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I visited Asia Restaurant on March 6, intrigued by the middle part of the “Cal-Asian / Steak / Sushi” signage. I understand the place’s sushi is well-liked, but I came for the steak. After all, it’s listed first (we’ll disregard the chance it was done strictly in alphabetical order). The cocktails are made with soju. Soju is a way for restaurants to serve cocktails without paying for a liquor license and a way for you to pay for cocktails without being burdened by their usual pleasures. Glass of wine it is. I order red curry clam chowder to start and then a rib-eye (“Asia Pepper Steak”) with cabernet sauce. The chowder is presented like a museum piece, but it’s not that precious. The spice is too bashful, so the chowder tastes like it’s erred on the side of caution. The steak arrives enclosed in a fence of asparagus and broccoli. Breaking through the battlements to the meat, I find a good enough steak for the place’s aspirations and price level, plus a cabernet sauce with a pleasant tang. But it’s not the steak I ordered: I ordered medium, but it is medium well. Odd, since the menu recommends it be prepared medium rare to medium. The steak stis atop a small mound of dull rice. When I do get to the veggies, the asparagus is not al dente – too soft. All in all, a decent meal if a tad too pricy. Nothing special so far but enough potential to warrant a second visit.