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| - The Sushi/Maki here is UNMATCHED in creativity, freshness. If I am allowed to verge on poetic, the maki rolls are are lite delicately flavored clouds. So light and yet not without substance.
If I can give one piece of advise for Blu Sushi...and any sushi restaurant for that matter, it would be to always sit as close to the chef as possible and ALWAYS attempt to learn about their craft directly from them. On this occasion, my wife and I were quite fortunate to sit in front of Richard, the owner and chef for over 10 years. Not only is Richard a master of his craft but he is a great conversationalist in all things sushi, restaurant and even foreign travel.
We started with Spicy Edamame. The garlic is sweet and balanced the not-too-hot chili sauce.
Next, we shared four maki (aka sushi rolls, albeit "sushi is actually freshly cut fish over hand packed rice).
1. Dynamite Lobster Tempura Roll: this is a beautiful dish that actually eats as two. The lobster tempura on top is very light (possibly fried in rice oil?) but the lobster underneath is appropriately firm, not mealy, and deeply flavorful. The roll underneath is a simple California Roll but the krab is so light and the roll packed to perfection such that it isn't dense but still hold with a chopstick pickup. Looking around the restaurant, this dish appears to be a favorite...with no unhappy faces.
2. Japanese Burrito: a soy paper wrap replaces traditional seaweed in this hand roll. Inside is the most delicious mix of spicy tuna, krab, and shrimp tempura separates in layers with avocado, butter lettuce and small sticks of cucumber. I have never had such a cravable hand roll! This dish alone would bring me back many times.
3. Beautiful Blu: spicy tuna with crunch inside topped with fresh tuna. Richard sprinkled a small amount of roe (tiny fish eggs that give the sushi/maki a little salty pop). A great staple for those not too adventurous but wanting a very fresh representation.
4. Japanese Pesto: we didn't see this on the menu, but Chef Richard suggested we try it. DELICIOUS and creative mix of two different cultures. Essentially this is a tuna roll with avocado drizzled with a very light pesto sauce. It doesn't sound like it should work but it does without question.
At this point we were expecting to be done but the conversation was great and Chef Richard treated us to some tempura fried salmon skin lightly topped with a seven spice and scallion. This could easily be a regular appetizer offering. Every bit as flavorful as salmon sushi but enhanced by the light batter and scallion.
Since it was my birthday, gluttony was permitted. Chef Richard brought out a tempura fried slice of cheese cake with French vanilla. Fun way to cap a great meal...and discover that next notch on my belt. At least my sock size is the same as in high school.
You should give the restaurant a try. If it is busy, expect a slower service. Sushi is not a fast food offering and nobody should expect it to be. Enjoy it in the same way you would pour time over an aged steak from Mastros. Most great things in life are slow and savored.
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