dining out
RED ‘N’ WHITE ROLL
though it could have used some more
time in the broth to give it some
added oomph.
The sushi bar selections are stan-
dard — tuna, salmon, fluke, eel, etc.
— and reasonably priced. The sashi-
mi slices were a nice surprise: big
steak-like chunks of raw fish cut per-
fectly. I was no fan of the uni, though
my companion sang its praises.
There are almost too many rolls to
choose from — I counted 82! — and,
of course, we had to get the Soprano.
Sorry to report it wasn’t anywhere
near as good as the show. Deep-fried
white fish (fluke, snapper, striped
bass, or another white fish) is stuffed
into a roll, then cut into five pieces.
They are then drizzled with a special
eel sauce, and each piece is topped by
a slice of different raw fish: yellow-
fin, salmon, spicy
tuna, etc. Alas,
AT A
the hot inside
GLANCE
and cold outside
• APPETIZERS: $5.50
creation made for
TO $13; SUSHI
ROLLS $4.50
lukewarm sushi.
TO $16; HOT
ENTREES $17
Among the
TO $24; SUSHI/
standouts were a
SASHIMI $3
TO $8.
Red and White
• BYOB.
Roll ($13), alba-
HANDICAPPED
ACCESSIBLE.
core (white) tuna
• OPEN 7 DAYS A
with slices of
WEEK. LUNCH
EVERY DAY
creamy avocado
EXCEPT SUNDAY
WHEN THE
and refreshing
RESTAURANT
cucumber topped
OPENS AT 4 P.M.
with meaty fresh
red tuna, and
another roll called 2 in 1 ($14)
that featured crisp fried shrimp
tempura topped by both a nicely
spiced tuna and well spiced yellowtail
lathered with a special house-made
mayo sauce.
The restaurant’s most popular roll
is the Krazy Big ($14). As the name
implies, it’s big (eight pieces) and a
bit wild: spicy salmon mixed with
spicy tuna is flecked with tempura
batter and topped by fresh tuna, spicy
mayo sauce and eel sauce. It may not
dazzle, but it’s filling and satisfying.
And that’s OK. Sometimes filling
and satisfying are exactly what
you’re after. ■
SPICY 2 IN 1 ROLL
AGEDASHI TOFU
WAYNE MAGAZINE SPRING 2019
47