Armed with fresh seafood, authentic recipes, and a sizzling hibachi grill, the chefs at Tokyo Asian Cuisine 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.
Umi Japanese Steak House & Sushi Bar's chefs sling hot meat and veggies across tableside hibachis in showy displays of culinary prowess. As chopsticks busy themselves with vegetables and fried rice, meat such as lobster and filet mignon sizzles on grills just barely out of reach. Chefs also arrange sushi rolls on beds of seaweed in ribbons of eel, red snapper, tuna, and other raw or tempura-battered seafood. Blond wood inlays and sleek glass panels encircle the dining room, whose walls are sprinkled with shadowboxes of traditional Japanese art.
Izumi Japanese Steak House & Sushi Bar's cast of sushi and hibachi chefs infuse their culinary influences into a distinctly Japanese menu. They craft more than 30 different maki and hand rolls and deftly slice more than 20 types of à la carte sushi and sashimi. Teriyaki sauce slathers high-end meats and seafood, such as Chilean sea bass and tuna steak, and top-notch proteins also don crispy coatings of tempura or sizzle on hibachi grills. From behind a full bar accented with LCD televisions and high-def umlauts, bartenders pour a wide selection of sakes and craft exotic cocktails.
Goten of Japan serves authentic Japanese fare by way of hibachi-cooked entrees and a sleek and stylish sushi bar. The menu’s hibachi eats fill empty stomach boxes with hibachi chicken ($15.95), Japanese-style scallops ($22.50), and a veggie special ($14.50). Sushi bites, meanwhile, boast baked rolls ($7.50 to $12), fresh rolls, and sashimi staples. Kids under 10 can peruse a children’s menu replete with entrees (between $10.45 and $16.95) that perfectly fit miniature mouths.
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.
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).