Okay, really love the restaurants in West Michigan that serve an Americanized version of sushi. Sushi is an international heritage and a chef with focus and training can make good sushi. That said, I am sure the oriental world reserves its secrets of sushi to an inner circle, with apprenticeships and initiations required. I might be wrong by insisting, but if I am to sample fugu, I want a chef trained in Japan.
However, and I love this restaurant, at this establishment I will not name, the price of a California Roll comes in at ten, eleven dollars. As you can see, Wild Chef in Holland delivers the same recipe at 4.50 a roll. The Wild Chef strikes me as having greater depth and breadth at their sushi bar than Rockwell / Republic. I fail to remember sashimi, such as really good and expensive tuna slices, upon their menu.
Well, enough ranting has been expressed. My hot pot is here.
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