“I created it for a customer who wanted an exotic roll that looked fantastic,” Pham said. It will burn tableside for up to 10 minutes. A cucumber cup is filled with Everclear grain alcohol and lit on fire. It’s topped with ahi tuna, sriracha aioli, barbeque eel sauce, masago, cilantro leaf and panko crumbs. Crab salad, avocado and cucumber fill the interior. His take on the Volcano Roll is both layered and dramatic. He developed Miso’s On Main with manager Josh Garrett two years ago with a goal to intertwine modern flavors with Japanese cuisine. He’s worked in restaurant kitchens since he was a teen, was a sushi apprentice by 16 and traveled the Southeast to study French and Mediterranean flavors while in his 20s. Though there are 25 rolls on the menu, the All-Star Spicy Lobster roll is the most popular roll ordered by Sushi Go’s regulars.Īt just 30 years old, chef Vong Pham has a lifetime of cooking ahead of him (as well as behind him). It is clean on the palate and beautifully made (and a steal of a price in my book at $11.95 for 10 pieces, orchid included). 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.” “It is always on our menu as our signature roll,” Shimozono said.
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