Fusion Pot & Grill

FOOD

The dinner-only Fusion Special roll is a good place to see what the restaurant has in mind. Shrimp tempura, cucumber, crab and avocado go inside, with torched beef, garlic chips, green onion and ponzu over the top. The fried shrimp and garlic chips add crunch to the rich beef-and-avocado combination, with ponzu as a bright, tangy finish. It’s a generous combination of sushi and barbecue interests on one plate.

For the grill, regular and spicy beef bulgogi sit alongside pork belly offered plain, with garlic or spicy seasoning. Cumin lamb and garlic pepper chicken give you two more seasonings to consider, with original salt chicken available for a simpler order. Corn cheese makes an easy accompaniment, and the kitchen also prepares gyoza, takoyaki and spicy chicken karaage. There is food ready to share while everyone gets comfortable with the tongs.

Dinner adds Fusion short rib, skirt steak, Angus chuck flap tail and beef tongue to the grilling selection. It also brings spicy garlic scallops and miso black cod. The seafood is worth remembering before the grill fills with beef: garlic and chili with scallops, or a savory miso preparation with cod, can be just as much a reason for the next order.

Hot pot begins with nine broth choices. Chongqing spicy beef-tallow, Szechuan spicy and green peppercorn broths cover the spicy side, with mild, medium and extra-spicy levels listed. Tomato, mushroom, pork bone, golden broth, herbal nourishing broth and Thai tom yum complete the selection. Someone especially interested in broth could quite reasonably make the pot the main event, with a little sushi arriving while it heats.

Lamb rolls and Angus fatty beef slices are among the meats for the broth; dinner adds garlic-marinated beef and hand-cut Angus beef. Offal gets unusual attention, with aorta and several forms of tripe, including honeycomb and leaf tripe. Tofu skins, lotus root, wood ear and king oyster mushrooms are there too. Add konjac noodles or sweet-potato vermicelli if a noodle-filled pot is part of the attraction.

The seafood selection includes shrimp, squid, octopus, mussels and clams, plus fish-roe tofu pouches. Dinner adds shrimp paste, dragon-fruit shrimp paste, fish paste, scallops and oyster meat. Seasonal blue crab is another dinner possibility, with availability dependent on the season. The pastes are particularly worth a look for hot-pot regulars who already know which sliced meats they like and want to try something else in the broth.

There are simpler sushi orders alongside the Fusion Special. Salmon and tuna come as nigiri and sashimi, with dinner adding yellowtail nigiri, sweet shrimp and scallop. The Caterpillar roll combines eel, cucumber and avocado under avocado, eel sauce and sesame; Salmon Lover pairs cucumber, spicy salmon and avocado with fresh salmon, eel sauce, salmon roe and spicy mayo on top. Finish with the included dessert if the broth and barbecue have left a little room.