The system is actually pretty efficient and allows diners to eat on their schedule. I found it very advantageous. I didn’t have to time my requests with the chef, or get bombarded with all my selections at once as many sushi places so often do.
I was in the mood for something I hadn’t had before and fortunately Kura had plenty that fit my criteria.
The first dish was the candy roll. It was a California roll but had salmon and cream cheese on top.
This was a different take on the California roll, and I enjoyed it. The salmon was fresh and the cream cheese was just the right amount as to not dominate the sushi.
I saw some albacore roll on by and grabbed a plate. The fish was lightly seared and garnished with scallions. It was so soft and tender it almost melted in my mouth.
A spicy crab salad was next, and though I abhor imitation crab, this was good, though a bit bland and not that spicy.
The shrimp shumai seemed intriguing, and I figured I would mix in a little dim sum with my sushi. Sadly, the shumai was soggy instead of being firm.
Another dish that was a disappointment was the Cajun salmon. The spices put on the pieces of seared salmon were not sufficient to give the fish any real kick. The fish was good though, and it got spicier when I put it in the wasabi and soy sauce.
I was looking for some sashimi after that, but didn’t see any. A trio of yellowtail, salmon and tuna went by, though, and I nibbled on that, picking off the rice it was on. All three pieces of the fish were incredibly fresh and tender.
I was able to try Japanese scallops. The texture was firm, and they worked well in the ponzu sauce that is available at the counter.
The constant theme was the freshness, and I wondered how they were able to offer such quality.
