Then, the most intimate part of eating at a sushi bar: Oh started cranking out nigiri, arraying tapered slices of fish, scallop, and shrimp over fingers of just-warm vinegared rice, one after another. We have the right food for you, both for lunch and dinner. Oh next set down a simple uramaki roll, the rice on the outside, packed with salmon belly and tamago (silky Japanese omelet). This The wonderful owner is behind the sushi bar every night greeting customers as they come through the curtain into the main dining area. This review originally appeared in the February 2013 issue. It’s the conundrum for ambitious Japanese restaurants: Do you specialize in true-minded, mysterious ingredients served with a side of ritual, or do you indulge popular tastes with psychedelic sushi rolls? Sushi Huku Japanese Restaurant; Sushi Huku Japanese Restaurant. —Bill Addison. He knocked out a more elaborate roll with sweet eel sauce (a deft stand-in for dessert) and then a couple rounds of nigiri before we finally groaned. While The sushi is fresh, the rolls and pieces are rather small. Take a break and eat perfectly cooked nigiri, baked salmon and sashimi. Second time visiting Sushi Huku Japanese Restaurant!! Lunch Hours. Huku fell off the foodie radar for a couple of years, but Oh slowly earned a new set of loyalists. Sushi Huku straddles the divide between purity and faddish invention admirably. Order by calling 760 591-0353. Oh, a Korean American who grew up in L.A., worked in several middle-of-the-road sushi joints in the San Francisco Bay Area. Of course, you also have our varieties to order for takeout. This restaurant is famous for its great service and friendly staff, that is always ready to help you. A lot of guests note that flans here are good. ). “Man, you can eat,” he said, shaking his head at me. The prices are a bit steep - but you get what you pay for. Monday-Friday 11:30am-2:00pm. Squiggles of sauces were artfully arranged on the plate, finishing the edible carnival. At a subsequent lunch, I staved off the winter chill with nabeyaki udon, thick noodles that retain their texture in broth bobbing with mushrooms and egg and fish cake. He layered tuna, yellowtail, salmon, and shrimp in a rectangular box, then covered the seafood with rice, masago (fluorescent orange roe), streaks of spicy aioli, crunchy shards of tempura batter, avocado, and another layer of rice before compressing the mélange and adorning it with more fish, dots of Sriracha, and hillocks of green roe. The culinary F-word—fusion—may be passé when it comes to pan-Asian aberrations like lemongrass quail over wasabi mashed potatoes, but the East-West sensibility still thrives in establishments with sushi bars. A friend and I were sitting at the bar at Sushi Huku—an unassuming Japanese restaurant off Powers Ferry Road near the northern intersection of I-75 and I-285—savoring the omakase, a word that roughly translates as “leave it to the chef.” Owner Jerome Oh, who introduces himself to customers as “Jey,” began our meal with an appetizer plate of three exquisite bites: a sliver of gently chewy abalone topped with a julienne of white mountain yam and sitting in a pool of earthy sesame sauce; octopus sunomono, a vinegary salad tangled with cucumber and other vegetables; and, the supreme treat, uni (sea urchin) on a lotus root chip, crowned with a small square of fat from bigeye tuna.
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