ORIGAMI SUSHI ALASKAN ROLL FREE
True to the original Chicago sandwich, feel free to order it dipped or wet. Also on the menu, Italian Beef sandwiches, who are making an ever increasing presence on Utah menus. There’s neon green relish, sparky peppers and everything else.
ORIGAMI SUSHI ALASKAN ROLL FULL
Speaking of which, the full gang is here – starting with Vienna beef dogs and ending with a soft poppy seed bun. Since the much mourned loss of John Carrsquilla’s Johnniebeef’s, this is the first business to really pick up the baton for the classic concoction. Let’s just call it Bobby D’s because, the full name, is almost as big a mouthful as the loaded Chicago dogs this new food truck is slinging. Let’s dive in, and start with that headline item… Bobby D’s food truck Bobby D’s food truck Bobby D’s Da Beef N Hot Dog Joynt I suspect this has something to do with being in Germany where spiciness of the hot and/or burning variety doesn't seem too common.Food trucks lead the discussion this month, as we look back over what’s newly opened the past several weeks presumably with the warmer months in mind, and the plethora of food anchored festivals in the works for the next few months. My only critique is that the nigiri lacked the little dab of wasabi between the fish and the rice that I've come to enjoy after watching the masters at the Tsukiji Fish Market in Tokyo make sushi. The perfectly moist (not wet) and slightly sticky (not mushy) rice was spot-on, too, which is something I've really come to appreciate after one-too-many failed attempts to make my own. The avocado was at perfect ripeness, the cucumbers were crunchy, and even the pickled ginger tasted close to homemade and not at all like the hard, over-vinegared bits that you often find in the jars. The tuna was deep ruby red and equally as fresh. The salmon was perfectly fatty and buttery, which has become my marker for a quality sushi restaurant in Stuttgart so far from large bodies of water. Apart from the vibrant colors on the plate, I was struck by the quality of the fish.
Our chef's selection included two pieces of Salmon Nigiri, a Tuna Alaska Inside-out Roll (tuna, avocado, cucumber, and a little cream cheese), and a Crunchy Spicy Tuna Roll with marinated tuna. I especially liked the addition of red sprouts along the Tiger Roll - they really made the bright green avocado and pink-orange salmon pop! Really, the dish looked almost too beautiful to eat, and the combination of colors was stunning. Our selections came out meticulously arranged on one large plate. I also added on a Tiger Roll ( tempura shrimp, avocado, and cucumber topped with flambéed salmon and yuzu sauce) since I wanted to make sure we had enough to fill us. There were several combination menus, as well, and the lunch menu added a few hot rice dishes and soups.įor our meal, we each decided to try the Daily Sushi Lunch which promised to be a mix of the chef's selection. The rest of the rolls feature the same combinations of ingredients served maki light (with lettuce, cilantro, mint, and rice paper), hot spicy light (the maki light rolls with hot sauce added), maki Mediterranean (with arugula), "green" (just rice rolled in herbs), or tempura fried. They have a small selection of nigiri and maki with the usual tuna, salmon, shrimp, eel, avocado, and cucumber. The menu at Origami is a little different from most sushi menus that I've seen.
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