We began our feast with a small dish of artfully prepared sashimi that had been splashed with a mild sauce, and garnished simply with green onions. This wonderful little treat was called the ménage a trios. Next up was a selection of tuna served on a crispy little fried piece of something like potato. These morsels were liberally doused with a flavorful sauce. The texture was a real crowd-pleaser. To finish up this initial wave of goodness, we were treated to something unusual; salmon cakes. Everyone and their mom has had crab cakes, and they’re great, but I’ve never had a crispy little bite with pink, buttery salmon meat in it. They came in a tangy, modified tartar sauce that complimented the richness of the fish nicely.
At this point, our server swooped in and cleared the plates, ready with a new series of awesome eats. The first thing he set down was a colorful roll of spicy goodness, with dabs of what looked like sriracha, and on top of that were sliced jalapenos! This spicy little gem was called the dragon roll, and it’s one to remember. After that though, was in my opinion the highlight of the whole meal. Take basic red snapper sushi, except put the fish under a broiler for just a few seconds so that the tiny layer of fat beneath the skin bakes and liquefies. The effect is a barely-perceptible smokiness to the fish, but it’s so awesome because the delicateness isn’t ruined. That’s a tough balance to pull off, and Sushiya does it flawlessly.
Our next course was a win-win situation, with a popcorn lobster roll as well as a baked lobster roll. Wow. The crispy fried crunch of the popcorn lobster was doused with a sweet sauce, and the baked lobster was so moist and tender that it made our whole table completely silent. To button up the whole experience, we had a plate of kitchen-prepared food that would surely please any non-sushi eater. Kabobs with tender beef, savory vegetables and juicy prawns lay elegantly sprawled across a plate with vivid green leaves framing the whole thing.
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