SU SUSHI IS BACK!
Omakase—“I leave it to you” Chef Selection of Japanese Scallops, Bigeye Tuna, Scottish Salmon and Red Snapper with Fresh Vegetable Hand Roll
Tuna and Salmon Hand Cut Roll Inside of roll: Cucumber, Avocado with Wild Caught Snow Crab. Topped with Bigeye Tuna, White Tuna, Yellowfin Tuna, and Scottish Salmon. Finished with Black, Green, Gold and Masago Roe.
Seared Seabass with Gold Flying Fish Roe
El Nido’s Sushi Restaurant, Su is delighted to welcome chef Alexander Gaytan. Drawn to Japanese cuisine at the age of 17, he spent many years learning the Art of making Sushi, Tempura and Teriyaki. Alex accredits his training to “Itamae“ Shohko Fukuda, Kuni San, and Masa Hattori. “I wanted to learn everything I could, because the food is so beautiful,” he says. Everything on the menu uses the freshest ingredients. Many of these items come directly from Japan, including rice, sauces, spices, seaweed and oils. Now with advances in distribution, we can access fresh seafood from around the world. We recently started to receive fish from the Toyosu Fish Market, which is flown in weekly from Japan. Our menu is currently evolving and as word spreads and the customer base grows, new dishes will be added. Come try three new delicious flavors of Japanese mochi as a sweet after taste. “My goal is to see the restaurant filled with happy customers, who leave with a smile on their face,” says chef Alexander. “For me, that is what makes everything worthwhile.”
1577 BISHOPS LODGE RD. SANTA FE ⦁ 505-954-1272