At Sakura Garden, diners don?t have to choose between Chinese food or sushi?they can enjoy them both in a single meal before washing it down with an Asian beer or fruit-flavored sake. At the corner sushi bar, chefs combine vinegared rice, seaweed, fresh fish, and vegetables into artfully prepared dishes such as the Sakura Garden special roll, a colorful mix of tuna, salmon, crab, eel, and avocado rolled up in soy paper, then drizzled in a housemade sauce and flying-fish roe. The Chinese dishes are just as fresh and delicious; choose from a number of pork, chicken, beef, or shrimp entrees served with white or brown rice.
On the shores of Lake Ontario, two-tiered lakeside decks house tables crowded with plates of seafood and seared steaks while diners enjoy the setting sun. Since the 1920s, Castaways has been a shorefront destination for hungry travelers, serving up everything from fresh seafood to their specialty Cajun-rubbed, blackened prime rib. Inside, nautical-themed memorabilia decorates the walls, and a framed etching of a tall ship overlooks a long wooden bar made entirely from recycled peg legs. Diners can enjoy their meal out on the heated, two-tier patio or indoors while being warmed by the fireplace.
New Wasabi's chefs tap into old-fashioned Eastern culinary traditions when preparing dishes from Japan and China. To showcase Japanese cooking methods, they sizzle steaks on a hibachi-style grill, top them with teriyaki sauce, or slice them into the shape of Sadaharu Oh’s silhouette. Their Chinese recipes infuse chicken with flavors ranging from sweet to spicy to nutty. Several appetizers arrive on yacht-shaped platters, a subtle hint that the kitchen teems with shrimp, octopus, and other seafood. The love boat sends a more direct message by floating 36 pieces of sushi and sashimi across the dining room.
Executive chef William Chen deftly wields his over 10 years of culinary experience as he crafts edible works of art at Mitsuba. Plates arrive at tables carefully layered with sushi rolls such as the colorful Mitsuba lobster roll, consisting of tempura lobster, avocado, mango, and marinated crabmeat. The Christmas roll, made up of fried shrimp, spicy tuna, and caviar, is a much better holiday treat than a visit from a money-seeking relative, and it comes with an eye-catching flower garnish. For cooked comestibles, diners need look no further than their own hibachi tables, which double as fiery surfaces upon which chefs sizzle filet mignon, salmon, and scallops.
The Original Crab Shack hauls in fresh fish, crab, lobster, shrimp, and clams every day from the ports of Boston Harbor, often getting the seafood in less than 12 hours after it comes off the boats. In the kitchen, cooks transform the catches into seafood through the power of steam or a fryer, filling pots with clams and lobster or baskets with tender fried shrimp and clam strips. Behind their full bar, which is decorated with fairy lights and nautical décor such as anchors, cheery bartenders pour beers or wine and mix specialty cocktails. Light blue walls, punctuated with Cape Cod–style windows, surround the interior of Crab Shack, which is filled with small tables as well as two 10-seater farm tables in the center of the room.