Wow, amazing presentation of the Cabo St. Lucas! Vibrant, fresh, thin onion for depth that did NOT overpower the dish. The bed of dikon is thin, like angel hair pasta. The fish, yellowtail, is fresh and perfect. Thin avocado and jalapeno provide the perfect intensity and texture quality that really makes the dish. The textures work so well together... Your teeth sink into soft, buttery fish, followed by a crisp, light crunch from the dikon.
So, we walked in at 1:30 and the kitchen closes at 1:45. We're through with our meal and we're drinking a beer at 2:20. The kitchen staff has joined us in the dining room, as we're the only patrons left. They're watching "Chopped" and talking food. We love that the staff loves food and lives it. Here they are, after a day of cooking for others... They each cooked their own food now, and are comparing and sharing. They are talking about Japan and Korea. "Did you know Japan has 5 Burger Kings and 3000 McDonalds? It lets Burger King offer the ‘black burger’... All black bun and all." There is nothing quite as satisfying as learning that those preparing the food are truly dedicated to the craft!
We learned that the owner is only 30 and has been doing amazing things with the restaurant. This Aka Sushi is NOT to be mixed up with the one on Everhart. Go to Water St., people!
415 N. Water St.
Corpus Christi, TX
M-Th, 5-10 and F-Sa, 5-10:30
On our next visit, we will be trying the off-menu “Fire and Ice,” as well as the on-menu “Ecstasy Roll.”
Check out Aka Sushi - Water St. and let us know what you think!