Do NOT get the Del Mar Roll.
I try not to jump to the negative when I write a review, but it sucks to be having a nice dinner, some pleasant surprises, and then have the roll you've been looking forward to since seeing the menu online, end up as a rather disgusting disappointment. I'll explain why in a bit.
Alright, Sushi Lounge. My girlfriend went here a week before, came back with one of their Chronic Rolls to-go, and I had to admit that it was great, even for a roll that was 30 minutes passed peak freshness. So, when the chance came up to dine here and cap off the end of an intense week, I agreed to try it out.
We started with the Garlic Edamame, their Yelp Check-In special. This was easily one of the best appetizers I've ever had. Most times restaurants offer something new they are trying to advertise or something they make in large batches (like soup), but may not be ordered often enough to use up their nightly supply. While small and simple, it was still a far cry from being a throw-away special offer. Hot and smoky sweet, these salty beauties are cooked in a garlic marinade, making them finger licking delicious.
Next, we moved on to Salmon Nigiri; this is a personal favorite and something I always get at every sushi bar I go to. It should be cool, buttery, melt on the tongue, and fill your mouth with a subtle sweetness as it warms from that light chill. Not so much here. It didn't taste bad, there was no fishiness to ruin anything, it just wasn't the top quality you hope it is.
After that, I chose their Oyster Shooter. Typically this comes steeped in cocktail sauce, a sprinkle of horseradish, and a twist of lemon. At Sushi Lounge that oyster comes served in ponzu sauce with onions, masago, and chili paste to garnish. It was smooth and very fresh, hot on the tongue, with surprisingly no heat on the back end. Got to say, it was quite impressive.
Then came a pair of California Rolls, a happy hour staple. Admittedly, I think I get them more out of habit than anything else. California Rolls are a good indicator of how thick future rolls will be and the quality of wrapping, cutting, and plating you can expect. If they go out of their way to make even the cheapest of rolls stand out, the specialty rolls will be that much more impressive. But with just the roll on the plate and being filled with "krab" instead of, you know ... crab, it does make for lower expectations. The taste was alright, good size, with a nice dusting of sesame atop, it just wasn't as good as many other restaurants.
We then split a pair of hand rolls, a Philadelphia for her, and a Shrimp Tempura for myself. She enjoyed the Philly, her first hand roll ever. On mine, the shrimp was fantastic, well fried with good flavor, which held a great contrast against the chilled "krab" and veggies alongside it. Every bite was a nice switch in texture and temperature, very well done.
Now came our specialty rolls, starting with the Chimichanga. It's a novel concept, a non-tempura, breaded and fried sushi roll. But, that breading doesn't translate well with fish. It has a shake and bake taste and was unappetizing despite the rest of the roll being pretty good. I have no idea if wrapping this in either a thin tortilla or egg roll wrapper before frying would be better, but it's certainly worth a try. Also, the spicy aioli it comes with has no heat whatsoever. My lady love, who sometimes thinks her ice water is too spicy, didn't even bat an eyelash while trying it.
And the finale, The Del Mar Roll. On paper, this thing should be fucking amazing. And when it hit the table, it was slightly underwhelming in size and aesthetic. A number of sushi places have this or something similar, typical copies having shrimp tempura in lieu of lobster, and are delicious; so, we were still excited to try it. But, when first lifting a piece up for a bite, we stopped as the pungent scent of the garlic ponzu hit us straight in the face.
It was soaked in it! When placing it on the tongue, you literally can sense nothing else but the overwhelming taste of the stuff. A bit disturbed at the lack of flavors, we deconstructed a few slices to see if anything could be salvaged. The steak was a complete loss, no sear on the outer edges, no hint of seasoned taste, not even a chill from a pink middle ... all it seemed to be was a thin, medium-well layer of lukewarm meat. Inside, the lobster salad, while having the stringy characteristics of lobster, was drowned in pepper, leaving it with all bite and no lobster flavor.
This is the most expensive roll on their menu, a blending of two decadent ingredients. It should be brilliant beyond everything else. Instead, it's a sauce soaked, soulless disappointment. Not worth the cost, not even at half-price on Mondays.
In the end, some great ideas, a couple of hits, but many more misses. Eating here was a long time coming, maybe we should have waited a bit longer... read more