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Sushi Chic - Valley food bars offer an international flare

Kimberly Meurer
Mesa Legend

Sushi, a traditional Japanese food is becoming a popular dining choice of those around the Valley.

Known for its colorful, eye-candy appearance, sushi is made of cooked or high quality raw fish, vinegar white rice wrapped in a seaweed wrapper and cut into rounds. Sushi is served with a dollop of wasabi, a Japanese horseradish and slices of pickled ginger.

The most sought out sushi roll in a bar is the California roll, a mild mixture of cooked fish often wrapped with avocado and rolled in sesame seeds. Each sushi bar has a signature California roll.

The table surrounding refrigerated cases displaying fresh ingredients is where the action happens. Chefs make the bite-size jewels out in the open for all to watch, giving a relaxed atmosphere.

Sushi bars are setting up at a rapid pace almost 3 new bars around the Valley each month, Jun Kim, the manager of Sakana Sushi and Grill in Superstition Springs, said.
Sakana Sushi and Grill is known for its reasonable prices and portions. One of their lunch special includes a California roll, skewered and fried fish cakes, and one of each of tuna, yellow fin, salmon and white fish sashimi. Sashimi is rice wrapped in a slice of raw fish.This meal is served with soup and salad for $9.99.

Their friendly service and quaint restaurants make them a top pick to have a date or dine out with family.

“The chefs make a big difference,” Leilani Pedrego said. “They are always friendly here.”

“We get more friendly when we drink more sake,” joked Nick Son, a Sushi chef at the Superstition Springs location.

Sake is a Japanese rice wine.

Pedrego said she continues to come back to Sakana Sushi and Grill because the fish is always fresh. She said her favorite is the yellow tail sashimi.

According to Kim, his restaurant purchases fish from three different companies in order to get the freshest ingredients.

There is a Sakana Sushi and Grill located in Ahwatukee, Scottsdale, Arrowhead and Superstition Springs. Their addresses are posted their website at sakanasushi.com.
Some well- liked sushi scenes to satisfy the college student’s palate is RA on Mill Avenue and Sushi 101 on University Drive next to Tempe Improv.

MCC student Greg Yost, 25, was recently introduced to sushi at RA while on a first date. He said he was surprised to have enjoyed it.

ASU roommates Cheyne Carnahan and Cris Curtis consider themselves “hard-core” when it comes to sushi.

Carnahan said his favorite sushi is made from uni or sea urchin. The students were dining at Sushi 101, their choice sushi bar.

Those who are unfamiliar to the cuisine should come into a bar with an open mind, Sushi 101 chef Eric Baccen said.

There is an untrue notion that sushi is always raw and has a fishy taste and smell. Most people are surprised when having enjoyed their first experience eating sushi, Baccen said.

Sushi has a variety of health benefits.

Sushi 101 chef, Danny Jun, who has been making sushi for 10 years, said fish have special fats that prevent Alzheimer ’s disease.

“Sushi is high in protein, low in calories and gives you lots of energy,” said Pedrego. “My trainer recommends it.”