From Our Editors
Umi: A User’s Guide
- Appetizer: grilled eggplant with light miso sauce
- Nigiri: tobiko (flying fish roe from Japan)
- Roll: the Golden Dragon, a california roll topped with sustainable salmon, sliced lemon, and ponzu sauce
- Drink: Suigei sake, a favorite amongst sushi chefs
Sashimi: sliced raw fish or meat that, unlike sushi, is not served with rice.
Uni: sea-urchin roe, a delicacy popular on sushi menus.
Who’s in the Kitchen: Chef-owner Stewart Chen moved to the U.S. in 1988 from Kuala Lumpur, Malaysia. He began training in the culinary industry, starting as a dishwasher and working his way up to restaurateur. Today he owns four sushi spots that focus on freshness and artistic preparation.
When to Go: Visit during lunch hours (11:30 a.m. to 2 p.m.) for specials on bento boxes, sushi combos, and donburi (hot rice bowls).