(From May 2012)

Stylish dark wood and bamboo give this hot spot a casual elegance that's hard to find in El Paso. Situated between the cozy dining room and the ultramodern martini and wine bar is the sushi bar, where Akari's chefs conjure up more the 50 varieties of rolls and are happy to take customer suggestions. Tempura shrimp in a tangy soy-aioli sauce is a divine starter, and the mixed grill of chicken, beef, shrimp, and vegetables served with a lemon-soy sauce is fresh and light. Bar.

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(From March 2011)

This place, with its clean lines, stylized art, and accomodating servers, is always a pleasure. So too was our meal of summer rolls with peanut sauce, followed by crispy red snapper topped with basil sauce, baby corn, and slivers of red bell pepper; an orb of jasmine rice flecked with black sesame seeds came alongside. Green tea ice cream with sticky rice and a splash of coconut coulis was a refreshing dessert; coming in second was a classic cheesecake with mango sauce and fresh raspberries. Bar.

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(From June 2011) This upper Montrose place perfectly fit our needs—a spare, quiet room; freshly prepared pan-Asian dishes; and personal service from perpetually spunky hostess (and chef’s mom) Bessie Chow. We started with vegetable-laden dumplings and then dug into bowls of chicken lo-mein (an old-fashioned but still delectable Chinese-American comfort food), pad thai, and crunchy orange beef with spinach. Our favorite? Crispy shrimp tossed with caramelized wal-nuts and Sichuan sauce on shredded bok choy. Beer & wine.

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(From March 2012)

We felt like royalty, ensconced in a cherrywood booth at this elegant Asian fusion spot. No more tacky buffets for us! The Golden Bridge Roll—a trestle of fried crab, mango, and avocado, ribboned with shrimp tempura and salmon roe—was almost too beautiful to eat, but that made it irresistible. Next up, classic General Tso’s chicken: the glaze was unexpectedly sweet, and, appropriately, the rice came sculpted in the shape of a heart. Don’t miss the crispy duck. We could eat here once a week for a year and not sample all the dishes. Beer & wine.

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(From May 2012)

The name says it all at this small, unpretentious Japanese favorite. All manner of traditional appetizers, salads, rolls, and sashimi populate the menu, or you can go interactive with a hibachi meal. Take a seat at one of the tables and watch your select - no fewer than seventeen options, including filet mignon, lobster, and swordfish - cooked up right in front of you and served with soup, stir-fried vegetables, and steamed or fried rice. The aromas are delightful, the portions are satifying, and the servers are friendly. Beer, wine, & sake.

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(From June 2011) Our stunning array of appetizers exemplified the dynamic approach to modern Asian cuisine at this branch of Wolfgang’s empire: tiny pork belly dumplings with black vinegar and chile oil; hamachi and tuna sashimi with sticky rice and yuzu ponzu; sautéed crab cakes with a mango-cucumber relish; and our favorite, scallop and lobster shumai (dumplings) with a lobster-curry emulsion. That’s a pretty hard act to follow, but an entrée of sautéed halibut accented with keffir lime and a not-too-spicy pineapple-chile sambal could certainly stand on its own. If summer visitors are coming, Five Sixty is a must, not only for the fabulous food but also the view from the top of Reunion Tower. Bar.

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(From May 2012)

The atmosphere is less formal than that of its Alamo Heights sibling (especially if you eat in “Freddy’s Bar”), but you’ll still find the excellent, French-accented Asian and European dishes that owner Frederick Costa is known for. Looking for something healthy? Mahimahi (or another fresh catch) comes in a light saffron broth, along with a veritable alphabet soup of vegetables, from artichoke to zucchini. Crisp-fried, rice-paper-wrapped spring rolls, served with fresh mint, cilantro, and a spicy dipping sauce, are a treat any time of day. Pizzas, too, with imaginative combinations: the duck, shiitake mushroom, and creamy leek is a favorite. Bar.

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(From March 2012)

GZ’s is definitely our go-to spot for celebrations and special occasions in East Texas. We started out with the Spicy Cajun Seafood Roll (we were close to the Louisiana border, after all) and moved on to the honey-glazed salmon, which was pan-seared and served with rice and veggies (and perfect on a cold day, especially accompanied by a nice plum sake). The staff is friendly but professional. Expect a wait on the weekends. Bar.

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(From January 2012)

Kushi Yama is pretty darn sleek and sophisticated. Executive chef Richard Chen, of Las Vegas’s Michelin-starred Wing Lei, and local restaurateur Tadamichi Tayama have devised an Asian fusion menu designed for sharing. We began with seafood ceviche in a delicate yuzu vinaigrette. Next, we sampled the decadent smoked pork belly from the yakitori menu and a maki roll featuring spicy tuna. To top it all off, we shared the divine braised beef short ribs atop creamy beef cheek risotto in a star anise reduction with a side of wok-charred spicy green beans. The wine selection is excellent, and the service is attentive and professional. Bar.

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(From May 2012)

With its clean lines and focus on fresh and local, chef Ji Kang’s Asian fusion spot is a welcome addition to Montrose. The menu cuts a wide swath, from the usual bowls and rolls to pig’s ear salad and tuna “pizza” (a not altogether successful combo of tuna, jalapeño, and tobiko on a rice crust). We rated the T3 sushi roll of spicy tuna, “torched” tuna, and white tuna a moderate success but loved the warm salad of trumpet mushrooms, roasted eggplant, and hazelnuts topped with crispy fried onions. Bar.

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