My husband and I discovered Super Sushi last year and have been regular customers. We've also converted other sushi loving friends. I won't bad mouth other Redlands establishments, but none have the same balance of price, quality, and atmosphere.
We have been impressed not only with the quality of the fish, which is excellent, but also the ambience and most especially, the terrific folks who run the place. It's as much fun to talk with Yoko as it is to eat the food.
We've eaten a lot of sushi in a lot of places over the years and SS is one of our all time favorites. The selection is very good, the fish is always very fresh and nicely prepared (not doused in that sweet brown sauce everybody seems to be using these days), the feel of the place is relaxed and unpretentious, the decor tastefully understated and Japanese, and the service is top notch. As others have noted, the price is excellent for this level of quality.
If you're thinking of going there, here are some of our favorites, and items we use as markers for each new restaurant we try: the yellowtail sashimi, tuna sashimi, the salmon skin roll, and soft shell crab roll.
Recently they added a lobster hand roll to the menu. We're displaced Mainers and know our lobster. We're also leery of any new fangled preparation that doesn't involve drawn butter and lots of napkins, preferably with in 100 yards of the lobster pound. However, we gave it a try and were totally impressed! The lobster meat is fresh and sweet, and lightly held together with what appears to be mayo, but not too much, and spiced with wasabi. It's rolled with a bit of seasoned sushi rice in a soy paper wrapper scattered with white and black sesame seeds, which looks very elegant and tastes great! I find it a much better compliment in both taste and texture to the sweetness of the lobster meat than nori. And the size is very generous; a single one with a side of salad and some miso makes a filling lunch.
Lately we've been eating mostly sashimi, and are impressed with the different selections of accompaniments that come with each type of fish. The chef knows his business. The yellowtail with some shiso leaf and grated daikon is wonderful, very clean and light. Other selections come with such items as radish sprouts, salt pickled carrots, and sweet pickled cucumber.
Other raves:
The sake selection is the most extensive I've seen, with the variety of a wine list. They serve both hot and cold, according to the type and make good recommendations. If you've never had a really good sake served cold, you're missing out. Good beer selection, too!
Starters: The first appetizer in the list is a mix of sweet pickled cucumber and seaweed. Excellent, and very light way to start the meal. Plenty for several people to share, if you don't want to take the edge of your appetite.
The tempura vegetables! The batter is light, a pale gold, and not at all greasy. The cooking oil must be very clean. Delicious, and I don't usually like fried and battered anything.
The complimentary salty cabbage starter you are served as soon as you sit down.
The refreshing complimentary fresh orange sections with a dollop of plum wine at the end of the meal.
Dessert:
Everything we've had has been excellent, and the green tea pudding is by far my favorite, closely followed by the the plum wine ice cream with chunks of fresh plum studded through it. The pudding is the most unique, though; I've never had it anywhere else. The pudding itself, which comes surrounded by fresh whipped cream and mandarin orange sections, might be a bit off putting the first timer; it's not the prettiest dessert in the world, looking rather like a strange green flan, but it tastes wonderful. Green tea, done right in food, tastes a lot like really good chocolate to me. read more