Resturant around Indy w/ good sushi

[forgop]

The all-you-can-eat is $19.99 all day Tuesday-Thursday and $21.99 Friday-Sunday. They are closed on Mondays.

Note that you can ask for the different menu regardless of the day of week. I find the best rolls to be on the weekend menu, so I pay the extra $2. More roll selection plus you can get sashimi from the weekend menu.

 

[forgop]

Wow, Ichiban is pretty reasonable.. and Monday Happy Hour? 1/2 off Rolls? Get outta here!

Meh...only the basic rolls are listed.

I had Ichiban and it was good. I just know for the same amount of food, it'd run me $22 at Sushi Club vs. $50+ at Ichiban or any other traditional sushi place.

 

[hotcorner5]

We ate at sushiyama last night in Noblesville, IN. My wife and I got 4 specialty rolls, one regular roll, seaweed salad, soda, and plum wine...total damage = 85.00 with tip. We had the mafia roll, dragon roll, sushiyama roll, eel roll, and rainbow roll. All were very tasty. Small environment. Quiet.

 

[Harleyrider_50]

Only like ONE kind'a 'sushi'........an' it don' come from no resturant...........

 

[chezuki]

Note that you can ask for the different menu regardless of the day of week. I find the best rolls to be on the weekend menu, so I pay the extra $2. More roll selection plus you can get sashimi from the weekend menu.

Ah. I did not know sashimi wasn't on the weekday menu. Definitely worth the extra $2 then.

 

[femurphy77]

Maybe you could try Specks Pets!!!???

 

[Roadie]

Only like ONE kind'a 'sushi'........an' it don' come from no resturant...........

Thank you for your insightful comment, I am sure it helped the OP out tremendously..

 

[Roadie]

Meh...only the basic rolls are listed.

I had Ichiban and it was good. I just know for the same amount of food, it'd run me $22 at Sushi Club vs. $50+ at Ichiban or any other traditional sushi place.

I can handle only the basic rolls for $2 to $3/roll. It would be great when I am craving sushi on a budget

 

[Harleyrider_50]

Thank you for your insightful comment, I am sure it helped the OP out tremendously..

No pro'lem, dude.....always glad ta help, ya know?.........

 

[vitamink]

I'd punch my mom in the face for a crazy roll from ichiban.

 

[chezuki]

Took the wife to Sushi Club last night for our anniversary. The place was pretty slow, but the food was great as usual and the service was amazing. Our Miso and tempura were delivered before we even turned our sheets in. The server noticed we had them checked when she brought the drinks and went a head ant put them it. She was also very helpful with my hatred for mayo and made sure none of our rolls came slathered in it.

 

[forgop]

I get mine without cucumber as I can't stand the stuff. I'd take going to Sushi Club over any steakhouse in town.

 

[MCgrease08]

I wonder where the OP ended up going. The suspense is killing me.

 

[CathyInBlue]

By what method is the wasabi paste and ginger expected to be consume? I've always just left them alone to be discarded.

 

[forgop]

By what method is the wasabi paste and ginger expected to be consume? I've always just left them alone to be discarded.

I put wasabi on my rolls and leave the ginger alone.

 

[chezuki]

By what method is the wasabi paste and ginger expected to be consume? I've always just left them alone to be discarded.

Well, the "dumb American" way (which I enjoy) is to mix some of the wasabi into a dish of soy sauce and dip. Traditionally, you would add a bit of wasabi to the piece you with either chopsticks or your finger right before eating the piece (whole, you're not supposed to take "bites") The pickled ginger is used to cleanse the palate between pieces.


I'm less likely to stick to traditional etiquette at a place like Sushi Club than I am if I'm sitting at a bar with the Chef preparing the rolls and serving me directly. That's more of an intimate experience and would be disrespectful to request changes and start dunking the rolls.

 

[forgop]

Well, the "dumb American" way (which I enjoy) is to mix some of the wasabi into a dish of soy sauce and dip. Traditionally, you would add a bit of wasabi to the piece you with either chopsticks or your finger right before eating the piece (whole, you're not supposed to take "bites") The pickled ginger is used to cleanse the palate between pieces.

I look at drowning your sushi with soy sauce to covering steaks in sauce or ketchup. I like the wasabi to add some heat but not just salt.the hell out of it via soy sauce.

 

[singlesix]

Ginger to clean your palette between pieces.

 

[chezuki]

I look at drowning your sushi with soy sauce to covering steaks in sauce or ketchup. I like the wasabi to add some heat but not just salt.the hell out of it via soy sauce.

Agreed! Also IMO, many of the rolls don't need any soy sauce. If I do dip, it's usually the Nigiri and only the tip of the fish side, never the rice. I see some people set the piece in the soy and roll it around to soak it up. Blech!

 

[singlesix]

Agreed! Also IMO, many of the rolls don't need any soy sauce. If I do dip, it's usually the Nigiri and only the tip of the fish side, never the rice. I see some people set the piece in the soy and roll it around to soak it up. Blech!

I'm not going to get into the "dip vs. no dip" debate, the important thing is just eat the sushi!