When most sushi lovers think of kaiten (conveyor belt) sushi, quick and low quality sushi generally comes to mind. But Blue C Sushi, Seattle's premier kaiten sushi restaurant, is not your typical conveyor belt fast food sushi joint. Indeed, they've taken "sushi in motion" to a whole new level.
We asked Jeffrey Lunak, Blue C's vice president of culinary, what makes great sushi. "Great fish, great nori, and great rice," he says. Lunak, most recently the Corporate Chef of "Iron Chef" Masaharu Morimoto, is working to create innovative Japanese-inspired dishes that rival top sushi restaurants but without the sticker shock. He hopes the concept they're developing and the quality they're offering will help redefine the typical sushi experience in America. He also wants to create an approachable, family-friendly environment - one that makes people feel good about their dining experience. What Blue C Sushi serves up are affordable, high quality dishes that are beautifully presented. Also, many of the dishes offered meet a variety of dietary restrictions, such as gluten-free, with plates conveniently and clearly labeled as such.
What else is innovative about Blue C Sushi? They're working on recording order histories, so upon a guest's next visit to the restaurant recommendations and suggestions will be made based on their preferences. They're also making great strides in sourcing sustainable fish from some of the best producers. The key, says Lunak, is keeping things consistent by always sourcing from the same reputable purveyor. That way, you know what you're getting and the quality doesn't change. Local ingredients are also procured from Seattle's Charlie's Produce, a well-known supplier of conventional and organic produce.
As frequent diners of Blue C Sushi, we decided to give some of their new creative menu additions a try. We joined Lunak and Dick Dalton, president of Madison Holdings (Blue C's parent company) for a tasting menu tour. We began with tender Ginger Beef Lettuce Cups with lime, daikon and mint. The perfect hand food.
Next up was an off the menu selection of sashimi (shown at top) that included a local delicacy, geoduck (pronounced gooey duck), along with a sustainable New Brunswick salmon, long-line caught Tahitian Yellowfin and albacore tunas, as well as a number of other spectacularly fresh fish.
Also off the menu was the deliciously tender Cured Hamachi with Thai Chili Soy and Marinated Fuji apple. The sweet and spicy flavors blended beautifully with the delicate and subtle fish.
An example of their innovative cuisine was shown in the tasty Surf and Turf Roll of grilled beef, seared yellowtail and asparagus, topped with teriyaki sauce and chili.
Normally served in a bowl, the Chirashi Sushi (above) was served nigiri-style. Tuna, salmon, albacore and tamago topped lightly sweetened sushi rice for a beautiful bite size rainbow of color.
Other Japanese-inspired dishes include a fun Pork Katsu Sandwich. This playful twist on a Japanese classic featured breaded and fried pork cutlet nestled between soft white bread in lieu of the traditional bed of rice. Of the belt were fun and creative plates like the TBLT (tuna, bacon, lettuce and tomato), the Philly Cheesesteak Roll (marinate beef, spicy mayo and sautéed onions), and Seared White Fish with ponzu, jalapeño and micro cilantro. For the dessert lover, try the Tofu Cheesecake, a decadent yet light and healthier version of cheesecake - and you'd never guess it was made with tofu!
In addition to the Seattle area's nine restaurants (including 3 Boom Noodle locations), Dalton says there are plans to expand to California and beyond, so stay tuned.
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Editorial disclosure: We were invited by Blue C Sushi to sample their new menu.
