The Crispy Rice with Spicy Tuna and Jalapeno, which also conjures up memories from Katsu-Ya (although this trendy dish is appearing more and more on the menus of restaurants everywhere), is a visual banquet with the decorative purple flower in its center. And this flourish brings me back to Koi, where a sushi roll known as the SSC (Sauteed Shrimp on California Roll) is presented in the same fashion. It’s yet another crossover, the beautiful by-product of interchanged ideas as sushi chefs migrate and cross-pollinate their art form. While it may appear simple, RuKasu’s version of this dish is actually dynamite-hot, with a creeper effect to the spiciness that doesn’t hit you until you’ve taken several bites.
For good measure, I was treated to samples of the “818” roll, an amalgamation of albacore, spicy tuna and fried onion. But it was the gratuitous piece of ono sushi with cucumber slush on top that got me. It’s not on the menu, but it certainly ought to be.