Happy Hour at Blue C Sushi

So they do have a happy hour at the university village location that runs from 3pm to 6pm or 7pm, however one has to sit on the bar side of the restaurant and not at the kaiten. We didn’t know! So we didn’t manage to get the happy hour prices. I’m also not sure if you can order other things from the a la carte menu not on the Happy hour menu since the plates are the same color and they wouldn’t be able to tell which was which.

The plates here come in 6 different colors, each representing a different line in the tokyo subway system, and each with a different price. It’s all very clearly printed on the pillars in the restaurant so there’s no confusion. Even better – the names of each sushi and its ingredients, raw or cooked, are printed on labels on the conveyor belt, which makes it just that much more difficult for serves to aim their prepared plates on the belts, but which makes things that much clearer for customers. 3 stars for service. That many stars because of the way they make everything so userfriendly, docked a couple of stars because they did not inform us of the different seating area for the Happy Hour menu nor did they bother giving us any happy hour discount despite our query about why we were not discounted and it turns out they didn’t tell us where to sit. They also did not inform us about the existence of a Happy Hour menu, which is just bad form. Things are much better at their sister restaurant, Boom.


We got this $2.50 sushi: albacore salad, imitation crab meat wrapped in rice and omelet. It was delicious, though I would have preferred a thicker layer of egg. This of course somewhat shows that they regular tamago sushi will be done right, since they can get the layers so thin.


The salt and pepper fried calamari were delicious but I thought the breading was a little heavy and the dressing could be more citrusy.


Agedashi tofu. they used firm tofu! Which is totally wrong in my book. I’ve never had an agedashi tofu with firm tofu, ever. I think too much tofu here (in the US) is too firm – stuff that is almost never eaten in asian countries. In Singapore, and probably a whole lot of other countries, good tofu is homemade and the silkier, the better. People take pride in making their own tofu sometimes with egg and seaweed. Even the crappy japanese stall in my high school canteen did agedashi tofu with silken tofu. So what’s the hold up here?


Z had the seared tuna. Nothing mindblowing, he said.


And the seattle roll. They actually have a lot of “cooked” sushi which is great for people like me who don’t like the raw stuff.


A pretty great tamago nigiri! And by great I mean average, just that I haven’t found much tamago nigiri here so anywhere that does it decently is a plus in my book.


Their yaki gyoza had a nice thin skin but wasn’t as good as the boom one, which was slightly more caramelized.


They also had a great bar snack in the form of spicy fried edamame is a pretty novel way to do edamame, and while I felt their beans were not soft enough, the garlic and chilli flake spice was really quite nice. It was also really spicy (at least for me) so be forewarned! In general I think people on the west coast are better able to take spiciness than people on the east coast somehow. There’s a lot more sriracha on everything here, and level 2/5 spiciness is plenty spicy for me whereas level 2 would typically be really mellow in new york state.

I would go back just for the tamago nigiri :)

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