According to a press release, the sushi menu has maki rolls with cooked or raw options. Specialty nigiri and sashimi dishes include the Everything Smoked Salmon—smoked salmon served on top of cream cheese stuffed rice tempura topped with everything furikake, scallion and ponzu sauce—and the Madai Chimichurri, a red seabream topped with cucumber, cherry tomato, aji rocoto, olive oil, marcona almonds, maldon sea salt and chino chimichurri sauce.
Blue Sushi also has 18 vegan maki rolls and vegan nigiri, including seaweed caviar and unami barbecue eggplant eel.
Other menu items include a coconut crab soup; a tuna tower; and the River Rock Beef, a beef tenderloin served on sizzling rocks with jalapeno ponzu and yuzu kosho. The menu has ingredient sourcing information for guests to educate themselves on what they are eating, the release said.
As for beverages, the restaurant has cocktails, mocktails, sake, wine, beer and Japanese whiskey.
For two of the four Flagship Restaurant Group’s co-founders, Tony Gentileand and Anthony Hitchcock, the opening is a “welcome home,” the release said. Gentileand, who was born and raised in Houston, met Hitchcock at the University of Houston’s Conrad N. Hilton College of Global Hospitality Leadership.
“We have so much shared history in this city," Flagship CEO Nick Hogan said in the release. "We are passionate about sustainability and providing an impactful dining experience to our guests, so we are excited to be part of a destination that has the same passion we do for culinary, beverage and responsible sourcing practices.” 346-816-2583. www.bluesushisakegrill.com
