Seated at the long, curving sushi bar, diners at Super TGI’s Sushi get a close look at the chefs’ artistry: slicing and artfully arranging plates of fresh sashimi, perching lacy tempura atop bowls of udon noodles, and, of course, rolling dazzlingly colorful maki. But their most impressive feat might be entirely mental—they also must have a command of the nearly 100 types of specialty rolls on the menu. Of course, the ultra-creative names might well be a good mnemonic aid. No one will look askance if you order, for instance, a Mammamiya (unagi and hamachi), an eBay (a classic California roll plus shrimp and tobiko), a Miss Netscreen (tuna, salmon, and shrimp rolled in cucumber), or a Brian (seven kinds of fish, not counting the shrimp tempura).
Seafood doesn’t exhaust the abilities of the restaurant, a new outpost of the original TGI's Sushi in Campbell. Beyond the sushi bar’s red paper lanterns, groups sup on hot dishes such as sukiyaki, teriyaki, and the classic breaded pork dish tonkatsu.