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Executive chef Jimmy Zhou lends his name and almost two decades of sushi-rolling experience to Jimmy’s Sushi Restaurant. His menu of japanese teriyaki entrees and creative sushi rolls garnered praise from Anchorage Press, which described the rolls’ presentation in particular as “incredibly beautiful, almost to the point where it pained me to dig in and ruin Jimmy's work of art.” The Pink Lady roll conceals a core of crab and avocado in a wrapping of fresh salmon, tobiko, and mango sauce, while the Smart Man Alive roll wraps eel under a cover of peppered tuna, scallion, and yuzu sauce. Jimmy’s hand rolls let eaters forego chopsticks with wrapped flavors that include the tuna tataki with seared tuna and ginger radish sauce inside a cone of nori. Anchorage Press reporter Susy Buchanan also commented on the building’s decor, which borrows wooden-dragon carvings from its past as a Chinese buffet while adding an aquarium full of goldfish and plush velvet-trimmed booths with throw pillows to its dining room.
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