Arashi Teppan Steak and Sushi's dining room boasts decor as warm and inviting as the fires that spring from its mid-table griddles, where chefs tend food before diners' eyes. They turn food preparation into a performance of showy knife-work and spouting flames, with a finale of delicious meals. While they prepare stir-fried meats, rice, and seafood for guests, sushi chefs turn similar ingredients into elegantly plated raw rolls, drizzled with intricate patterns of sauce as flavorful as they are colorful.
fresh fish comes from Japan,Spain,Newzland,Austrellia,Korea,and Seatle Washington from over the world > 3.we have top qualified experienced Japanese sushi chefs who speak English, we use high standard ingredient always > we have clean facility(AWARD OF EXCELLENCE FROM OC enviroment) > 4.
Riptide places diners in an exciting eating environment complete with teppanyaki shows and a menu of freshly prepared sushi and Japanese dishes. Watch as teppanyaki chefs master flame, knife, and grill while preparing dishes such as red snapper, a 10 oz. fillet ripped right from the wild, dressed up in fresh herbs and served with baby broccoli ($22.50). Indulge your stomach's request for delicates by selecting from a lengthy sushi menu, which includes more than 15 specialty rolls—wind your mouth around the lobster roll, an assembly of avocado, cucumber, crab meat, and lobster topped by a scrumptious cream sauce ($15). Keep your chewers in shape with shrimp- and crab-stuffed wontons ($10.95), fire-roasted artichoke ($9.95), and kung pao calamari ($9.95), or customize your culinary experience by opting for Riptide's combo, which offers guests their choice of a main course, a sushi roll, and a side dish ($12.95 for lunch; $19.95 for dinner).
Chef and owner Hisashi Araki fuses authentic Japanese cuisine with European influences, combining flavors of Japan, France, Italy, and Germany in his reinterpretation of sushi. The chef's Araki sashimi platter stages a performance of six specialty cold dishes that change to match the freshest daily market selections. Slices of yellowtail carpaccio entertain diners with notes of cilantro, serrano chili, and lively games of pin the tail with the chopsticks, and the scallops sashimi coats tender bivalves with a spicy yuzu sauce. Cuts of the tai japanese sea bream luxuriate under layers of dry miso and chives, drizzled with a hint of truffle oil. Guests can pair elegant slivers with a flight of five homemade sakes infused with fruit to tickle palates better than bites from a knuckle sandwich.
Crafted from fresh ingredients such as bigeye tuna, albacore, and quail eggs, Shinkou Sushi's hand-rolled delicacies treat palates to hearty bites of authentic Japanese flavor. An extensive menu beckons diners to choose from sashimi supplied in half dozens, hand and cut maki rolls, and more than 10 sushi combos. After choosing their wrap or rice preferences, customers can build their own rolls from ingredients such as hamachi, imitation crab, and radish sprout, or sample more than 15 specials, including a las vegas roll dispensed directly from the restaurant’s slot machine. Visitors seeking nonraw alternatives can savor one of Shinkou Sushi's many appetizers, salads, and rice bowls, all of which can pair with bottles of sake. In addition to biweekly happy hours, Shinkou Sushi grants free delivery of both cuisine and drinks to patrons ordering $25 minimums within a designated 3-mile area.
The same master chef has captained the sushi bar at Sushi Kawa Sports Bar & Grill for more than a decade, folding fresh scallop, tuna, and salmon into a sweeping array of colorful specialty rolls. As he works, a team of kitchen chefs whips up tender teriyaki dishes, flavorful Japanese curries, and simmering udon-noodle soups. Diners await their meals out in the sleek bar area, sipping on specialty cocktails and sharing giant towers of draft beers beneath the glimmer of widescreen TVs. Twice a month, a live guitarist appears on the scene and fills the room with the melodies of classic-rock, jazz, and country tunes.