Tengoku Sushi

FOOD

Tengoku’s food identity starts with sushi in several forms: traditional nigiri and sashimi, classic rolls, heavily dressed specialty rolls and a separate group of oversized sushi-burrito combinations. The AYCE format covers raw and vegan choices as well as the broader roll program, with portions served at normal à la carte size. That makes nigiri a useful starting point before the richer rolls begin to accumulate.

The nigiri list goes well beyond salmon and tuna. Yellowtail, albacore, escolar, red snapper, mackerel, octopus, eel, surf clam, giant clam, sweet shrimp, ikura and masago are all represented. There are also flavored variations such as yuzu salmon, yuzu yellowtail, garlic tuna, garlic salmon, Cajun albacore, peppered tuna, seared salmon and seared escolar. Sashimi versions of many of the same fish keep the raw side of the menu available without rice.

Specialty rolls are where Tengoku becomes more playful. Salmon Killer combines spicy salmon, salmon, serrano, ponzu and spicy mayo. Double Yellowtail uses spicy yellowtail, yellowtail, serrano and spicy garlic ponzu. Pink Lemon layers crab salad, avocado, cucumber, salmon, lemon and ponzu, while Kiss of Fire brings soft-shell crab, shrimp tempura, albacore, serrano and hot sauce together. Rock and Roll and Johnny replace the usual rice exterior with cucumber wrapping, giving the menu a lighter route through its more elaborate combinations.

There is also a substantial baked and fried side to the roll list. Baked Lobster tops a California roll with freshwater baby lobster and eel sauce. Vegas Lasagna combines spicy crab salad, cream cheese, lobster, spicy mayo and eel sauce. Bang Bang Shrimp uses coconut shrimp, cream cheese, crab mix, avocado, potato crunch and eel sauce. The Flamin’ Hot Cheetos Roll is a deep-fried California roll finished with the namesake coating, yum yum sauce and eel sauce.

Small plates give the meal breaks between rolls. Spicy Tuna Crispy Rice, Agedashi Tofu, stuffed jalapeños with spicy tuna and cream cheese, baked mussels, gyoza, shrimp tempura and Dynamite with mushroom, baby scallop and onion all sit comfortably beside the sushi. Salmon kama and hamachi kama add grilled collar meat, while salmon poke and yellowtail-jalapeño sashimi keep the appetizer side tied to raw fish.

Vegetarian ordering is not limited to cucumber and avocado. Vegetable tempura, edamame in plain, soy-garlic or spicy-garlic versions, seaweed salad, sweet potato roll, mushroom roll and vegetable roll provide enough variety to build a separate progression. The broader menu also includes teriyaki, katsu, curry, noodles and bento combinations for guests who are not using AYCE.

Dessert is short and casual. Mochi, green tea and vanilla ice cream are joined by a Deep Fried Oreo served with vanilla ice cream and an Oreo Crunch variation. Mango, strawberry and green-tea mochi keep the finish simple and portioned. Across the full menu, the practical order is easy to understand: raw fish and nigiri, specialty rolls, a few hot plates, then something sweet if there is still room.