AYCE Sushi & Asian Fusion

FOOD

The food program starts with sushi because that is still the clearest way into the menu. Nigiri choices cover the familiar core—tuna, salmon, yellowtail, albacore, eel, shrimp and octopus—along with scallop, mackerel, smoked salmon and a few cooked or seared choices. A table can stay almost entirely in this lane, alternating simple pieces of fish with cut rolls and hand rolls, without needing the rest of the kitchen at all.

The specialty-roll list is where the sushi side becomes more elaborate. Surf N Turf combines lobster salad and avocado with seared steak, scallions and eel sauce. Samurai wraps tuna, salmon, yellowtail, avocado and crab in cucumber instead of rice. Deluxe Rainbow layers tuna, salmon, yellowtail, white fish and tobiko over a tuna-and-yellowtail center, while Land N Sea pairs lobster tail, avocado and asparagus with seared steak. These are substantial rolls, so ordering them in smaller rounds leaves more room to explore.

There is also a cooked and fried branch of the sushi menu. Golden California, shrimp tempura rolls and larger house rolls such as King Kong move away from straightforward nigiri without abandoning the sushi-bar format. Super Spider goes further with tempura soft-shell crab, asparagus, cucumber and lettuce under eel, avocado and tobiko. The distinction is useful for mixed tables: one person can keep ordering fish-forward pieces while another builds the meal around crisp, sauced rolls.

The appetizer side broadens the meal quickly. Crab rangoon, gyoza and spring rolls cover familiar territory, while Kenji mussels bring baked green-shell mussels with a mayo-based topping. Shrimp and vegetable tempura, cheese-and-crab tempura and grilled chicken or steak skewers add hot items that can be shared between sushi orders. These plates are more than filler between rolls; they are part of why the restaurant can accommodate people who do not want an entire meal of sushi.

Pecos has two especially useful reasons to distinguish this location from the newer Fort Apache branch. The seafood boil is included with AYCE at no extra charge, taking the meal directly into shellfish-and-sauce territory. Deep-fried tilapia adds another hot seafood option that sits well outside the usual roll-and-nigiri pattern. Either can change the shape of the meal considerably, particularly after a few sushi rounds.

The Asian-fusion kitchen continues with dishes such as orange chicken, coconut shrimp, shrimp lo mein, chicken katsu, teriyaki and other wok or noodle plates. These foods make the menu feel closer to a broad Asian restaurant with an unlimited sushi program than a narrowly defined sushi shop. They also give larger groups a way to mix plates: a roll can share space with noodles, fried appetizers and a hot entrée without requiring a separate ordering format.

The Pecos menu makes the most sense by priority rather than by completeness. Start with the fish or rolls that brought you in, add one or two of the more elaborate signatures, then use the hot kitchen selectively. Save room for the Pecos-only seafood offerings if they are part of the plan. The menu is large enough that trying everything is unnecessary; its strength is that several different versions of an AYCE meal can happen at the same table.