U-Me Sushi Hibachi Japanese Restaurant forges together the flavors of its ample menu with the flourishes of fiery tableside hibachi-style preparation. The behind-the-scenes action leaps to the fore at the sushi bar, where nimble fingers assemble delectables into neat bundles such as the california maki roll ($5). Understudies of Elvis impersonators can rouse mouths with the Rock'n roll, its tobiko-ensconced shrimp tempura, eel, avocado, and cream cheese tastefully harmonizing ($12.50), and the vegetarian roll composes notes of lettuce, carrot, cucumber, radish, and more ($6.50). Those seeking heated eats can let eyes alight on the scintillating energy of the hibachi-style craft as chefs sear steaks and sizzle edibles on table-mounted gas griddles. Chicken teriyaki ($14.50) and sukiyaki nabe, a medley of beef and veggies cooked in succulent broth ($14.50), are among many offerings sweetly capped off with fried bananas ($5.50) or fried ice cream ($5.50).
Bento boxes, sushi rolls, and noodle soups make up the menus at Ichi Riki, where chopsticks can lock onto bites of familiar Japanese cuisine. Spicy and mild rolls include fillings such as fresh salmon, tuna, or eel with avocado. Baskets of shrimp and vegetables plunge into the bubbling deep fryer, where they transform into golden tempura. These classic dishes are offered à la carte or as part of combination platters. Pickup and delivery services let patrons enjoy their meals in the comfort of their own cabins made of chopsticks. Their tatami room is also available to accommodate up to 40 people for any occasion.
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.
Like high-school students at a science demonstration, patrons at Koo Restaurant gather around a table, oohing and ahhing as flames dance high in the air. But instead of test tubes and beakers, the person behind the table wields knives and spatulas, slicing and flipping meats and veggies over a hibachi grill. Once each morsel has sizzled to a crisp golden brown, chefs divvy them up onto plates, and the guests devour the food that was just cooked right before their eyes.
Hibachi meals—which include filet mignon, scallop, and lobster-tail options—are not the only Japanese fare served within Koo's bold red and gray walls. Regular tables host plates of wok-fried noodles, teriyaki shrimp, sesame-crusted ahi tuna, and sushi rolls. Chefs also whip up smaller, tapas-style plates, so groups can bond by sharing steamed shrimp dumplings or stacking thai spring rolls into a rickety Jenga tower.
Chef Lisan slashes a checkmark of sauce on a bistro plate. The sushi bar radiates with purple neon. Red walls stand stark against black lacquered tables, where bamboo mats tell Lisan's story—an upbringing in Tokyo and 20 years in New York dreaming of a restaurant just like Ginban Asian Bistro. An ever-evolving Omakase menu mingles Japanese, Malaysian, and Southeast Asian influences and presents everything from fresh sashimi to saucy filet mignon. After splashing soy on a slice of just-rolled sushi, patrons can retreat to the outdoor patio for a cocktail. The restaurant also caters parties of up to 200 people, or occasionally up to 201 people if the outlier can stay quiet beneath a friend's trench coat.
Red lanterns cast a warm glow over burnished wood floors inside Village Gourmet China Bistro & Sushi, and hand-painted murals of blooming flowers and scenic mountains adorn the walls. In the kitchen, chefs pan-sear duck pot stickers, sizzle sesame chicken in woks, and steam filets of chilean sea bass. Diners can also take a seat at a cherry-red sushi bar to watch chefs craft specialty sushi rolls like the heart-shaped, tuna-wrapped Valentine roll with avocado and crisp apple.