PacificSD - Pacific San Diego Magazine
PacificSD - Pacific San Diego Magazine
PacificSD - Pacific San Diego Magazine
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taste<br />
(Continued from Page 56)<br />
D I N I N G O U T<br />
what’s cooking<br />
cocktail<br />
Sushi on the Rock<br />
Visitors to La Jolla and the residents who detest them have been patronizing<br />
this spot (in a good way) for a long time, returning time and again for one-ofa-kinders<br />
like their Golden Monkey sashimi (yellowtail and avocado with yuzu<br />
ponzu), Barrio Roll (tuna, serrano chilies, salsa and avocado) and Coco Roll<br />
(coconut-crusted shrimp with toasted coconut and eel sauce).<br />
1025 Prospect St. #250, La Jolla, 858.459.3208, sushiontherock.com<br />
Zenbu<br />
Lots of sushi places tout the importance of using only the freshest seafood, but<br />
this enterprise puts its money where its massago is, using its own eco-friendly<br />
fishing company, Ocean Giant, to get the fish and shellfish that grace dishes like<br />
the Big Pete (spicy scallop with Cajun tuna and wasabi sauce) and Volcano Roll<br />
(crab and avocado rolled in halibut with “Dynamite” sauce).<br />
rimelsrestaurants.com<br />
7660 Fay Ave., La Jolla, 858.454.4540<br />
2003 <strong>San</strong> Elijo Ave., Cardiff by the Sea, 760.633.2233<br />
See more photos at<br />
pacificsandiego.com<br />
ABOVE: Zenbu’s koi roll<br />
BELOW: For goodness’ sakes at Zenbu<br />
Grains of Paradise: stellar sushi requires perfectly-prepared sushi rice. it’s so important that aspiring master chefs<br />
sometimes spend a year or more honing their technique for cooking extra-sticky, glutinous short-grain rice before ever<br />
touching a single morsel of seafood.<br />
58 pacificsandiego.com { March 2011}
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