Sushi Neko

FOOD

Sushi Neko’s food selection includes nigiri and an extensive selection of rolls, with a substantial cooked menu alongside them. The simplest orders make a useful starting point: tuna, salmon, yellowtail and albacore over rice, served two pieces at a time. Mackerel, surf clam, octopus and scallop broaden the selection. These small portions allow several kinds of seafood to fit into a meal before the larger rolls arrive, and repeating a particular fish remains easy.

Seasoned and seared nigiri provide another way to explore the same fish. Garlic tuna brings garlic ponzu; yuzu yellowtail adds citrus; smoked paprika salmon comes with ponzu and pico de gallo. Cajun tuna combines fried garlic with garlic ponzu. Lemon salmon is a straightforward choice among the specials, while the seared selections put warm surfaces and sauces alongside the plain nigiri. The difference between these preparations is more useful than ordering several nearly identical rolls.

For rolls, the Lemon Salmon pairs a crab-and-avocado filling with salmon, lemon and ponzu. No Name uses soy paper around eel and shrimp tempura, then adds salmon, spicy mayo, eel sauce and crunch. The Chanel Roll starts with shrimp tempura and spicy crab and carries tuna, salmon and escolar on top. These three give a clear sense of the range, from citrus-dressed salmon to fuller combinations of fried seafood, fish and sauces.

The warmer rolls are richer. Baked Scallop places scallop, garlic mayo and eel sauce over crab and avocado, while Japanese Lasagna adds cream cheese to a similar base. Shrimp tempura appears throughout the roll selection, contributing crispness beneath fish or avocado. Don’t Cry Amigo combines spicy crab and avocado with yellowtail, jalapeño and garlic ponzu. Call 911 adds habanero to shrimp tempura, spicy crab and salmon for a hotter option.

The all-day menu adds a separate group of limited selections. Salmon belly, truffle yellowtail toro and sweet shrimp join the premium nigiri choices; oysters and uni are also marked for that option. Seasonal availability applies to the oysters. Salmon and yellowtail carpaccio give the meal a preparation without a rice base, while Towering Sashimi Poké layers spicy crab and salmon on wonton with sauces and pico de gallo. These are individual allowances within the AYCE meal, rather than unrestricted repeat orders.

Cooked dishes deserve space between the sushi plates. Pork belly, bulgogi and chicken teriyaki give the table grilled choices, with galbi and prime steak reserved for the all-day option and limited to one order. Shrimp tempura, gyoza and chicken karaage provide familiar fried alternatives. Korean fried chicken comes with a sweet and spicy sauce. Pang takes a different approach, bringing seafood to garlic bread, while baked green mussels offer another small cooked seafood plate.

Edamame, cucumber salad and seaweed salad provide simpler accompaniments. Agedashi tofu and vegetable tempura add warm choices, and avocado or vegetable rolls offer a break from the seafood combinations. They can fill out an order without requiring another elaborate specialty roll.

Dessert is limited to one selection per AYCE meal. Ice cream flavors include green tea, ube, and cookies and cream. An affogato combines Korean coffee with vanilla ice cream, giving the finish a little bitterness alongside the sweetness.