Mitsuba's culinary crew rolls rice and sizzles hibachi-grilled entrees within a chic, modern atmosphere. The menu fuses authentic hibachi dishes, such as grilled scallops ($20.95), with hand-rolled delicacies that include the sweet-potato roll ($4) and the Green Dragon—a jumble of eel, cucumber, and avocado ($9.50). Entrees such as the New Hartford Meets Japan, an unlikely marriage of broiled gulf shrimp, vegetables, and black rice ($21.95), satisfy appetites while inspiring television producers with new romantic-comedy premises. Noontime noshers can nibble on Mitsuba’s lunch options, including seafood- or meat-packed Bento boxes ($8.50–$9) or the harmonious lunch-roll combo, which features two sushi rolls paired with soup and salad ($8.50).
At the helm of Taj Mahal Indian Restaurant?s kitchen is a chef with more than 28 years perfecting his craft. The chef?s range of Indian recipes is exhaustive, from aloo dum?stuffed potatoes cooked in a light spicy sauce?to chicken kali mirch simmered in a curry sauce. The kitchen?s tandoor clay oven cooks marinated shrimp, lamb, and stuffed breads at a temperature high enough to reshape the hairstyle of anyone who gets too close.
The Lake House’s chefs create innovative seafood plates and hearty steaks as diners take in lakeside views from the interior of an historic hotel built in 1843. Scan the menu before electing upscale eats such as pumpkin-seed-encrusted trout filets in sherry cream ($16.99) or pan-seared hunter’s ducks dressed in a pear-and-peppercorn au jus ($22.99). Chefs stuff the Lake House bone-in pork chop with an autumnal mélange of apples, onions, blue cheese, and cloud bacon before tossing it on the grill and drenching it in an apple-cider glaze ($17.99). Dinner diners sink meat fangs into a New York strip steak’s side ($19.99), and luncheon guests peruse burgers and sandwiches such as the grilled-chicken cordon bleu, which sports ham, swiss cheese, and a jaunty monocle atop its grilled roll ($8.99). Lounge on the patio facing the lake or illumine meals indoors with the light of Tiffany-style stained-glass table lamps.
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.