Here are a few things to know about Amura:
The sushi bar makes a lot of flashy plated appetizers, including this tuna honey-miso caviar sashimi. I found the pieces pretty thick and cumbersome — too much for a bite. Ditto the (not pictured) pieces of kampachi “new-style sashimi” in yuzu-soy with warmed sesame oil and chives. Warm, chewy raw fish doesn’t appeal too much.
But things got better.
The “Crystal Bubba roll” in the back was sloppy fun — fried shrimp, fake crab and loads of veggies wrapped in rice paper and daubed with a sweet-tangy orange sauce. If I’m doing sake bombs, I’ll want this alongside.
In terms of quality, selection and preparation, the sushi ranks a solid notch above most neighborhood sushi-Thai joints. You might like the generous cuts of the fish more than I do.
One interesting aside: years ago MF chef Chris Kinjo (who’s now killing it in Houston) trained years ago at Amura in Orlando. Amura’s head sushi chef, Michael Moffett, worked as a dishwasher back when Kinjo was at the restaurant.
Sorry for the weird purple light on the food pix. That happens sometimes in trendy Buckhead.
- by John Kessler for the Food & More blog