Suisha Gardens Japanese Restaurant

A table at Suisha Gardens has to make one decision before it makes any others: whether the night runs on the steakhouse side or the sushi side. Both live on the same menu, in the same Niagara Falls dining room, and the kitchen does not treat the choice as either-or. A group can put a teppan combination in the centre and ring it with sashimi and maki, or it can keep the meal contained to a single bento and never touch the table-side grill at all. That breadth — Japanese steakhouse and sushi bar working out of one room — is the first thing worth knowing about the place.

The teppan side is built around tenderloin. Filet Mignon Teppanyaki is the cleanest order, prepared in the table-side format and finished with the house sauces, and it extends into combinations that pair it with shrimp, set New York steak against a lobster tail, or run chicken and shrimp together for a lighter plate. The sushi side carries its own weight rather than playing backup. The Sashimi Dinner runs fifteen to seventeen pieces — salmon, maguro, albacore, hamachi, scallop, surf clam — and the combinations scale up from there to a thirty-two-piece Maki Combo and a twenty-piece OTOKU set. Around both anchors sit the easy table additions: shrimp tempura, edamame, spicy fries cut with Cajun and Japanese seasoning, and ika kara-age, the Japanese-style fried squid.