Millburn-Short Hills Magazine Fall 2018 | Page 48

DOZO SUSHI & ASIAN CUISINE
dining out

Roll With It

A Jersey strip mall is the setting for some world-class sushi WRITTEN BY JOYCE VENEZIA SUSS PHOTOGRAPHY BY MITSU YASUKAWA
MISO BLACK COD

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’ d heard some good buzz about Dozo Sushi & Asian Cuisine , so Iwasn ’ tdissuaded by its location inasmall strip mall , or the large overhead TVthat no one was watching . Isettled into abooth and quickly discovered the bench wasn ’ t attached tothe wall or floor , causing it to move ifI shifted even abit . But these became minor quibbles once we started eating — and were easily forgivable because of one not-to-miss entrée .
We started with anappetizer of Rock Shrimp Tempura , agenerous serving of crisp shrimp drizzled with “ creamy spicy sauce ”( diners who don ’ tlike zesty heat should ask for the sauce on the side ). Shrimp tails were removed , making it easy to eat . Dozo offers a large selection of classic and hand rolls , ala carte sushi and sashimi , and sushi bar entrees . The Dozo Supreme Omakase — a special tasting menu using fresh Japanese seafood air-shipped from Tokyo — isfairly priced compared to many New York City restaurants .
The culinary creativity of Dozo ’ s
Livingston
DOZO SUSHI & ASIAN CUISINE
163 S . LIVINGSTON AVE ., ( 973 ) 992-8881 , DOZONJ . COM
sushi chefs shines in the list of special rolls . We ordered two : the deepfried Rock N Roll ( salmon , white fish , kani and asparagus , drizzled with eel sauce , miso sauce and spicy mayo ), and the gorgeous Dozo Roll ( a stack of tuna , salmon and yellowtail , topped with spicy , crunchy king crab , avocado , caviar and bits of gold leaf .) Both were beautifully presented on the platter . Dozo ’ s entrees include teriyaki , tempura , noodle and rice specialties , and several Asian classics . Myhusband ordered Fire Wok Delight , a colorful dish with slices of chicken and beef , jumbo shrimp , and fresh vegetables in a zesty garlic sauce . It ’ s a basic stir-fry , well executed , but it couldn ’ t compete with my main dish .
46 FALL 2018 MILLBURN & SHORT HILLS MAGAZINE