No matter where you go to eat sushi, the basics will more or less taste the same. The taste found in tuna and salmon rolls are distinguished by the freshness of the fish (I have yet to find a place to beat what I had in Sidney, BC ages ago), rice to meat ratio used and where the fish came from. Where the rice is harvested from matters, but ultimately, it is the temperature of this grain that makes the difference. Over at Rock n’ Rolls Modern Sushi at the Fisherman’s Wharf in Victoria, BC, they pride themselves on using locally sourced ingredients.
This operation is all about 100% sustainability and it shows in the Polynesian Roll. Made using local crab, bell peppers and sweet squash, this delectable maki roll is a taste for the senses! Rockfish was used, and this is a topping I do not usually see in menus. Sometimes, whitefish is listed, and the last time I really appreciated its taste was over at Southern Lake Tahoe, where a buddy and I went to The Naked Fish — I have fond memories of my sushi experience there.
For Victoria, the distinction still rests with Omakase, but there are weeks, months where even I have to check out the competition that’s around. As I ventured into the James Bay area looking for unique Pokémon for half an hour, a pit stop by the wharf was needed and I finally decided to try out this musically inspired fusion establishment. A few dishes looked massively appetizing, and if I was only hungrier, I would have wanted to try their West Coast Wonder — mad of Pacific Shrimp, Dungeness Crab and BC Tuna. Their version of the Alaskan sounded good too. It uses miso poached salmon and crispy onions. I don’t see that crunch wonder used often!
For some of their dishes, they use a butane torch to give the dish used a wonderful charcoal taste. It kept the rice just slightly warm and when contrasted with the ingredients within, the curry certainly erupted with an extra flavour.
I’ll certainly be back for their Crispy Crunch (Crispy Shrimp, Local Crab, Avocado, and Cucumber, Topped with Wild BC Salmon, Crispy Fritz and Rockn’ Sauce ) and TNT (Sweet Thai Crispy Shrimp, house made Sockeye Salmon mousse, Artisan Goats Cheese, topped with Wild BC Sockeye Salmon torched with a jalapeño lime aioli). Their idea of a Dynamite roll sounds even better than the traditional (crab and shrimp tempura), but where’s the roe?
3½ Blokes out of 5