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By Sam Sessa and Sam Sessa,Sun reporter | May 2, 2007
Yellowtail is one of the more simple and straightforward sushi rolls. We ordered from four area Japanese restaurants. Each order came with wasabi, ginger and soy sauce. BEST BITE Narita Japanese Restaurant 1101 St. Paul St., Baltimore -- 410-625-2577 Hours --11 a.m.-10:30 p.m. daily Restaurant's estimate --5-10 minutes Ready in --10 minutes The six pieces in this order, $5.20, were nothing worth noting. They tasted stale, as though the fish had been left sitting out for too long.
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FEATURES
Julekha Dash and For The Baltimore Sun | October 6, 2014
Nicholas Cuttonaro relishes the chance to grab a spicy tuna roll at his favorite sushi restaurants, Sushi Ya in Owings Mills and Sushi Sono in Columbia. But a couple of months ago, he decided to make his sushi-eating experience more interactive by signing up for a class in which he honed his knife skills and learned how to make sticky rice to place inside a sushi roll. The instructor at Pikesville's For the Love of Food offered students the chance to experiment with tuna, salmon, lobster and shrimp.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 12, 2013
Sticky Rice , with four locations including Aliceanna Street in Baltimore, has been named by PETA as one of the top 10 restaurants for vegan sushi, taking the No. 8 spot. PETA was impressed with Stick Rice for offering two types of tofu-based sushi as well as a dozen sushi dishes featuring vegetables, running the gamut, PETA said, from the Dirty South (vegan tempura fried sweet potato and sesame seeds) to the Hot Hippy (spicy marinated tofu, scallions, peanuts, cucumbers, and carrots)
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | February 11, 2014
Lisa Lee has done it again. After selling Umi Sake, the uber-popular Asian food restaurant in Cockeysville, Lee scooted a couple miles up York Road, opening a new restaurant, Fusion, in April of last year. At Fusion, Lee stuck with what she knows best: crowd-pleasing, Americanized food from across the Asian continent. The food is paired with an enthusiastic staff that knows the menu and isn't afraid to sell it, creating a deservedly popular dinner spot. Scene & Decor From the outside, Fusion looks a lot like a tiny dive bar. With few windows and a small, neon "open" sign, it seems like the type of place where people might go for cheap beer and big trouble (before opening Fusion, Lee did briefly run a bar in the space)
NEWS
By Donna Ellis | September 16, 2013
Some restaurants are like department stores. Their menus tend to offer something for almost everyone. Others are more like boutiques, offering a more specialized type of cuisine. One such place is SushiQ on Washington Boulevard in Elkridge. Rather than taking the Pan-Asian route that seems to be so popular these days, SushiQ owners Jennifer and Kenny Qiu provide fare that is virtually all Japanese.  Here, you won't find your future dinner entrée performing as part of a floor show.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | March 8, 2001
Towson got its newest Japanese restaurant with the opening last week of Maki Maki at 22 W. Allegheny Ave. That's the place where a Donna's, the Garden Spot Cafe and then Tomato used to be. Dong Kun Choi and his wife, Jae Im, have taken it over, redecorated and created a sushi bar that also serves noodle dishes and teriyaki. Just off the top of my head I can think of a surprising number of Japanese restaurants in the immediate area, including San Sushi Too, Nichi Bei Kai and Sushi Hana.
NEWS
By Wisconsin State Journal | January 17, 1992
PRESIDENT BUSH has hit upon a sure-fire way to show he's in touch with the common man: catching the flu.Millions of Americans can sympathize with the commander-in-chief, who did what the Australians call a "technicolor yawn" at a state dinner in Tokyo.We now know just how it feels to be the president.We can imagine him, earlier in the day, noticing a scratchy throat and a bit of a headache.You're not alone, Mr. President.Go lie down.Take a couple of aspirin, drink plenty of liquid, watch some reruns on Nickelodeon and snooze under a blanket on the couch.
NEWS
By KATE SHATZKIN and KATE SHATZKIN,SUN REPORTER | April 12, 2006
Sushi rolled in seaweed, or maki, is the ultimate compact appetizer or meal - rice,vegetables and raw or cooked fish in a neat, tight package. While there's an art to complicated, beautiful sushi concoctions, you don't have to be a sushi chef to roll your own simple version of this everyday Japanese food. The two Chinese characters for sushi, translated as "preserved fish" and "fish fermented in rice and salt," first appeared in Japan at the beginning of the 8th century A.D., write Kimiko Barber and Hiroki Takemura in the book Sushi: Taste and Technique.
FEATURES
By Janice Baker | August 25, 1991
In a book titled "Japan in Transition," copyright 1899, Stafford Ransome, a reporter for the Morning Post in New York, remarked, "The best authorities agree generally that Japanese food is usually extremely clean, and is served artistically and most delicately; that some of it is rather eatable, but that most is extremely nasty to the taste; and I think that, with hardly one exception, they maintain that a European cannot live on it satisfactorily for...
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | December 17, 2013
Sushi at a beer bar? Sounds strange, but at Smaltimore, it works. So does everything else. Since it opened in July in the Canton space that used to house Lager's Pub, Smaltimore has received a lot of love from the local crowd. It has a gimmick: beer prices that change based on supply and demand (the more people ordering a certain beer, the more expensive it gets and vice versa). That - along with friendly, easygoing service - make Smaltimore a fun bar. As a restaurant, it's also very likable.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | December 17, 2013
Sushi at a beer bar? Sounds strange, but at Smaltimore, it works. So does everything else. Since it opened in July in the Canton space that used to house Lager's Pub, Smaltimore has received a lot of love from the local crowd. It has a gimmick: beer prices that change based on supply and demand (the more people ordering a certain beer, the more expensive it gets and vice versa). That - along with friendly, easygoing service - make Smaltimore a fun bar. As a restaurant, it's also very likable.
NEWS
By Donna Ellis | September 16, 2013
Some restaurants are like department stores. Their menus tend to offer something for almost everyone. Others are more like boutiques, offering a more specialized type of cuisine. One such place is SushiQ on Washington Boulevard in Elkridge. Rather than taking the Pan-Asian route that seems to be so popular these days, SushiQ owners Jennifer and Kenny Qiu provide fare that is virtually all Japanese.  Here, you won't find your future dinner entrée performing as part of a floor show.
EXPLORE
By Jennifer Broadwater, The Baltimore Sun Media Group | August 19, 2013
To Hatsumi Watanabe-Smith, Ellicott City's new Japanese tea parlor is a “daydream” come true. Matcha Time Cafe, according to Watanabe-Smith, fills a void in the local tea market and in her life -- having missed the shop's signature green matcha brew since moving to the United States some 20 years ago. Brewed from tea leaves ground into a fine powder, matcha is a somewhat thick green tea touted for its antioxidant qualities. To offset its bitterness, it is traditionally served with a confection, such as red-bean-filled mochi.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | July 10, 2013
A few years ago, Billy Malkin decided there was a lack of high-quality sushi delivery along the Baltimore waterfront. So he convinced a friend, Eugene McDowell, to partner with him on a place of their own. Before opening the Sushi Place in Fells Prospect last July, Malkin and McDowell were not restaurant-industry veterans. They were sushi lovers and businessmen; both own local construction companies. Their business acumen shows. With personable service and a menu stacked with creative, well-executed sushi and Asian food, the Sushi Place has earned its considerable popularity.
NEWS
By Larry Perl, lperl@tribune.com | June 12, 2013
The Improved Order of Red Men are gone, but the old Red Men's Hall in Hampden could soon be bustling again, with plans for a pub, an art gallery and a cafe or sushi restaurant at 3600 Hickory Ave. The 120-year-old Tecumseh Tribe No. 108 of the Improved Order of Red Men, a national fraternal organization, sold the building earlier this year to 3600 Hickory LLC, according to Will Bauer, a consultant who is acting as the spokesman for the new owners,...
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 12, 2013
Sticky Rice , with four locations including Aliceanna Street in Baltimore, has been named by PETA as one of the top 10 restaurants for vegan sushi, taking the No. 8 spot. PETA was impressed with Stick Rice for offering two types of tofu-based sushi as well as a dozen sushi dishes featuring vegetables, running the gamut, PETA said, from the Dirty South (vegan tempura fried sweet potato and sesame seeds) to the Hot Hippy (spicy marinated tofu, scallions, peanuts, cucumbers, and carrots)
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | July 12, 2011
Nestled alongside the harbor in Fells Point, Nanami Cafe has one of Baltimore's better waterfront views — and some great sushi as well. Of course, on a Friday or Saturday night, outside seating can be hard to come by. Thankfully, Nanami's interior is also inviting. At dusk, the restaurant's lime green walls are cheerfully lit, which gets you in a good mood for the food. On a recent visit, our server was a bit of a grump. But that couldn't dampen our disposition — especially when the appetizers flew out of the kitchen in record time.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | February 19, 2013
On a sunny Saturday afternoon, Kate Williams stood behind the sushi bar at Pabu in Harbor East's Four Seasons Hotel, concentrating as she carefully wrapped a bamboo mat around rice-strewn seaweed. Chef Jonah Kim, the executive chef at Pabu, stood next to Williams, offering her guidance and casually chatting with a dozen would-be sushi chefs sitting on the other side of the sushi bar. When finished, Williams lifted her creation in the air with a smile. Pabu's Sushi 101 class - a combination of lecture, hands-on experimentation and afternoon snack - is one of several that has recently popped up around the Baltimore area.
ENTERTAINMENT
By Mary Alice Fallon Yeskey | January 24, 2013
Sheldon is thrilled with his back-to-back wins and that he is "one step closer for a better future for myself and a brighter future for my family. " Josie, on the other hand, is wiping away tears as she justifies her throwing-Kristen-under-the-bus actions to a silent Lizzie. "I don't care what anyone thinks," she stammers. If you don't care what anyone thinks, then why are you crying?  Heading into the kitchen, Padma introduces Master Sushi Chef Katsuya Uechi. The challenge is to impress him with a sushi dish -- he urges the cheftestants to keep it simple.
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