Spicy Tuna

FOOD

Sushi leads the food at Spicy Tuna, but the kitchen gives the unlimited meal substantial range. The selection moves from classic nigiri and familiar rolls into dressed fish, combinations of raw and cooked seafood, and Japanese and Korean tapas. The premium AYCE menu opens additional choices. Fish, rice and hot dishes can be combined in several rounds, balancing simple fish preparations with more elaborate plates.

Nigiri provides the most direct introduction to the sushi bar. Tuna, salmon, yellowtail and albacore sit alongside shrimp, mackerel, octopus and freshwater eel. Garlic preparations add another option without requiring a large combination roll. The premium selections include salmon belly and yellowtail belly, giving the fish portion of the meal greater depth. A few pieces allow room for comparison before committing to something larger or more heavily dressed.

Sashimi and sushi-bar tapas expand that approach. Screaming Orgasm combines seared tuna with shredded radish and the restaurant’s creamy sauce. Jalapeño sashimi pairs sliced fish with peppers and ponzu, while truffle sashimi offers a richer dressing. These are composed plates with their own textures and seasonings. They can occupy a full round of the meal, particularly for someone who wants the fish to remain prominent between orders of rice-based sushi.

The no-rice Rock & Roll is another useful expression of that fish-first approach. Cucumber wraps tuna, yellowtail, salmon, crab and avocado, bringing several ingredients together without a surrounding layer of sushi rice. The basic rolls offer a simpler alternative, including spicy tuna and yellowtail with scallion. Moving between these styles gives the table choices in size and richness as well as different fish; another roll need not repeat the previous one.

The combination rolls bring more ingredients into a single bite. I Love Sushi layers fresh tuna over a spicy-tuna-and-cucumber filling. Kiss of Fire combines spicy soft-shell crab, spicy crab and shrimp tempura, with additional seafood over the top. Cooked rolls provide another route: Dragon places eel above a crab-and-cucumber roll, while Japanese Lasagna combines crab mix, avocado, cream cheese and a baked topping. These fuller preparations make a substantial addition to nigiri.

Soft-shell crab deserves attention beyond its role in the rolls. It comes as a fried kitchen plate, and the premium selection also includes a Korean version with sweet and spicy sauce. Shrimp tempura and calamari tempura supply other crisp seafood choices. Ordering one alongside a smaller fish plate gives the table both cooked and raw preparations without making the entire round a collection of elaborate rolls.

Pork belly chashu bao and bulgogi tacos are especially useful reminders of how far the kitchen reaches. The bao combines pork belly with a steamed bun; the tacos bring seasoned beef into soft tortillas. Korean bulgogi, spicy pork and short ribs broaden the savory choices further. Chicken katsu curry supplies a more substantial rice dish, while udon offers a warm noodle option. These dishes give the meal a Japanese and Korean range beyond sushi alone.

Dessert is a single included selection per AYCE guest. Ice cream and mochi ice cream offer a compact finish, with green tea among the available flavors. The premium choices extend to treats such as banana tempura with ice cream and mango mousse cake. After several savory orders, that final small plate brings the meal to a clear close.