From Our Editors
At Sushi Samurais' electric blue sushi bar, a glass case holds pounds of fresh fish waiting to be sliced up and folded into artful sushi rolls. Here, the samurais in question, Win and Win Min Soe, whip up crunchy Dragon rolls, topped with spicy snow crab, eel sauce, and fried onion; double tempura shrimp rolls; and fiery Bengal rolls with smoked salmon, cream cheese, and jalapeños. They then stack the rolls atop sushi boats, blue fish plates, and wavy transparent glass dishes, as well as place hand rolls into special sushi stands designed to keep the rolls upright.
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