Fudo

"“Fudo is mainly known for their extremely good sushi, but the best thing I ate there happened to be one of their rice bowls. The marinated short rib on top could’ve been eaten with a spoon and was so good I wish it had an AYCE option. But the best part was the little pile of fried kimchi that added some crunch and a powerful zing to the bowl. Next time I visit, I’ll be ordering one less roll to make room for this dish.”—Juli Horsford, staff writer" - nina reeder, juli horsford, demarco williams, jacinta howard

"With the amount of people packed into this very good sushi spot, you’d think it was the only place serving sushi within a 100-mile radius of Chamblee. They're here for the enormous variety of quality sushi and speciality rolls, and that’s why you should come too. With more than 50 signature rolls on the menu, it’s easy to go as plain (the California wrapped in seaweed) or as peppy (the filling Hot Night with fried scallops, mango, sriracha, tuna, red tobiko, and a drizzle of wasabi lime) as you like. Just avoid peak dinner hours unless you like waiting for a table and a lot of noisy chatter. Food Rundown Rice Cake These little rice cakes are our favorite small plate here. They come absolutely loaded down with melted mozzarella cheese and a nice portion of gochujang aioli for big flavor. photo credit: Tabia Lisenbee-Parker Gyu-Don We know you’re here for sushi, but it’s worth ordering one less roll to try this rice bowl. The marinated short rib on top is so tender it can be eaten with a spoon and the fried kimchi adds some crunch and a powerful zing. Smoky Delicacy This signature roll is a bit of a miss because it’s an overload of salmon skin. The smoky, crunchy skin overpowers the rest of the ingredients like the spicy kabayaki sauce and avocado. Firecracker Fried Roll This roll packs in spicy tuna, salmon, and crispy fried asparagus. The spicy aioli on top provides a nice sharp finish. Hot Night This is our favorite roll because it has a lot of flavors going on. The fried scallops are excellent, and the bits of mango and sriracha give a sweet and spicy combo that we dig. photo credit: Tabia Lisenbee-Parker photo credit: Tabia Lisenbee-Parker photo credit: Tabia Lisenbee-Parker" - Juli Horsford