Japanese in San Antonio

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    Samurai Sushi shines with some seafood dishes, and stumbles over certain sushi rolls, but delivers value and freshness on all fronts. The uni was particularly fresh, and the Seafood Dynamite lived up to its name. -- Ron Bechtol (01/09)
    When you enter Sushi Zushi, assuming it's not a jam-packed Saturday night, you'll be greeted with a chorus of shouts in Japanese from the waitstaff and sushi chefs. As startling as it may seem (and many potential diners took great pains to ignore it), "Welcome!" is their message. (Irasshaimase!, if you prefer.) Yes, with exclamation points. And it's typical of the restaurant's enthusiastic attitude. Get used to it. ;The exuberance spills over into other areas as well. Despite a pleasant, minimalist decor featuring melon-toned walls, a laminate floor intended to emulate wide-board pine, and some black-and-white images of the sushi-making art, SZ doesn't come across as understated shibui. You can't sit at a counter to watch sushi masters assemble your order with deft hand and quiet dignity. In the place of deferential waitresses in traditional garb, there are kids in grey polos and black pants. And numerous items on the almost intimidatingly long menu, feature chipotle mayonnaise. Get used to that, too. - Ron Bechtol
    When you enter Sushi Zushi in the Colonnade, assuming it's not a jam-packed Saturday night, you'll be greeted with a chorus of shouts in Japanese from the waitstaff and sushi chefs. As startling as it may seem (and many potential diners took great pains to ignore it), "Welcome!" is their message. (Irasshaimase!, if you prefer.) Yes, with exclamation points. And it's typical of the restaurant's enthusiastic attitude. Get used to it. ;The exuberance spills over into other areas as well. Despite a pleasant, minimalist decor featuring melon-toned walls, a laminate floor intended to emulate wide-board pine, and some black-and-white images of the sushi-making art, SZ doesn't come across as understated shibui. You can't sit at a counter to watch sushi masters assemble your order with deft hand and quiet dignity. In the place of deferential waitresses in traditional garb, there are kids in grey polos and black pants. And numerous items on the almost intimidatingly long menu, feature chipotle mayonnaise. Get used to that, too. - Ron Bechtol
    When you enter Sushi Zushi, assuming it's not a jam-packed Saturday night, you'll be greeted with a chorus of shouts in Japanese from the waitstaff and sushi chefs. As startling as it may seem (and many potential diners took great pains to ignore it), "Welcome!" is their message. (Irasshaimase!, if you prefer.) Yes, with exclamation points. And it's typical of the restaurant's enthusiastic attitude. Get used to it. The exuberance spills over into other areas as well. Despite a pleasant, minimalist decor featuring melon-toned walls, a laminate floor intended to emulate wide-board pine, and some black-and-white images of the sushi-making art, SZ doesn't come across as understated shibui. You can't sit at a counter to watch sushi masters assemble your order with deft hand and quiet dignity. In the place of deferential waitresses in traditional garb, there are kids in grey polos and black pants. And numerous items on the almost intimidatingly long menu, feature chipotle mayonnaise. Get used to that, too. - Ron Bechtol
    At a time when the world's oceans are becoming depleted, it's at once odd and altogether understandable that sushi continues to rise in popularity. Presumably pristine, there is also a paradoxical whiff of decadence about it (the Japanese have long considered seafoods to be aphrodisiacs, by the way); salmon and shrimp may be farmed successfully, but don't expect aquaculture to bring us tuna any time soon. The purpose of this introduction is not to instill guilt, but rather to make us realize the value of what we have - while we have it. And a platter of unadorned sushi is perhaps the best possible way to understand the virtue of impeccably fresh seafood simply presented. Sushihana's menu of sushis, sashimis, rolls, and handrolls totals 68 offerings, and if you have favorites, by all means go for them. Both flying fish and smelt roe are available, as are five kinds of tuna, from deep-red toro to super-white slices. Another way to whet the palate is to order a sashimi or sushi assortment. They are available both as appetizers or as a dinner accompanied by miso soup or salad. - Ron Bechtol
    Enjoy San Antonio's freshest and most creative sushi. Each plate is a work of art, as our Sushi Chef, Joseph Schmuck, utilizes only the highest grade sahsimi grade fish and features a presentation available no where else in town. Finally, San Antonio, has a place for sushi lovers that is on par with the finest sushi restaurants in Los Angeles, New York or Tokyo. Syn also features San Antonio's first and only robata bar. In addition to our food, our bar serves beer, sake, and wine—the perfect addition to any meal. Experience professional service and savory meals every time you visit SYN Sushi & Robata Bar.

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