From the shores of Brooklyn comes Bayridge Sushi, one of the newest entries in metro Orlando's crowded Japanese-restaurant market.
Not that Brooklyn isn't also teeming with sushi and sashimi. Bay Ridge is a tiny neighborhood right on the New York Bay, and to succeed there, you have to be darn good.
Not that Brooklyn isn't also teeming with sushi and sashimi. Bay Ridge is a tiny neighborhood right on the New York Bay, and to succeed there, you have to be darn good.
Owner and sushi chef Ben Lu was trained by a venerable Manhattan sushi master for many years, and says he moved his restaurant here for the "business opportunities."
Owner and sushi chef Ben Lu was trained by a venerable Manhattan sushi master for many years, and says he moved his restaurant here for the "business opportunities."
Bayridge Sushi is in an odd, slightly cowboy-looking building on the outside, but inside it's thoroughly Far East, with paper screens and blond wood surrounding intimate tables, and the sushi bar up front. There is even a tatami room for those nimble of knee.
Bayridge Sushi is in an odd, slightly cowboy-looking building on the outside, but inside it's thoroughly Far East, with paper screens and blond wood surrounding intimate tables, and the sushi bar up front. There is even a tatami room for those nimble of knee.
Unlike a lot of local Japanese eateries, the menu isn't numbingly extensive, but it narrows the hot dishes down to teriyaki, noodles and tempura, focusing instead on sushi and rolls.
Unlike a lot of local Japanese eateries, the menu isn't numbingly extensive, but it narrows the hot dishes down to teriyaki, noodles and tempura, focusing instead on sushi and rolls.
I liked the slightly expensive but convenient a la carte sushi menu, from which you can order single pieces that show off Lu's talents.
I liked the slightly expensive but convenient a la carte sushi menu, from which you can order single pieces that show off Lu's talents.
The white tuna (shiro, $4.25) is an absolute order; hold the morsel in your mouth and let the buttery fish slowly cook on your tongue.
The white tuna (shiro, $4.25) is an absolute order; hold the morsel in your mouth and let the buttery fish slowly cook on your tongue.
Eel (unagi, $4.25) is my weakness, prepared here with less of the obligatory sweet sauce to let the flavor shine through.
Eel (unagi, $4.25) is my weakness, prepared here with less of the obligatory sweet sauce to let the flavor shine through.
The tuna is bright pink to dark red, depending on the cut ($3.95 to $4.45), and it tastes of clear water.
The tuna is bright pink to dark red, depending on the cut ($3.95 to $4.45), and it tastes of clear water.
My only complaint was the "crab stick" ($3.25) which, like the crab-dumpling appetizer ($4.50) was not real crab, but surimi – you know, that formed whitefish stuff.
My only complaint was the "crab stick" ($3.25) which, like the crab-dumpling appetizer ($4.50) was not real crab, but surimi – you know, that formed whitefish stuff.
A better choice is the slightly pickled mackerel with its bracing vinegar bite (saba, $3.25).
A better choice is the slightly pickled mackerel with its bracing vinegar bite (saba, $3.25).
The appetizer that was particularly pleasing was the nasu ($3.25), a small jewel of a Japanese eggplant, split and broiled with a topping of miso and ponzu sauce for a sweet contrast to the deep eggplant flavor.
The appetizer that was particularly pleasing was the nasu ($3.25), a small jewel of a Japanese eggplant, split and broiled with a topping of miso and ponzu sauce for a sweet contrast to the deep eggplant flavor.
I'm actually not a fan of rolls, but there's a wide selection of not-too-bizarre combinations. The "rainbow," "California" and "dragon" rolls are all here (and not much different from other local concoctions), but I did like the taste and texture variations in the "Bayridge roll" of tuna, salmon and avocado ($8.95).
I'm actually not a fan of rolls, but there's a wide selection of not-too-bizarre combinations. The "rainbow," "California" and "dragon" rolls are all here (and not much different from other local concoctions), but I did like the taste and texture variations in the "Bayridge roll" of tuna, salmon and avocado ($8.95).
Bayridge Sushi is a long way from the Brooklyn shores, but in its new Florida digs is a smart choice for tasty, well-prepared sushi.
Price: $$
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