Do -NOT- miss the calamari appetizer. My wife & I have it every time we go there. If you're used to chewy squid, you're in for a surprise. Crunchy. Tender. Tasty. And Jing is the Hostess with the Mostest, and her husband Qin is an artist with seafood. We've had sushi all over this town, and Fuji is Where We Go now.
I've had sushi from one side of this country to the other and I can speak with some confidence in this matter: You Don't Know What You're Talking About. Fuji is a shining beacon of excellence in the morass of mediocrity that is the Charleston Sushi Scene. And perhaps that's part of the problem. One becomes to used to the relative baseline of quality for a particular food and then fails to recognize excellence when it appears.
Let's address each perceived negative one at time, shall we? The fish is the freshest possible given the constraints of the menu. (No, I don't work there, but I do ask when the last delivery was) Fresh fish is tender, not overly firm. The author of the above review would love Shi-Ki; I've had mackerel there that was so 'fresh' and 'firm' that it was still crunchy from the freezer. Nigiri is fish on rice, usually wrapped in seaweed. There is very little (usually) added to this, because the showcase is the fish. The flavors tend to be subtle and not eye-popping. (unless you make a grave wasabi error!) Here's my point: japanese on a fishing boat will sometimes flay a good tuna there on the spot while it's still gasping for oxygen because they know that's the freshest fish they can possibly have. Guess what? It's not going to be what you get at Tsunami. Sushi rice should also be near room temperature. (something which is completely at odds with your local health inspectors who demand that sushi rice be kept at temperatures which are too cold to be useful as sushi rice) This is probably why Tokyo Bistro's rolls taste perilously like Grocery Store sushi.
The Ultra Man Roll. Quite possibly one of the most innovative things I've put in my mouth. The sweet, the salty, the creamy, the crunchy. Aren't these the tooth and tongue delights you were craving before? "It's an over-the-top phenomenon, with big portions and showy colors and dramatic presentation, from the reds and oranges and whites of the rainbow roll to the infinite multicolored squiggles of sauces drizzled from squeeze bottles." So you would scoff as well if Masaharu Morimoto presented you with his Stained Glass roll? (If you don't know what I'm talking about, you're not a foodie) Sushi has always been about being visually appealing as well as a tasty treat.
Regarding waving away the server's suggestions; the server probably speaks English. The chefs (apart from "Hello," "Thank you," "You're welcome," and whatever choice insults the American servers have taught them) do not. At all. If you don't believe me, I invite you to have a conversation with them about the current political situation in China. Hope you speak Mandarin. My conversations with the chefs there have more to do with shooting them appreciative looks, many repetitions of "Xie, Xie!", and many shots of sake. Apart from that, I ask someone else to translate. In trying to be pretentious by waving away your server, you made the bush league mistake of losing communicative abilities with the chefs.
The Uni. It -is- all about the uni. And I won't have it anywhere else because I know it's the freshest as shipping constraints will allow. How do I know this? Two ways. One: If I don't get there the day it's delivered: It's gone. Two: It wasn't available one week because the manager turned away what was shipped. It just didn't look fresh to him. This and anything else that doesn't make the grade goes back to the supplier. I'm willing to do without so long as I know what -is- there is the best available.
I've never had slow service at Fuji. I've had dishes that took a while to make. I also had appetizers that curb those initial hunger pangs you feel while you're enviously smelling what's on your neighbor's plate. If you're -that- bored, try some sake.
Our reviewer also fails to mention the beer and sake selections available, some of which are off-the-charts tasty. If you think sake should be warmed up(wrongness), ask your server about the options available--I think they'll be able to change your mind.
It's very easy to make a call on Fuji. Go there. If you cast aside your preconceived (and probably -wrong-) notions of what sushi "should" be because you think Harris Teeter has the best in the known universe, you won't be disappointed.
...which has sadly now closed without a word; without warning. My wife & I have been looking to see who would have Salt and pepper pork around here, but we've not had any luck. (Although we've made a pretty decent version ourselves)
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