eating scene
bonito
GRILL & SUSHI
With superb sushi, a fabulous menu, and creative specials, Bonito sets a high standard for Asian fusion cuisine. BY KAREN MILLER • PHOTO BY WILLIAM RASER
W
hen Bonito Grill & Sushi opened in downtown Fernandina Beach 12 years ago, it ushered in a new era for dining out on Amelia. Asian fusion was just coming to northeast Florida, and, while many Amelia Islanders were just learning how to use their chopsticks, Sushi Chef Tony Mai was wowing diners with incredibly beautiful and tasty sushi presentations that made us feel like we were dining in a metropolitan restaurant. Nowadays, there are more Asian and sushi joints in the area, but Bonito’s is still the shining star, and Chef Tony is still the creative mastermind behind their success. Bonito boasts amazingly fresh sushi, a fabulous retro-style bar, a romantic dining area, and a friendly and knowledgeable staff. I recently visited Bonito with my friend, Bruce, for some sushi and dinner. After I heard the suggestions given by manager David Shaeffer, I knew we were in for a treat. We arrived hankering for seafood, and our server bought us a wonderful dish of Striped Bass Sashimi that was topped
with flying fish roe, shallots, and a soy glaze. This dish was so savory and rich, it was almost beefy in nature. Bruce tried one of Bonito’s famous martini creations, an Orange Cosmopolitan, made with Svedka Clementine Vodka, Triple Sec, and a splash of cranberry juice. I had a virgin Lime Daiquiri that was tangy and tart, and very thirst-quenching. We were also treated to a Hot Roll. A sushi creation that features albacore tuna, yellow tail snapper, and jalapenos, it was tempura-fried and drizzled with a sririchaspiced sauce and wasabi mayonnaise. It had a nice bite, and I just loved the hot, crispy coating with the cool sushi inside. With creative rolls like this, as well as their expertly crafted traditional sushi and sashimi, Bonito’s sushi bar is definitely the best of the best. We also shared my favorite appetizer, Japanese Gyoza, seared pork dumplings served with a spicy sesame soy sauce. Tender and juicy, I could eat these little gems every day. We also had a palate-pleasing seasonal salad that was very light – mixed greens with oranges, onion, goat cheese, and a cilantro citrus vinaigrette. For our entrees, Shaeffer paired up a flight of wines for us. I like this way of dining, as we get to sample several small glasses of different wines. We had a Nobilo Sauvignon Blanc from New Zealand, very dry and fruity, a Douglas Hill Chardonnay, gentle and creamy in flavor, Albet i Noya, a light Spanish white, and Indaba Merlot from South Africa. Bruce ordered Bouillabaisse, a Japanese version of the classic French dish that is loaded with seafood – Maine lobster, clams, mussels, shrimp and scallops, served with rice noodles in a spicy Japanese-style broth. Wonderful! I ordered the Victoria Perch, a special that night. It is a mild and flaky fresh-water fish, marinated in miso, then encrusted in panko, and served with jasmine rice and fresh asparagus. A lovely beurre blanc is drizzled on the plate. An exceptional dish, I savored every bite. I always order dessert, and, although it was a stretch after this big meal, I decided to try the Green Tea Ice Cream. Not too heavy, it was a sweet ending to our evening at Bonito. The restaurant also has a great lunch menu, featuring a Bento Box that I like quite a lot, and I would also suggest stopping in for some sushi and drinks at their delightful and friendly bar. For all their offerings, visit www.bonitogrillandsushi.com.
48 AMELIA ISLANDER MAGAZINE • MAY 2012
www.AmeliaIslander.com