Went to the newly opened “Sushi Revolution” the other night with my friend Kevin, located in a strip mall near Car Toys and the Tacoma Mall.
I’m not sure it’s a revolution, but the trendy concept (“The Largest Conveyor Belt Sushi Restaurant in the Northwest!” gushes their website ) has a series of conveyor belts moving small plates of freshly prepared sushi snaking through the dining room around a long bar and several booths. Diners grab color-coded plates off the conveyor belt at will–not unlike pulling a seat up to the luggage carousel at Sea-Tac airport to dine—but a lot more tasty!
We were amazed with the conveyor belts [very cool!] packed with sushi rolls, tempura, edamame, sashimi, seaweed salad, nigiri, spicy tuna, and on and on, and how many actual plates of sushi were circling the dining room.
The plates are color coded and pass by in dizzying array. They cost from $1 for the cheapest plate to $3 tops.
Believe me–with the variety the bill can grow fast. Kevin & I both felt like we were in a competition with the couple seated a few seats down from us as their stack of plates grew taller it made us want to out-do the competition.
By and large the place is much less expensive than most sushi joints, and since a roll is like 2-3 pieces instead of the usual 5-6, you can taste more–almost like a “tapas” sushi experience, or the trendy small plates style of eating that I so love.
Also–with the really cool conveyor belts looking almost like freeways bumper to bumper full of delectable choices–it would be the perfect choice to take a group for a party –or– to introduce your children to their first sushi experience since (especially the guys) will appreciate the cool, high-tech conveyor belt system.
Our waitress was very friendly and full of information. We asked her to make recommendations and she had several rolls made for us that were not in circulation that were delicious. So ask!
We split 3 tall Japanese beers, and were stuffed for $50. A bargain.
Although the ambiance is sort-of lacking, and a feeling of “under-finished” permeates the place… I’d go back– especially if the group has a budget to consider.
Recommended for a fun party with a group, and for children’s first sushi-experience…
Or just to say you’ve: “been there—done that”, once.
Not Recommended for sushi snobs, purists, or anyone where ambiance matters
Service personable and friendly. Steered us in good directions. Knew her stuff.
20% tip she deserved it.
Hours of Operation:
Monday through Sunday 11:00am to 9:00pm
5225 Tacoma Mall Blvd. Suite #D101Tacoma, WA 98409.
A rich tomato sauce perfect for Fall & Winter
Approx Serving Size: 12 Preparation Time :0:30 plus prep.
1/3 tablespoon extra-virgin olive oil — or more to taste
1 each onions — peeled and diced
2 ribs celery — diced
1 whole carrot — peeled and diced
1 small can tomato paste
4 cloves garlic — chopped
1/2 tablespoon fresh marjoram — coarsely chopped
1/2 cup fresh basil — coarsely torn
1/2 teaspoon red chili flakes — scant–to taste
1/2 tablespoon dried oregano — crushed
1/4 tablespoon dried thyme
2 cups red wine (whatever as long as it’s worth drinking)
28 oz ounces San Marzano Tomatoes
1 teaspoon sugar– (if needed to taste)
1/4 cup extra-virgin olive oil — to taste; reserved
Add oil to deep pot and gently heat.
Add onions, celery, and carrots and cook until onions are softened and
Add chopped garlic, dried herbs, chili flakes, and tomato paste and sauté
until tomato paste looks “clumpy”. Do not over-brown the garlic.
Add red wine and reduce by 1/3.
Add chopped San Marzano tomatoes with their liquid. Add the sugar.
Bring to a simmer and reduce heat, cook sauce for approximately 15-20
Add salt and pepper to taste taking care that the sauce is not too spicy from
the chili flakes. (HINT add seasoning if sauce tastes bland by first adding some salt & pepper to a small taste of the sauce—NOT to the entire pot. Then if you decide it needs seasoning add to the rest of the sauce. Then you don’t accidentally over-season the whole recipe!)
Add the fresh marjoram and basil off the heat, but while the sauce is still hot and stir.
Stir in the reserved olive oil.
Taste the sauce.
If it is too sweet– add a splash of good vinegar to re-balance the sauce (much like a wine that is out of round). If it is too acidic, add a pinch more sugar.
NUTRITION INFORMATION APPROX Per Serving 71 Calories; 2g Fat (30.6% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;114mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Serving Size: 8
5/8 fluid ounce extra virgin olive oil
1 fennel bulb — diced
6 apples — peeled cored and chopped
1/8 pound unsalted butter
1/8 teaspoon allspice
1/8 teaspoon ground clove
1/8 teaspoon ground cardamom
1/3 teaspoon ground nutmeg
1/3 teaspoon vanilla extract
1/3 pound light brown sugar
1/16 cup granulated sugar
1/2 cup apple cider
1/8 cup Tuaca liqueur
In a large pan add the oil and heat. Add the fennel, and saute until
Add the butter and let it brown slightly, then add the apples, and saute
for 2 minutes or so.
Add sugar and spices, and cook for another minute.
Add the cider and Tuaca (be careful not to ignite if cooking over gas.)
Continue cooking until apples are soft but not too muxhy.
Cool thoroughly, and refrigerate until needed.
Gently reheat before serving.
Per Serving (excluding unknown items): 262 Calories; 10g Fat (34.1% calories from fat); 1g Protein; 43g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.
Gingerbread Pudding Cake
this pudding/cake hybrid oozes an intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!
1¼ hours plus 20 min prep
1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Butter an 8×8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all separate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don’t worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes.
Serve warm with whipped cream.
The current issue of Bon Appétit Magazine, dated December 2007, has a beloved holiday recipe for Gingerbread Pudding Cake that our Beach House Pastry Chef, Diane Terry, used to make at our (now closed) restaurant The Beach House at Purdy.
The recipe is located in the Reader’s Favorite Restaurant Recipes, and is quite an honor for Diane, as you can imagine the number of requests the culinary magazines receive in any given year– plus– the recipes have to be tested and past muster with the editorial staff of the magazine.
So Congrats Diane!