About R Rice
R Rice's chefs, like Japanese cuisine, specialize in contrasts, serving up hot entrees from the wok and cold cuts of sashimi from the sushi bar. But these contrasts extend to the individual dishes themselves: creamy avocado mixed with crunchy shrimp tempura, sweet coconut milk inside a spicy penang curry, and lightly seared ahi tuna atop a bed of cold greens with balsamic dressing and ponzu sauce. These are a few of the contrasts chefs prepare for diners, cooking from a menu that blends classic Japanese hibachi and sushi dishes with Thai and Chinese flares including pad thai and Szechuan beef.
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