Chef Thomas Feng of Sushi Sake, the Japanese restaurant at Pala, has unveiled the Pala Special. Like the ubiquitous California roll, it has king crab, cucumber and avocado. But Feng has added asparagus, albacore and homemade sauces to up the ante on this tasty treat. Those savories are bundled with vinegar-seasoned rice and wrapped in soy paper, sliced and served. Num.
"The fresh albacore really makes the difference. We are one of the few sushi restaurants in the area to offer this dish with fresh albacore tuna," Feng said.
Unlike some sushi restaurants that purchase ready-made sushi vinegar, the chef mixes his sushi vinegar from scratch. He serves the roll with his homemade Dynamite Sauce and Punzu Sauce, garnished with green onions and garlic olive oil.
The sauce hits the palate first, followed by the tuna, crab and veggies. Priced at $17, it can feed two people.
If raw fish ain't your thing, Feng has a sushi spin on surf-n-turf -- the Prime Rib Roll. Shrimp tempura, asparagus, cucumber and avocado are rolled up in seasoned rice, topped with seared prime rib, and drizzled with truffle oil. All for $16.
Sushi Sake serves a full spectrum of sushi and sashimi, as well as more than 50 brands of sake. It is open from 5 to 11 p.m. Monday through Thursday, 11 a.m. to 2 a.m. Friday and Saturday, and 11 a.m. to 11 p.m. Sunday. Find details at the Pala website.