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.
At Mikado, it doesn't matter if you know exactly what kind of sushi or sashimi you'd like. The Asian bistro's menu features more than 80 specialty dishes along with a unique create-your-own option. Just tell your server or one of the expert sushi chefs what you'd like, and they'll do everything they can to craft a satisfying—and likely quite stylish—dish. Mikado can accommodate such diverse tastes thanks to its broad focus; along with traditional Japanese cuisine, the restaurant specializes in Thai food and other flavors from across Asia. The dining room is as welcoming as the menu, with comfortable lounge seating where guests can relax and take their time figuring out what these "chopsticks" are all about.
Toshi provides a chic stage for innovative maki makers to exhibit their roll-terrorizing reflexes. An extensive menu boasts both raw and expertly cooked options, such as noodles, surf and turf, and combination dinners. Beef tataki introduces the best of both worlds with seared slices served cold with a special sauce ($7.75). Sip on sake ($4–$13 by the glass) while supping on the Volcano roll: a mountain filled with tempura-flaked spicy tuna, salmon, and yellowtail and erupting with hot sauce ($12). One of Toshi's most frequently requested entrees is the lobster tempura, a debonair crustacean that abandons its bourgeois shell for a refined tempura crust ($19). Desserters can leave with a tummy full of ginger ice cream ($2.75), while those who prefer a night in with off-duty sushi chefs can opt for delivery (good for orders over $25).
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).
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 traditional dishes of Japan, Thailand, Singapore, and Indonesia make their way to Ten Asian Bistro's tables prepared to dazzle any hungry guests who've taken seats inside. Instead of reciting the prologue to Beowulf as they await their meals, diners can watch chefs craft sushi rolls from gourmet cuts of fish and savory accoutrements such as tobiko, scallions, and tempura breading. A panoply of noodle dishes, including pad thai and chow fun, team up with a choice of four meats to sate carnivores, and a steaming wok infuses shrimp and scallops with flavors such as lime, lemongrass, and pineapple. Sake and other spirits inspire toasting before meals, and catering services facilitate noshing in homes, offices, and epicurean mosh pits.