$15 for $30 Worth of Sushi and Asian Fusion for Dinner
The menu showcases classic wok dishes like Singapore noodles and the general’s chicken as well as chef suggestions of fried pork belly with house pickles or slow roasted Hong Kong short ribs with house kim chee. Standards of sashimi and nigiri are elevated like the Sushi Nacho with sliced tuna tataki, avocado, and spicy salmon on three crispy wonton wrappers or creative with sushi rolls like the Santa Barbra Wild Fire made of lump crab, avocado, and cucumber rolled and topped with spicy tuna, sesame seeds, and sriracha.
Shiso Tavern takes the concept of Asian fusion beyond the table to behind the bar. There, signature cocktails have half-familiar names: the green tea palmer, for example, which mixes green tea-infused vodka with lemonade and honey. There are lychee martinis, bottled beers, and sake samplers, all influenced by, if not imported from the east.
These libations pair well with a menu of sushi and wok-fired dishes. There are enough staples here to delight fans of classic Thai, Chinese, and Japanese cuisine, but the chefs shine when permitted to invent. The Baltimore Sun praises their soft-shell crab roll, calling it a visual "stunner" with an "exciting" medley of textures, from the tender crab to the crisp veggies and tempura. Specialty dishes range from hamachi crudo, slices of yellow tail over basil-pesto oil, topped with onion jalapeno salsa, himalayan sea salt and lemon juice, to the sushi nacho, a wonton wrapper layered with sliced tuna tataki, spicy salmon, and avocado. You can also trust the chef's judgment by ordering a plate of sashimi or nigiri, cuts of fish picked based on their freshness.