The ancient art of dining meets modern ingredients and design at Feng Asian Bistro, where delicate geometric forms adorn both the walls and rice-covered plates. Cozy up in a stone-spangled alcove and dip into Feng’s lunch and dinner offerings to find yellow-tail jalapeño starters ($12), eel-cucumber sushi rolls ($6), and entrees such as miso-glazed Chilean sea bass ($16 lunch, $27 dinner). Enterprising eaters can tackle their fare in the main dining room, the lounge, or the sushi bar.
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).
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.
At Ichiro Hibachi & Sushi Bar, presentation is nearly as important as flavor. Sushi rolls leave the sushi bar tightly wrapped and garnished with colorful sauces, fresh flowers, and crunchy masago. Chefs manning the hibachi grill sear and flip meats, seafood, and veggies in an almost choreographed style, all amid a pyrotechnics display of bright orange flames.
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.
Fresh slices sashimi-grade fish take center stage on Singapore’s Grill and Sushi Bar’s menu, as traditional dishes from the Malaysian peninsula serenade diners with savory songs of noodles and spare ribs. Like a polar bear's jewelry box, the restaurant’s sushi case shimmers with rows of translucent gems of salmon, tuna, and eel. Sample succulent morsels of crab clasping creamy bites of avocado in the scallion-dappled Osumo maki roll ($11.50), or witness maritime harmony with a fresh vegetable-chaperoned trio of tuna, salmon, and asparagus in the crunchy Dynomite maki roll ($10.50). Singapore rice noodles wrap their slender, glossy tendrils around spicy mango chicken, shrimp, and fresh vegetables ($18.95), and grilled pineapple chicken lounges on a bed of steamed rice and veggies ($17.95). Sambai specialties mix it up with fluffy beds of fragrant curry rice, couching vegetables and shrimp or pork, all doused in homemade seafood sauce ($18.95) like a sea captain preparing for a date with a mermaid.