First opened in 1946, the pagoda-inspired eatery serves Japanese and Chinese entrees and sushi from a chef who spent time in Japan

First opened in 1946, the pagoda-inspired eatery serves Japanese and Chinese entrees and sushi from a chef who spent time in Japan

As featured on Man vs. Food, chefs prepare fiery sushi rolls along with pieces of nigiri & sashimi with true Wagyu Kobe beef

Chefs blend flavors of East and Southeast Asia in curry, noodle and sushi dishes with several vegetarian options

Seasonal sushi rolls, sashimi, and modern Asian tapas are strewn with local, organic ingredients

Chefs craft double spicy-tuna rolls and salmon, eel, and tuna rainbow rolls, along with beef-bulgogi, udon, and vegetable-tempura dishes

Master chef Joe crafts signature & specialty rolls & teriyaki dishes at eatery with private karaoke room

Nigiri, maki, and hand rolls are stuffed with fresh seafood and produce, including salmon, scallops, and Korean–style pickled veggies

As featured on Man vs. Food, chefs prepare fiery sushi rolls along with pieces of nigiri & sashimi with true Wagyu Kobe beef

With 20 years of experience, chef Joe teaches pupils to roll four rolls and two nigiri between sips of BYOB beverages before karaoke party