Four Leaves Asian Restaurant

One of my local favorites. Great food. Great service. It's kind of a hidden gem.

Had red curry dish. Compared to red curry I've had at dozens of other restaurants, this was, by far, the least appealing. Different, edible, but not what I expected and would not order it again. The rest of our party of 4 seemed to enjoy their entrees.

This was probably the most overrated spot I ate at in a min the food was plain sweet and sour chicken had no flavor noodles overcooked and nothing but rice in my rice no veggies or nothing got two meals 33 dollars last time I'm going there.

It's hard to find a Chinese food place that is really good however this one is the best around!!

Delicious crab rangoons, good variety of sushi rolls.

En la noche se converter en nigth club

I felt so disappointed writing this review! A lot of people requested on an old post for me to start reviewing different sushi places! Warning: Brutal Honest Review. I am born and raised from Hawai’i. I was recommended this place by a person who also moved here from Hawai’i and another who came from Japan….so I had high hopes. This was a one and done place. Our bill came out to $73. At Four Leaves, a pan-Asian dining experience, my journey began with a trio of appetizers: Ginger Miso Salad, Egg Drop Soup, and Hot/Sour Soup. The Ginger Miso Salad stood out with its refreshing blend of flavors, setting a promising start. Unfortunately, the Egg Drop Soup fell short, presenting a rather bland taste profile that lacked depth, despite its clear chicken broth base. Similarly, the Hot and Sour Soup failed to deliver the expected numbing spice, lacking both aroma and flavor. The main course featured sashimi, which, disappointingly, had a watery taste and an almost mushy texture, suggesting it might have been previously frozen and not properly thawed, detracting from the freshness one anticipates in sashimi. We ordered the sashimi appetizer and the Chirashi which was just sashimi placed onto of a bed of sushi rice. Sushi rice was really good though kudos to that. The Szechuan Beef, ordered with an expectation of a spicy thrill, was well-seasoned but mild in heat, even after requesting an extra spicy preparation. While the dish was competently stir-fried, it did not align with the traditional fiery essence of Szechuan cuisine, leaving something to be desired for aficionados seeking authenticity and a spicy kick. In conclusion, while Four Leaves presents an ambitious pan-Asian menu, the execution in some dishes falls short of capturing the essence and complexity of flavors that characterize the regional cuisines it aims to represent.