Ohjah Japanese Steakhouse

You know how difficult it can be: Sometimes one member of the group wants a teppanyaki experience, but someone else would rather stick with sushi or sashimi. At Ohjah Japanese Steakhouse, you can do both, at the same time. That flexibility, and the seven locations scattered throughout the valley, are probably why this local chain is recommended by such a diverse group of our local F&B pros (including Emily Romero, Philip Tzeng, Heidi Rinella, Sean McAllister, Lorraine Moss and Anthony Curtis).

Ohjah head chef Zhigang Wang, a Japanese native who trained as a sushi chef in Tokyo, requires all of his sushi chefs to have at least six years of experience. Wang also trained as a hibachi chef at a Strip resort, and Ohjah reflects his experience.

If it’s teppanyaki you’re looking for, they offer the standards (beef, shrimp and chicken) as well as salmon and sole. Sushi includes a wide selection of sashimi, nigiri, maki and temaki, along with several dozen special rolls. Looking for still more variety? There’s also a menu of teriyaki, tempura, katsu dishes, curries and the like, plus several varieties of fried rice, yakisoba and sukiyaki.

NOTE: For more locations, search “Ohjah.”