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From Our Editors
The neatly assembled sushi at Tadashi is almost too pretty to eat. We say almost, because the immaculate presentation isn't enough to deter visitors from indulging in fatty tuna, snow crab, and quail egg. These rich ingredients sit atop mounds of rice or get nestled inside specialty rolls alongside complementary ingredients such as avocado and spicy mayo. The chefs don't stop at raw eats, though. Hot and cold plates share the spotlight with kushiyaki and entrees of miso pasta with scallops and shrimp, and new york strip steak with yuzu truffle butter. Tempura helps round out the menu with delicious offerings of shrimp and veggies by itself or as a sidekick to bento boxes.