No matter which roll they order, diners at Oishi Restaurant will likely be impressed by its presentation and new ownership. Red and white tuna stripe the top of a Candy Cane roll packed with cucumber and spicy scallops, and the Monk roll, a combination of crab, spicy tuna, cream cheese, and jalapeño, stands atop a painted web of dipping sauces. Entrees such as pork cutlets and salmon teriyaki can be packed into bento boxes at lunchtime or stretched out into full-size dishes at dinner. To drink, patrons can sip from a selection of sakes and Asian beers including Sapporo and Asahi.
The traditional Japanese dish shabu-shabu translates to “swish-swish” after the sound of thinly sliced meat or seafood cooking in a pot of broth populated with cabbage, shiitake mushrooms, and other vegetables. Tokyo Shabu Shabu specializes in this edible onomatopoeia, giving diners the opportunity to customize every part of their meals as they cook each bite themselves. Beginning with the broth, guests can build their pot around a savory miso, spicy kimchi, or 12 other liquid bases. Certified-Angus beef, delicately marbled Kurobuta Berkshire pork, or unique Japanese seafood selections such as fish cake cook swiftly in the flavorful broths. Patrons can pair their bowls with eight different styles of sake and Japanese bottled drinks such as Kirin tea or melon soda.
Chop Chop Grill whips up noodle and rice bowls using fresh, high-quality ingredients. Prospective noodle-slurpers can step up to the automated kiosk counter to order customizable ramen soups, filled with egg, bean sprouts, bamboo, ginger, and pork slices in a natural pork-bone broth ($7.25+), and set meals, which sidekick a tofu, chicken, fish, or shrimp base with miso soup, rice, and another option ($5.59+), without making human contact. Curry dishes make an appearance and are diagnosed with cases of mild or medium hot, which can be gently treated with thai iced tea, fresh juice, or an antioxidant-filled pot of green tea ($2.95).