The penchant for modernity at o-toro recently caught the eye and taste buds of County Lines magazine’s staff, which named it one of Philly’s Best New Ventures of 2013. The restaurant’s track lighting illuminates a contemporary scene marked by wooden fixtures, vibrant splotches of red and orange, and plates of Japanese cuisine with Mexican, Korean, and American influences. Sushi, sashimi, and specialty rolls—such as the signature o-toro roll with fatty tuna tartar, spicy mayo, and jalapeño—are served alongside tapas-style plates of filet mignon dumplings, duck tacos, and skewers of Korean-style fried chicken. At the polished wooden bar, bartenders pour wine, sake, and craft beer.
Shangri-La Inn's chefs execute dexterous cooking maneuvers as they slice, sauté, and sear savory hibachi fare on a tabletop griddle right in front of diners' eyes. The eatery's extensive menu teems with myriad hibachi options from chicken and scallops ($18.95) to new york strip steak and shrimp ($18.95), all served with salad, vegetables, and fried rice. Other dishes include lobster tail ($24.95) and chilean sea bass with shrimp ($26.95), sizzled and then fired from a slingshot into awaiting mouths.
Sushiwa Japanese Restaurant's sushi rolls set tongues wagging with eclectic ingredients and expert craftsmanship. Signature dishes such as the california, spicy tuna, and cucumber rolls leave a scrawl of notarized flavor across patrons' tongues, whereas specialty rolls such as the hawaiian—spicy tuna topped with avocado, roe, almond, and wasabi sauce—delight taste buds. Non-sushi fare, such as chicken and steak, arrives doused in savory teriyaki sauce.
More than 40 house and specialty maki rolls star at Sima Sushi Cafe. They contain ingredients ranging from pickled radish to spicy salmon. The BYOB restaurant draws diners with fresh salads and pan-fried appetizers such as shrimp shumai. These soon make way for a parade of raw and tempura-battered rolls. Traditional nigiri selections are topped with seafood staples such as octopus, surf clam, and bottled messages.
Sakura Japanese Cuisine traffics in time-tested Japanese dishes. Sushi dinners highlight chef-selected sampler platters and old-fashioned hand rolls, some of which are crafted with ingredients that are rarely seen stateside, such as plum paste and a fermented-soybean delicacy known as natto. Chefs also whip up traditional entrees, including lightly fried vegetable tempura, shrimp teriyaki with miso soup, and hibachi-grilled steak. They even make authentic sukiyaki hot pots, which come accompanied by morsels of beef or chicken that you cook right at the table—just like anything served at that restaurant on sun.
Blue lighting spills out from beneath the sleek black counter where Machi Sushi Bar's chefs deftly wrap maki rolls. They fill each lobster roll with an entire lobster tail as well as crabmeat, avocado, cucumber, and a sprinkling of roe. Other specialties burst with ingredients such as tempura shrimp and spicy scallop. In addition to sushi, the eatery prepares Japanese appetizers such as gyoza dumplings, available steamed, fried, or roasted over a bonfire of surplus chopsticks. After meals, diners can enjoy desserts such as mochi flavored with red bean or green tea.