I went to Blowfish (on NE Broadway ?) for lunch today. (Also- mentioned in Willamette Week this week.) Since I hadn't seen a mention here yet I'd though I'd throw some info out.
This place is doing some interesting fusion and exploration with sushi. They have 3 main sushi pages- Fresh, fried(tempura) and baked.
Had 4 rolls:
Godzilla - standard Californian topped with a white fish, dark sauce, green onions and baked.
Blow Blow- standard Californian topped with tomatoes, small bits of tuna and a creamy sauce
Pink Lady- coleslaw type stuff (like you find in Californian rolls) with slices of tuna wrapped with cucumber
Namitaka (?) - yellow fish with green onion and rice vinegar wrapped standard with rice and seaweed.
My favorite was the Pink Lady. All the others were 'to much'. The pink lady was delicate and a nice new option for summer dining.
Although it was good, next was the Blow Blow as I thought the tomatoes and sauce turned out to be a tad bit to sweet for my taste.
The Namitaka was probably the least favorite with what at first seemed great potential with beautifully creamy texture but unfortunately finished with a not very appealing flavor.
Finally the Godzilla- the more I ate this roll the more I enjoyed it. Very flavorful.
Rolls cost roughly $8 to $10 but are generous. There was two of us and we split 4 rolls between us, just the right amount, and the check was about $35 total.
One thing, which gave blowfish a point taken away, was the fact that they did not have any quail eggs. My favorite sushi being Tobiko with quail egg- so I was quite disappointed they were unavailable. This is the first time that the sushi bar did not have quail eggs. I hope it was just that they ran out.
All in all- the 'new fusion' sushi was so so. I definitely give them nods for experimentation and breaking new ground but I feel that I prefer simpler traditional sushi which highlights the individual pieces of fish/seafood.
I will go back one more time to try their traditional sushi.
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