Thursday, April 1, 2010

Sushi Sono Is About To Get Busier

The Washington Post will review Sushi Sono this weekend, and it's a positive review as first noted by Perrik in a comment about Dobbin Donuts & Kabob Korner.  In fact, Tom Sietsema's review has no down side:
Columbia might not be the first (or even the 13th) place to pop into your mind when the subject of sushi in the Washington area comes up, but trust me: The quality of the raw ingredients and the devotion of the chef and owner, King Lin, are indisputable. 
With that obligatory "Can you believe they have food in Columbia?" out of the way, Sietsema spends paragraphs applauding Lin, who previously owned Sushi King as well.  He talks up several dishes, including a young snapper special, a vegetable roll, a jellyfish salad, and the shabu-shabu.

Click here for the full review already posted on the Web.  Click here for my prior Sushi Sono posts.

As Perrik notes, Sietsema's praise will certainly make the wait longer.  The weird part of the review is that Sietsema repeatedly talks about making reservations at Sushi Sono.  Have the policies there changed?  My memory is that calling ahead helped put your name on the list, but they didn't actually take reservations.

4 comments:

Lee Biars said...

I'm happy for them. They've always had the two things I look for in a sushi restaurant:

1) Incredibly fresh and 'off the beaten path' ingredients.

2) Stuff that's different from what every other sushi place offers.

Actually there's a 3rd- giant cans of Saporro, but that's neither here nor there. I've been eating lunch there for a while now and I have yet to have a disappointing experience.

Kevin said...

How can it get busier? It's crazy busy as it is!

Anonymous said...

Went today and the vegetable maki special (the one with the seaweed, listed on the laminated paper given with the menu) and baby red snapper special (on the board behind the sushi bar) were both excellent. I would ask for less wasabi on the baby red snapper (they place the wasabi and sauce on there for you.) After you are finished with the red snapper fillets, they take the carcass and cook it in a miso soup for you. The staff told us that all that should be left at the end are the bones and showed us how to eat the eyes, cheeks and everything else. (More like peer pressured us, lol.) Very interesting and delicious experience!!

Stay away from the homemade green green tea ice cream, though. It was too old, lots of ice crystals, and tasted like freezer, if you know what I mean. I'm sure it was excellent when it was made fresh.

Anonymous said...

Right next to Sushi Sono, where the old Jesse Wong's was, there's a sign that tells of another Chinese restaurant opening soon. I forgot the name of the place, but it referenced two other Chinese restaurants in the area, i.e. "Coming soon from the owners of restaurant A and restaurant B". Sorry I didn't pay better attention.