It is comprised of snow crab mix, avocado and cucumber topped with seared lobster tail.
The restaurant was formerly Sushi Koji.Ī native of Saitan, Japan, Godo said the All-Star Spicy Lobster Roll is his favorite to make for customers. Chef Max Godo has worked behind a sushi counter nearly all his life, though he became sole proprietor at Sushi Go across from the Hyatt Regency Greenville just a year ago. Heading back downtown is a relative sushi newcomer, but in name only. “The restaurant stocks 20 cold sakes by the bottle and offers sake flights for guests to see what they like,” he said.Īnd, if Peter Lieu’s name sounds familiar, yes he is also one of the proprietors of Lieu’s Chinese Bistro just a block away. Lieu likes to order beer or sake to drink with sushi. The name Izakaya means a place to stay and drink sake in Japanese (literally: stay, sake, shop). The focus is on fresh, small plates paired with interesting drinks. Peter Lieu and his cousin, Doug Yi, have reinvented the gastropub with this Asian tapas and sake bar in the former J Peters Grill & Bar location just off Woodruff Road near The Shops at Greenridge. It’s garnished with spicy mayo and addictive vegetable crunch. Three layers of spicy salad - crab, tuna and salmon - are topped with barbeque eel, seaweed salad and a berry of Masago. It makes a complete meal for one, or a fork-and-knife share for a table (pass the cake server, please). This teacake-shaped roll is nearly five inches tall and just as wide across. Three sushi chefs, all from Atlanta, are surprising diners with original creations such as Chef CJ’s Hightower. Open just one month, the mouthful of a name Otto Izakaya is setting a bar for contemporary sushi. They accept reservations for any night Irashiai is open except on Valentine’s Day and April 1. Weekends are especially busy at the Eastside restaurant, so consider making a reservation. Fish is delivered nearly every day - even on Sundays if it’s needed. To keep quality high, Irashiai utilizes up to five different suppliers. “We’re pushing our limits with combination rolls to appeal to all types of diners,” he said. Owner Josh Lee said sushi is no longer eaten just by aficionados and is an accepted dining category. Both sesame dressing and sesame seeds dress the completed roll, adding an umami component (a savory taste) that’s delightful. There’s a bit of sriracha garlic mayo too, but the ingredient that ties this sushi roll together is sesame. Spicy tuna salad cuddles next to the fried pepper, and fresh salmon sits over top, slightly torched before delivery. Whole tempura jalapenos are central in this fusion-style roll. I learn something new every day.”Ĭorporate chef Michael Woo created The Daniel Morgan Roll for customers asking for something new and spicy. It’s a profession that suits him, he said, because he likes “to see people eat food that makes them happy. Sous chef Joseph Huynh has been learning the craft for nearly six years. In the fall, Shimozono looks forward to sanma (or mackerel pike). Currently, Sushi Masa is serving bonito, a tuna-like fish that is seared tataki style. Other items will change according to the season as different fish become available through suppliers.
“It incorporates all the fish, so it is very popular.” I didn’t get to eat my food and we had to throw away what she couldn’t finish as she’s not allergic.“It is always on our menu as our signature roll,” Shimozono said. I tried to call over 8 times over the last 3 hours and never got an answer. I’ve had this happen before while dining in and I don’t mind it, but now I was an hour away from the restaurant. I got my food and drove home and to my surprise when I got home everything I ordered had avocado. Today I did a to go order I ordered 4 rolls and told the person on the phone I have an allergy to avocado and explained this to the man on the phone, he said okay and confirmed he heard me correctly. As you all will know the restaurant is located in downtown Greenville and I live about 1 hour away in Spartanburg. While I can live with everything above and am not picky or hard to work with there’s one issue I can’t get over. The service is always okay at best, I’ve eaten here multiple times when it wasn’t busy and my drink never stayed full. While I wish it was a little cheaper sometimes you gotta pay for quality.
The food here is absolutely amazing and everything I have tried has been very fresh and so so good. I’ve eaten here a many of times and as much as I want to give a higher rates review, I can’t.
0 kommentar(er)
