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"For affordable, high-quality sushi, I start with four pieces of nigiri or sashimi selected by the chefs — tuna, salmon, and eel resting on chewy rice — and dunk them in soy sauce as an appetizer. I follow with the rainbow dragon roll (shrimp tempura topped with salmon, tuna, and yellowtail): the pieces aren't giant but the rice-to-fish ratio balances well, the vegetables are fresh and crunchy for textural contrast, and I usually wash it down with a beer (and occasionally wish I'd ordered steaming momos too)." - Eli Radtke