Stepping into Sushi House 2 feels like unlocking a treasure chest of Japanese flavors—and its appetizers set the stage perfectly. I dove first into the Edamame, those bright green soy pods steamed to a tender snap, lightly seasoned with coarse sea salt. Each bite popped with freshness and offered the perfect palate primer.
Next, the Gyoza arrived—golden on the bottom, silky and just-steamy on top. They carried a satisfying crunch into the layers of juicy pork (or veggie) filling, paired beautifully with the house-made dipping sauce that had a delicate balance of tang and umami.
Moving on, the Vegetable Tempura turned every bite into a light, airy crunch fest. Crisp zucchini, carrot, and sweet potato slices, each cloaked in precisely fried batter, barely absorbed oil—a feat that speaks to skilled technique. The tempura dipping sauce, warm and savory, elevated the vegetables with each dunk.
Similarly, the Shrimp Tempura elevated the experience further. Jumbo shrimp—curled and elegantly plump—boasted an ultra-crisp exterior that gave way to a sweet, tender bite. The contrast of textures and flavors here is expertly executed, making it impossible to resist reaching for another piece.
To balance the deep-fried delights, the Seaweed Salad offered a refreshing reprieve. It shimmered with glossy strands of wakame tossed in a tangy sesame-soy dressing, sprinkled with sesame seeds and a hint of chili. Its bright, slightly briny flavor cleansed the palate and harmonized with the richer appetizers.
Together, these starters form a cohesive progression—from lightly salted simplicity to crisp indulgence, ending with crisp, vegetal brightness. Designed with both texture and taste in mind, Sushi House 2’s appetizer lineup showcases the kitchen’s precision and flair—an inviting appetizer journey that promises an equally polished sushi course to follow.