4/5 Gastro W. 1 year ago on Google • 258 reviews
The
black
cod
sushi
($10
for
2
pieces)
is
an
interesting
take
on
the
fish,
the
nigiri
torched
tableside
so
the
fish’s
fat
begins
to
melt
forming
slight
layers
in
the
cod.
Being
a
denser
fish,
it
does
need
a
fair
amount
of
flavour
and
while
the
sweet
soy
was
a
start,
it
needed
something
else
for
interest.
After
the
experience,
I’m
still
on
the
fence
of
whether
a
nigiri
is
the
best
use
of
this
prized
fish.
My
preference
is
still
for
the
baked
miso
marinated
black
cod
($15)
where
the
fish
is
hot
and
flaky
and
infused
with
a
slightly
sweet
umami
flavour.
The
palm-sized
portion
is
just
enough
for
sharing
amongst
two
people.
Sushi
Bar’s
other
a-la-carte
nigiri
is
just
as
good
with
large
pieces
of
barbeque
eel
on
the
unagi
and
a
thick
slice
of
ruby
red
tuna
on
the
maguro
(both
$7
for
2
pieces).
Displaying
the
lobster
on
top
of
the
lobster
roll
($18)
was
a
great
idea
as
it
becomes
the
first
thing
you
taste,
and
diners
can
see
the
full
tail
in
its
glory.
However,
it
was
already
overcooked
and
blowtorching
it
at
the
table
made
it
even
more
dry
and
chewy.
Ideally,
they
should
undercook
it
to
begin,
and
the
torching
will
help
heat
and
finish
off
the
doneness
at
the
table.
It’s
a
dish
with
promise
and
the
thin
cucumber
lantern
a
great
idea
for
a
beautiful
garnish.
Starting
every
meal
is
a
bowl
of
rice
crackers
that
arrives
with
drinks,
a
pre-pandemic
tradition
that
I’m
glad
has
been
kept,
providing
something
to
snack
on
as
we
peruse
the
menu.
A
new
addition
is
an
amuse
bouche
of
seafood,
squid,
and
seaweed
salads,
enough
for
a
bite
each
to
enjoy
while
the
rest
of
the
meal
arrives.
As
the
temperature
drops,
the
complimentary
starter
is
sometimes
a
rich
hot
bowl
of
miso
soup
with
cubes
of
tofu
and
seaweed
flakes.
A
welcomed
respite
after
a
cool
walk
to
the
restaurant.
With
a
variety
of
maki
available,
the
black
dragon
($17)
was
an
interesting
take
on
the
fancier
dynamite
roll.
In
this
case,
sweet-glazed
barbeque
eel,
tempura
bits,
fish
roe,
and
green
onion
wrapped
around
the
shrimp
tempura.
It’s
a
colourful
creation
offering
a
variety
of
textures
and
flavours
and
it’s
ideal
that
the
pieces
aren’t
overly
large
so
that
they
are
enjoyed
in
one
bite.
The
red
dragon
($17)
is
just
as
good,
substituting
the
barbeque
eel
for
salmon
instead.
If
you’re
in
the
mood
for
shrimp
tempura
($8
for
3
pieces),
I’d
recommend
having
it
in
maki-form
as
the
fried
shrimp
by
itself
is
underwhelming,
the
batter
too
thick
and
the
temperature
tepid
at
best.
Upsold
to
the
tuna
tartare
roll
($10),
we
should
have
stuck
with
the
tried-and-true
spicy
tuna
($8).
In
the
tartare,
the
tuna
too
pulverized
and
the
filling
including
dreaded
tempura
bits
that
causes
the
roll
to
become
gummy.
It
also
needs
more
heat
to
be
considered
spicy
tuna.
Despite
their
name,
Sushi
Bar
also
makes
a
variety
of
non-sushi
dishes.
You
get
a
hefty
portion
of
hamachi
kama
($19)
with
the
full
portion,
a
meaty
cut
of
the
fish’s
jaw.
A
thicker
cut,
there
were
parts
of
the
fish
that
could
have
been
done
a
touch
less
but
being
a
bone-in
piece,
it
can
be
hard
to
gauge.
Nevertheless,
the
skin
was
crispy
and
the
fish
hot
and
delicious.
Served
with
a
radish
ponzu
soy
sauce,
a
bit
more
salt
sprinkled
onto
the
fish
would
help
it
pop.
2 people found this review helpful 👍
