At Kuroshio Sushi Bar and Grille, sushi creations and other beautifully presented dishes could double as artwork. The "Crazy" roll, for instance, includes unagi and avocado rolled together, then topped with spicy snow crab salad and tobiko?but the bright reds, greens and, carefully presented rolls first serve as something to stare at in admiration. The menu includes a wide range of inventive specialty rolls, plus appetizers such as crispy egg rolls and calamari, edamame, and hot wok shrimp.
The staff at Blush Kennesaw love talking clothes with their customers. Whether it's face-to-face in their cozy shop, or through their Facebook page, they leap at the chance to share the latest dresses and tops with other fashionistas. And with an ever-changing stock of colorful sundresses, trendy knit tops, comfortable shorts, and glimmering accessories, coupled with a penchant for 1920s sports trivia, they always have something exciting to chat about.
The sound of fire. The igniting exhalation before the steady breath of the flame sustains. The heat pulsing steadily outward from the steel grill—you feel it on your glowing face. But the chef looks cool. He’s a master, after all; a flat, metal spatula in one hand and an enormous, sharp knife in the other. Kani House’s teppanyaki tables are no strangers to the action of hibachi, where these chefs entertain their guests before plating seared steak and scallops alongside fresh, sautéed vegetables. The steady sushi masters may not share their compatriots’ outward exuberance, but their work is just as delicious. From behind their long bar, they assemble maki cylinders with tender cuts of fatty tuna and bright salmon, artfully arranging cuts of more than 50 specialty rolls in the shape of gentle caterpillars or fearsome members of the Japanese Diet. Bright bamboo panels and natural stone add to the vibrant ambiance, surrounding diners with dark-wood and nuanced accents that keep the focus on the beauty of excellent cuisine.
At Sapporo Hibachi & Sushi, chefs flip frying meats in theatrical conflagrations and swaddle delicate fish in artful arrays. The hibachi menu showcases entrees such as filet mignon ($20.95), mahi-mahi ($18.95), and shrimp ($18.95), which dances atop tabletop grills, leaping between deft blades and into the nearest unsuspecting mouth. From the sushi menu, yellow tail lounges atop a rice pedestal ($4.95), while the Double Dragon specialty roll features fresh fish squeezed with the delicacy of a vice grip made of spun sugar ($8.95). Boasting a grill master with 25 years of experience and a sashimi-slicing sage with 35 years of experience, Sapporo Hibachi & Sushi arms chopsticks with flavors powerful enough to ignite the trailing wicks of fortune-cookie fireworks.