Inside Fuji Japanese Steakhouse?s modern, lounge-like dining space, dimly lit by drop lighting, hibachi chefs flip shrimp and slabs of new york strip steak on the grill. Meanwhile, sushi chefs chop, blend, and roll ingredients into 65 varieties of colorful rolls, many oven baked, partially or fully tempura fried, or draped in spicy and sticky sauces. Bartenders pour international wines, beers, top-shelf spirits, and a wide range of sakes to complement each dish. As diners toast to a romantic dinner date with someone special or a successful business lunch with an entrepreneurial sock puppet, servers bustle between tables, ferrying traditional and contemporary Japanese dishes such as broiled mussels, spicy gyoza pot stickers, sukiyaki steaks, and deep-fried, katsu-style pork and chicken.
Succulent aromas and a symphony of sizzling meat emerge from Cast Iron Steak House's kitchen, where bacon-wrapped filets and rib eye steaks sear inside of cast-iron skillets. For each of these steakhouse favorites, the staff personally cuts and rubs aged USDA beef in-house. Though it's their specialty, the team's expertise extends beyond steaks, as they offer a variety of chicken and fish entrees. A side dish and salad accompany most main course menu selections.
At Kobe Japanese Steakhouse, patrons can enjoy entertaining teppanyaki-style dining in front of a limber habachi artist or opt for more intimate seating in the dining room. The teppanyaki experience invites bold guests to take seats at a square bar and watch Kobe's centrally located master chefs juggle flames, knives, vegetables, seafood, meats, and appetites as they whip up meals before diners' growling stomachs and flickering eyes. The Iron Plate Grill menu tantalizes tongues with fried oysters ($5.95), soft shell crab ($7.95), pan fried dumplings ($3.95), and more. If you choose to snuggle up in the dining room, temp your tonsils with filet mignon ($17.95), lobster and steak ($23.95), or beef teriyaki ($14.95). Sushi, noodles, fried rice, salads, and hot and cold appetizers round out the edible roster. Everything on the menu can be enjoyed with a premium Japanese sake or a Kobe sake cocktail, like the Sea Splash, made with blue curacao, triple sec, and pineapple juice ($5.50), ideal for easing lingering tidal stresses.
The historical brick building that houses Janko's Little Zagreb, once a reputed 1940s brothel, now beckons in a much more respectable clientele with its cheerful red awning and brightly lit dining room. Large cushy booths enclose red-checkered tables, while IU football and basketball posters speckle the walls. Tables have a clear view of two open grills, which sizzle with menu items including thick, succulent USDA Choice steaks, seafood, and more. An extensive wine list and locally made beer from Upland Brewing Company wash down entrees as IU fans dish out endless Hoosier puns, such as ?Hoosier daddy?? and ?Hoosier favorite Disney princess??
Inside Miyako Sushi & Steakhouse, diners gather around the flames of 10 hibachi grills to watch an expert chef flip and sear chicken in teriyaki sauce, while other patrons sit in comfy black chairs in the cool blue glow of the sushi bar. Sleek modern decor surrounds guests as their teeth unpack skillfully rolled sushi and their eyes stare hungrily at the nervous fish inside the restaurant’s aquarium. Miyako’s hibachi and sushi chefs use only fresh ingredients as they craft each dish to diners’ specifications.
Named one of the Top 100 Places to Drink in the South by Imbibe, Bourbon’s Bistro fills glasses with more than 130 varieties of rare bourbons including Heaven Hill, Ancient Age, and Old Rip Van Winkle. In the restaurant, located within a 1877 building, diners feast upon bourbon-inspired meals seated at one of many cozy tables lining a brick wall decorated with pictures of the past and midnight blue curtains. The bone-in pork chop exudes the sweetness of bourbon with a topping trio of caramelized apples, country ham, and bourbon glaze, while the Maple-leaf Farms duck breast is paired with roasted fingerlings, caramelized brussels sprouts, bacon lardons, and aged balsamic.