Kashi Sushi & Steakhouse evaluate

It is all the time showtime at Kashi Sushi & Steakhouse.

In any case, this jazzy newcomer is the scion of Kashi in Huntington, which on some nights has the beat of a membership plus the rhythm of a restaurant.

Kashi S&S provides hibachi cooking to an already vigorous combine. When you’re dedicated to the fashion, flames taking pictures and metallic clanging, this is a superb place to experience it. However, as on the first Kashi, sushi and sashimi, with some New American additions, are the first causes to eat right here.

You will dine in a modern, colourful, glittery setting, with a really energetic crew of cooks on the sushi bar and an equally sharp, knife-wielding solid within the hibachi wing.

They cowl a whole lot of territory. This Kashi is located in a 7,500-square-foot area that beforehand hosted Tandoor Grill and a dance studio. The renovation took about 9 months.

Instantly, you must nibble on “chu chu lobster,” a union of Maine lobster salad, seared pepper tuna and coconut-laced guacamole. Not precisely basic Japanese, however it tastes good. Identical for the cleverly constructed blue-crab fajita.

Flip conventional with delicate, steamed shrimp dumplings; and their flavorful, pan-fried vegetable counterparts. Miso soup is significantly better than the usual stuff; and the lemongrass hot-and-sour soup delivers an fragrant, delicate spin on the staple.

Nigirizushi, or raw fish on ovals of vinegared rice, is great. Particularly good: striped bass, mackerel, yellowtail and bigeye tuna. The sashimi is also first-class, from candy shrimp and sea scallop to fluke and pink snapper.

From the home’s “signature rolls” come winners from the primary Kashi. “Tornado” gyrates with white tuna tempura and spicy lobster; “Sundown Blvd” goes present biz with tuna, salmon, yellowtail and avocado in a seaweed wrap; the spicy-crunchy tuna, avocado and jalapeño “Takayama” introduces “ranch aioli.”

Seafood risotto, with black and brown rice, lobster and shrimp, is a diverting, artfully organized, east-west manufacturing. So’s the less-complicated, tasty filet mignon seasoned with Thai basil.

Filet mignon highlights the hibachi picks. You may combine and match with mixture dinners, which absorb shellfish, Chilean sea bass, salmon, hen and greens.

Routine tempuras and teriyakis, and an unwieldy tuna tortilla stand out for not doing so. Desserts even have little enchantment, except you are up for fried banana, fried ice cream or the “authentic” Cheesecake Manufacturing unit cheesecake.

Both method, the occasion goes on.

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