ITs SUSHI

FOOD

ITs SUSHI’s food program is wider than a simple roll-and-nigiri AYCE menu. Classic sushi shares space with seared fish, special nigiri, grilled collars and whole fish, skewers, baked rolls, fried specialties and Korean-influenced hot dishes. That breadth lets a table shift between clean fish-forward bites and richer, sauced or cooked items, which is the clearest way to read the Spring Mountain menu.

Nigiri is the best place to establish that range. Tuna, salmon, yellowtail, albacore, red snapper, shrimp, squid, octopus and surf clam cover the familiar base. The special-nigiri list pushes further with Garlic Tuna, Lemon Salmon, Yuzu Yellowtail, scallop, Salmon Belly, ama ebi and magitoro. Seared Tuna, Seared Salmon and Seared Yellowtail provide warmth and char without moving into a composed roll.

The cooked fish section is unusually useful for an AYCE sushi restaurant. Salmon Kama and Yellowtail Kama bring the richer meat around the collar, while Grilled Pacific Saury gives the table a whole-fish option far removed from another plate of maki. Pork Belly Skewers and Grilled Shrimp extend that grilled side, making it easy to interrupt a sushi-heavy round with something hot and savory.

The specialty-roll list is where ITs SUSHI becomes more playful. Orange Blossom lays salmon and lemon over a California roll with ponzu; Popcorn Lobster combines crab and avocado with fried lobster, eel sauce and spicy mayo; Something Something 69 layers soft-shell crab and shrimp tempura under tuna, salmon and ono with garlic ponzu. These are substantial rolls built around sauce, texture and multiple seafood components.

Baked and spicy specialties continue in that direction. Baked Lobster Roll pairs crab and avocado with lobster and eel sauce, while Grand Canyon combines scallop, mussel and lobster mix. Call 911 uses shrimp tempura, jalapeno, spicy crab and salmon with extra-hot sauce; Crispy Rice puts spicy tuna and jalapeno over fried rice with eel sauce and spicy mayo. This is the richer end of the menu and works best as its own round.

Korean flavors give the menu another lane beyond sushi. Korean Fried Chicken comes with a sweet-spicy sauce, and the hot-plate section includes Beef Bulgogi, Spicy Pork Bulgogi, Cheese Bulgogi and THUG GALBI. Bulgogi also turns up in fresh spring rolls with lettuce, cucumber, avocado, radish and seaweed salad. Those dishes broaden the AYCE experience and give the table a break from rice and fish.

The ITs SUSHI Special section adds dishes that fit between nigiri and heavier rolls. Seafood Poke Nachos combine assorted seafood, fish egg, seaweed salad and avocado over chips, while Special Salmon Carpaccio and Special Yellowtail Carpaccio keep the emphasis on sliced fish with jalapeno and ponzu-style seasoning. Dessert stays simple: green tea, vanilla, chocolate or strawberry ice cream, plus affogato for a coffee-driven finish.

The menu is best understood through contrast rather than total coverage. Salmon Belly or Yuzu Yellowtail can open with fish-forward nigiri, followed by a seared or grilled item and then one of the larger Vegas rolls or baked specialties. Korean fried chicken or bulgogi can take over when the table wants a break from sushi. ITs SUSHI’s strength is the ability to keep changing the kind of food on the table, and yet it still makes perfect sense.