The chefs at Kujaku Japanese Restaurant flip filet mignon and scallops on a hibachi grill, deep-fry tempura-battered shrimp, and craft specialty sushi rolls with ingredients such as lump crabmeat, mango, and avocado. Diners can wash down bites with Japanese sodas, beer, or wine, or order a cocktail from the fully stocked bar.
Lamps hang from a gleaming wood ceiling over the sushi bar at Shiki Hibachi & Sushi, illuminating cuts of fresh, vividly hued seafood. Chefs deftly slice the seafood for sashimi platters and specialty rolls such as the Naruto¬—a rice-free medley of tuna, salmon, yellowtail, and avocado wrapped in thin slices of cucumber. Seats positioned along the sushi bar allow diners to watch the appetizing show, but there’s another show competing for their attention: the hibachi chefs flipping lobster tails, filet mignon, and other proteins through the air over tableside grills.
Chefs at Fuji of Japan fill sashimi platters, maki rolls, and hibachi seafood entrees with fish sourced from local Japanese importers or the Harbor Fish Market. The sushi bar turns these fresh ingredients—many delivered just hours before opening—into signature maki such as the cris roll, which is stuffed and topped with tuna. Hibachi chefs also flash-cook fish alongside duck, filet mignon, and other meaty entrees atop an expansive flat grill. Prepared in front of patrons’ eyes, these dinners include a cornucopia of courses—from onion soup to a shrimp appetizer—that distract stomachs while the knife-wielding chef trims onlookers' beards without them noticing.
Japanese and Korean dishes share table space within Abis Japanese Traditional & Hibachi Restaurant, a Greenwich eatery in business for more than 20 years. Sushi chefs slice ocean-fresh seafood for sashimi and sushi platters, and hibachi chefs sear filet mignon, red snapper, and other proteins on tableside grills, pairing them with sides such as japanese fried onion soup. Korean specialties include bulgogi, seafood pancakes, and bibim bam served in heated stone bowls.
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.
A fishpond murmurs beside the entrance to Plum Tree Japanese Restaurant, where owner and head chef Hiroyuki "James" Nagata oversees his lunch and dinner recipes. Nagata, whose decades of culinary experience include a stint at one of the world's largest fish markets, rolls and slices sushi. His sushi creations include minced scallop sashimi and the Plum Tree Roll, whose medley of tuna and eel is crowned with a rainbow of roe. The recently renovated restaurant—in business for 20 years—sets an elegant scene, with walnut and cherry-wood floors, hand-painted wallpaper, and doorways arched like Shinto shrines. Outside, the patio’s waterfall emanates the pleasant sound of splashes, like a walrus playing in a flooded basement.
The chefs at Euro Asian Bistro meld international cuisines to stock the menu with 18 imaginative sushi rolls and aesthetically arranged entrees. Guests can count the number of flavors grilled into five-spice chicken ($17) or use teeth and tiny scimitars to separate accompanying slivers of basil mango fried rice. Chefs wrap tempura-battered banana and shrimp and morsels of spicy lobster in a soy-paper shell to create the Paradise roll ($15), capping the combo with drizzled citrus-mango sauce. Send sweet-seeking forks to slice through the fruited glaze on blackberry salmon ($20) or set hungry eyes and possessive paperweights on the grilled center-cut filet mignon ($26), served with shallots and steeped in a red-wine reduction sauce. On Monday–Thursday, diners can also clinch their meals with a complimentary dessert: patrons can bite into a tart and creamy slice of key lime cheesecake or carve their date’s initials into a velvety chocolate soufflé.