Sushi Nirvana: The Faux-hattanite goes to California!

My taste buds are in withdrawal. They are mourning the loss of California cuisine, in particular a little place in Huntington Beach that I visited on the 4^th of July which made the fireworks pale in comparison. People, I have found sushi nirvana and its name is Sushi on Fire.

This place was crowded and I hear it’s always like that. You had the diehard sushi fans at the bar, the couples feeding each other with chopsticks out on a date, and, of course, the ‘noisy Americans’ in the back corner doing sake bombs. Then there’s Big Mama flitting around making sure everyone in enjoying themselves and that the group in the back isn’t getting too rowdy.

We sat at the bar so we could see the sushi artists at work. The first thing I noticed was the large jar of wasabi to my left which patrons could dig into to get their spicy fix. The menu is overwhelming. Whatever you’re in the mood for sushi-wise SOF’s chefs will be able to quench your hunger. We started out with the Halloween roll (shrimp tempura and crab salad, topped w/ tuna, avocado, spicy crab mix, and eel sauce) and the Black Dragon roll (California roll, topped w/ BBQ eel). The first bite set my mouth on fire, pun intended. Quality ingredients and excellent pairing came together in an explosion of flavor.

I had thought the Halloween roll was my favorite until my mate convinced me that the next course should be the New York New York roll. A New York inspired roll for the Faux-hattanite; a more perfect combination could not be had (unless you count the ingredients that combined to form this succulent roll). The New York Now York contains shrimp tempura, crab mix, topped w/ seared filet mignon with ponzu sauce. And the best part? Being at the bar, we could see the chefs searing the filet mignon on top of the roll with crème brulee torches. Now I’ve had cooked meat in sushi before and I usually find it nothing to write home (or here) about. It’s often the main ingredient of such a roll and can be paired with ingredients that don’t necessarily enhance its flavor. I also find that the sauces other places may use tend to mask the taste of the roll altogether. However, the New York New York was perfection. The meat was not too chewy and worked in a way that it enhanced the roll and combined with the light ponzu sauce to transcend sushi as we know it. Visually the filet is the main component, but texturally and taste-wise it complemented the shrimp and crab. The overall taste is hard to convey, I can only liken it to a comfort food that fills you with a sense of warmth and completeness. It’s definitely something you must try if you are in the LA area.

By the time I was done with the New York New York I was feeling quite satiated, but my still-hungry companion ordered the Spicy Girl roll (shrimp tempura and spicy crab mix with masago outside), and with a name like that how could I refuse. Although not my favorite, it was a good way to end the meal and ended up turning into a competition to see if I could fit a whole piece in my mouth (1-1).

A truly spectacular dinner followed up by hundreds of fireworks (both legal and illegal), traditional bloody marys, and a few games of billiards made for a 4^th of July to remember. The only downside is that my new favorite restaurant is on the opposite side of the country and I don’t even want to think about what the delivery charge on 2,788 miles would be. Until next time California.

x,

Chace