“Everything that I make, I mix it myself, or whip it up here. It has asparagus, cucumber and a Japanese squash, topped with maple sriracha sauce and nutritional yeast. Quesada even has a Vegan Roll on the menu which is just as satisfying as its seafood substitutes. Quesada uses snow crab for his California Roll instead of kani, always in the pursuit of quality and freshness.
Or, there’s the Rainbow Roll, which is your normal California Roll topped with the chef’s choice of fish. The sushi chef also has the traditional rolls you would expect for lunch, like the Red Dragon Roll, which is shrimp tempura fresh fried, with cream cheese and avocado, and topped with eel, eel sauce and red tobiko. Or if you’d like a little fusion in your life, go for the sushi-burrito, filled with fresh fish, amazing sauces and unique flavors. (We can attest, it is indeed as mind-blowing as it sounds). His favorite roll to make is the Tuna Lover, a tuna roll filled with fresh mango, avocado, chipotle aioli, a Turkish lime seasoning and topped with more tuna. Fresh Tasmanian oceanic salmon is one of Adrian Quesada’s favorite fish he serves. Specials will change weekly, Quesada noted. He makes specials with locally-sourced ingredients like tropical star fruit and freshly-speared lionfish.
Quesada brings in fish like these from around the world to ensure high quality and freshness. The latter, “fatty and delicious,” is one of his favorites. He showcased the ono, kanpachi and Tasmanian ocean salmon. After a busy lunch, Quesada received a shipment of “20 pounds of the good stuff” from Honolulu Fish Company.
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