Goten of Japan serves authentic Japanese fare by way of hibachi-cooked entrees and a sleek and stylish sushi bar. The menu’s hibachi eats fill empty stomach boxes with hibachi chicken ($15.95), Japanese-style scallops ($22.50), and a veggie special ($14.50). Sushi bites, meanwhile, boast baked rolls ($7.50 to $12), fresh rolls, and sashimi staples. Kids under 10 can peruse a children’s menu replete with entrees (between $10.45 and $16.95) that perfectly fit miniature mouths.
Armed with fresh seafood, authentic recipes, and a sizzling hibachi grill, the chefs at Tokyo Sushi construct fresh sushi rolls and flame-broiled meals of meat and seafood. In the hibachi dining area, chefs artfully spin utensils as they prepare sizzling filet mignon and calamari for visitors seated around the oft-flaming grill, using its intense light to improve their base tans. Diners can also situate themselves in conventional restaurant seating to enjoy uncooked cuisine such as the Kamikaze roll with avocado, spicy tuna, and spicy yellowtail, or a Rock ‘n’ Roll plate that cocoons eel, salmon skin, cucumber, and avocado in rice.
Izumi Japanese Steak House & Sushi Bar's cast of sushi and hibachi chefs infuse their culinary influences into a distinctly Japanese menu. They craft more than 30 different maki and hand rolls and deftly slice more than 20 types of à la carte sushi and sashimi. Teriyaki sauce slathers high-end meats and seafood, such as Chilean sea bass and tuna steak, and top-notch proteins also don crispy coatings of tempura or sizzle on hibachi grills. From behind a full bar accented with LCD televisions and high-def umlauts, bartenders pour a wide selection of sakes and craft exotic cocktails.
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.
Ginza's menu fuses classic Japanese dishes with contemporary adaptations, earning its Bloomfield location second place for Best Japanese Restaurant in the 2011 Hartford Advocate Readers' Poll. A sushi dinner arrives tableside with an assortment of nine sushi pieces around either a tuna roll or a california roll ($20), and the french dragon lights up the night with smoked eel and avocado atop nori-wrapped shrimp tempura ($15). At the Ginza's Bloomfield location, chefs man hibachi stations to cook up grilled chicken ($17), steak and scallops ($22), and lobster tail ($29) fresh, and made-to-order. Other fusion-inspired eats include sake-marinated short ribs accompanied by Holland leeks, wild mushrooms, baby carrots, and red-wine demi glaze ($18), and the miso-broiled Atlantic salmon with baby bok choy and Peruvian corn bathing in miso as well as a sweet and spicy yet vulnerable sauce ($20).
Northern Berkshire peaks peek through the windows of Taylor's, where surf and turf unite in a lamp-lit, exposed-brick dining room. An army of appetizers kicks off the menu, including the baked brie, which is infused with grapes and sprinkled with brown sugar, walnuts, and apples ($8). A fresh garden salad sidekicks every entree, serving as a momentary plate mate for hearty dishes such as the filet mignon ($24) and its aquatic, redundant counterpart, grilled mahi-mahi ($21). The ratatouille with tofu forgoes filets for a mix of stewed eggplant, zucchini, and tomatoes that are fresher than haircuts of the eighties ($16).