From Our Editors
Head sushi chef and owner Chang Jiang stocks Kawa Japanese Cuisine’s concise menu with a blend of the familiarly authentic and the novel. Simple cuts of tuna, salmon, and yellowtail harmonize with miso soup and seaweed salad, whereas unconventional flavor combinations run riot on a list of signature rolls. The Crazy Monkey roll pairs tempura shrimp with fried banana and jungle vines, and the fried seafood roll enfolds five different kinds of fish. Chefs also slow-cook beef, shrimp, chicken, and tofu after marinating them in teriyaki sauce, and they flash-fry heaping platters of tempura seafood and vegetables.