Business & Tech

Sushi, Hibachi And Customer-Driven Options

The Sushi House offers a variety of types of fish and is willing to customize to fit customers' tastes.

You could stand on a corner and look around until a restaurant sign draws you in. But we've got a better idea. Each week, Patch picks a great restaurant either in town or nearby that is worth checking out. Here's this week's choice:

After a reader gave a five-star rating for this half-sushi half-hibachi restaurant, it was hard for us to resist trying out this place for ourselves. And we whole-heartedly agree with this rating. With a variety of rolls and types of fish, plus an entire section devoted to hibachi, this restaurant, with its warm and fast service rates high in our book too.

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Overview: Sushi House, on Prince Rodgers Avenue, has been in its location for 10 years as of this October, and is owned by Bridgewater resident Sue Fusum, who has taken the time at her location to get to know all of her regular customers. "This is a great area, and the people are so friendly," she said. With a full menu of sushi and other items, Fusum said the specials are constantly changing based on what kind of fish is available each season, and they are always open to making changes based on a person's taste. "We are very accommodating, and allow for anything you want changed," she said. "We will adjust spice, and make it how you like."

Décor: One half of the restaurant is devoted to sushi and sashimi, with tables placed near the counter as the chef puts the dishes together. On the other side, separated by a wall, is the hibachi section, with several large tables set out for groups to watch the chefs cook in front of them. The restaurant is decorated in traditional Japanese decorations. The restaurant is open for catering and parties as well. "Definitely on weekends we accommodate more hibachi," Fusum said. "And we have big parties and birthday parties."

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The Drinks: The restaurant is BYOB, and serves the traditional soft drinks and others. And of course, it offers its hot green tea, which my dining partner called some of the best he had ever had.

Entrees: My dining partner and I focused on the sushi side of the restaurant, trying two items that we normally have when we go out for sushi, and opting for one out-of-the-ordinary [at least for me] dish. Starting with a house salad, we ordered an appetizer called Yakitori, which is chicken, onions and peppers on a skewer with teriyaki sauce. The sauce wasn't spicy, the chicken was juicy and it was a great start to the meal.

From there, I opted for my favorite, the Philly roll, which is smoked salmon, cream cheese and cucumbers wrapped in the seaweed and rice. It's my absolute favorite kind, and it was a delicious and perfect mixture of the cream cheese and salmon. 

My dining partner opted for the East Roll, which has spicy yellowtail and crunch, with avocado and tuna. He enjoyed it thoroughly, said it wasn't too spicy, but was just right.

And from there, because I can be a bit of a sap at times, we ordered the Valentine roll, which is spicy tuna and crunch, with half of the pieces wrapped in tuna and half wrapped in salmon. Then those half pieces were placed on the plate in the shape of a heart [awwww!] Anyway, I ate the pieces wrapped in salmon [because I'm not usually much of a raw tuna fan], and I was pleasantly surprised that it wasn't spicy, but was very smooth and delicious. Just perfect, and it was adorably cute.

Aside from its rolls, the restaurant offers seasonal fishes, changing the specials on the menu based on what options are available. Fusum encouraged us to try Arcticcharr, which was a piece of salmon on top of rice. The rice was delicious and the salmon was buttery and smooth, going down the throat very easily. Fusum said she loves being able to offer all different kinds of fish. "We periodically change the specials, and there are so many items," she said with a laugh, adding that she and the chef put new ideas together, then try the result before offering it on the menu. "It is not easy to come up with new items sometimes."

Desserts: There are several options for dessert, including fried ice cream, Banana Tempura and Mochi, which is a Japanese ice cream. I decided to try some regular ice cream, and went for a scoop each of two flavors I had never tried before—green tea and red bean. Fusum said red bean is very traditional, but, like me, people are surprised to hear about an ice cream made with beans. I enjoyed both kinds, with the red bean having a surprisingly cool flavor with chunks of cold bean that were almost like little toffee pieces, and the green tea flavor tasted exactly like iced green tea. I'd definitely order that again.

Service: The service is very quick, and owner Sue Fusum spends time talking to patrons at all tables, making sure they have what they need and asking how she can help. She knows many of the customers, including a few who she said came from the on Commons Way. The hotel, she said, opened a few months before she did, so it provided a built-in customer base. "We cater to the Marriott when they have big parties," she said. And right away when you are seated, the waitress brings warm towels to quickly wash off with.

Signature Dish: Any fish specialty of the day


Address: 1339 Prince Rodgers Avenue, Bridgewater
Phone: 908-252-9948
Manager: Sue Fusum
Cost: $$


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