You won't find any inspirational posters reminding chefs to "keep it simple" at Sushi Mizu. In fact, the chefs embrace complexity when crafting their signature sushi rolls. To create their popular marble roll, for instance, they intermingle white tuna with spicy tempura flakes before topping it with fruity mango and red tobiko for a layered taste experience. They also incorporate equally diverse ingredients into their other rolls, from sweet chili sauce to creamy egg custard. Though the unique rolls constitute the bedrock of Sushi Mizu's menu, they aren't the only Japanese cuisine the cooks have mastered. The chefs also coat coat red snapper in teriyaki glazes, encase veggies in tempura batter, and smother deep-fried pork in katsu tonkatsu sauce. During lunch, the culinary team even sears hibachi specialties, including scallops and steak.
The New York Times praised Tengda's Milford location—one of eight in a small regional chain—as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.
The menus at Sakimura's two locations change regularly in order to incorporate the freshest seasonal ingredients and the chefs’ newest culinary muses. The Simsbury location is known to intermingle traditional Japanese flavors with contemporary flourishes, with specials taking forms such as foie gras with sweet miso sauce. Both locales’ sushi chefs also invent their own creative rolls, such as a deep-fried Godzilla roll and an Out of Control roll filled with shrimp tempura and topped with seared pepper tuna.
Diners seeking a hot dinner can gather around hibachi grills and watch as chefs sear their choice of shrimp, chicken, scallops, filet mignon, or any number of other gourmet ingredients. The hibachi rooms' smokeless grills and modern yet warm decor combine to create a pleasant dining experience.
The traditional dishes of Japan, Thailand, Singapore, and Indonesia make their way to Ten Asian Bistro's tables prepared to dazzle any hungry guests who've taken seats inside. Instead of reciting the prologue to Beowulf as they await their meals, diners can watch chefs craft sushi rolls from gourmet cuts of fish and savory accoutrements such as tobiko, scallions, and tempura breading. A panoply of noodle dishes, including pad thai and chow fun, team up with a choice of four meats to sate carnivores, and a steaming wok infuses shrimp and scallops with flavors such as lime, lemongrass, and pineapple. Sake and other spirits inspire toasting before meals, and catering services facilitate noshing in homes, offices, and epicurean mosh pits.
Inside Salina’s nail salon, a team of technicians clip, shape, and buff digits before applying eye-catching polishes. Classic mani-pedis leave nails sheathed in a colorful polish, and pink-and-white acrylics create a natural-looking extension of the nail, which doubles as a protective layer when attacking unruly shoelace knots. The salon also handles more comprehensive tasks for clients, such as applying UV gels and gluing on silk wraps.
Within Hana Japanese Steak House and Sushi Bar, groups can watch hibachi chefs add dollops of teriyaki sauce to chicken and veggies on the grill in front of them. As flames rise over the tableside grill, the air fills with meaty aromas and applause from diners watching chefs’ virtuoso performances. Dishes include crispy duck with chili sauce, traditional udon noodles, and 11 house-specialty rolls filled with eel, lobster, and other ingredients sourced from the ocean's teriyaki-filled depths.
Owners Deyong Liu and Hiro Nagata have installed eight individual hibachi grills throughout Tombo's interior, staffing each station with a skilled chef to give diners an up-close and entertaining view of meal preparation. Chicken, steak, seafood, and tofu sizzle atop each hibachi station and are paired with sautéed noodles, steamed white rice, and mixed vegetables for a complete and satisfying meal. Diners sip on sake, wine, beer, or Tiki Room cocktails as they chat with companions or belt out evening karaoke and can order a keepsake photo to commemorate the meal or confirm an alibi.