I wanted to visit Andy’s Kitchen & Sushi Kitchen ever since I discovered it in spring before our big move, and my mom’s recent visit was the perfect opportunity. Although the restaurant’s curb appeal left much to be desired, the interior was cool and modern. The seasonal and new item signs are handmade and may look a bit… off, but the skillfully-made, gorgeously-plated foods made up for them. The variety was quite impressive and the house specialties incredibly intriguing, but we could only realistically eat so much without over-stuffing ourselves. We took a bunch of leftovers back to the house with us. I definitely have to go back to Andy’s and order some new dishes to try. Soon! There were so many tasty items to choose from! Considering that Andy’s has such an extensive menu, I can take my time and concentrate on savoring each of the delightful mixture of colors, textures and flavors.


We started out with jasmine green tea, edamame, and miso soup, which provided a great start to the meal of appetizers. ;P Next time I want to try the edamame with garlic sauce and the seafood teapot soup, which I hope is a type of dobin mushi, a particular favorite of mine. The edamame were warm and lightly salted. Although I forgot to take pictures of the miso soup, Mom’s was indeed beautiful the the crab meat artistically displayed in the middle. My miso soup with tofu was hot and comforting with great umami (satisfyingly savory flavor). I have found a new love of poki or poke, which is basically a sea vegetable and raw fish salad. (Thank you Anise for introducing this type of dish to me! I can’t wait to try some dishes from your poki  recipe book.) I also really enjoy seaweed salads, so I ordered the poki salad made with ahi tuna. The fish and seaweed were perfect, and the white and black sesame seeds and orange and red tobiko mixed into the salad were more than just garnishes, adding delicious flavor and mesmerizing bright colors and wonderful flavors. It was so delicious, I almost forgot to take a picture. I thought about ordering a meat and vegetable combination plate of tempura, but I don’t think we would have had enough room in our quickly filling tummies to eat it.

There were so many great looking sushi rolls on the menu, it was difficult to narrow down our order to merely two. Somehow we managed before reading the menu descriptions made us much hungrier. We finally decided upon the caterpillar and Godzilla rolls. The caterpillar included unagi, cucumber and avocado with garnishes of black sesame seeds and green tobiko on top. I really like tobiko for its mild fishy flavor and crunchiness and are kind of like salmon roe, which I don’t like, since the salmon eggs have a stronger taste and remind me of fishy bath beads due to their size. The caterpillar roll was also dressed with nitsume, as cooked eel dishes usually are. I love this sauce and wish that it was featured in more dishes and not merely a cooked eel accompaniment. I think I’ll make some with the recipe that I found (click in the nitsume link above) but with less sugar. I also want to find out how different sweeteners, like agave, turbinado or sucanat affect the sauce flavor, so that I can make a sauce with a lower glycemic index value.

I had never seen a Godzilla roll before, but it looked amazingly delectable on the menu. Ours was filled with tempura shrimp, crab, romaine lettuce, cucumber and scallions and was topped with avocado and smoked salmon. This roll was also garnished with sesame seeds and drizzled with sauce of some sort. I suppose I will have to just order it again, in order to remember what kind it was…. Darn. 😉 Regardless of the sauce, the Godzilla roll was downright tasty, and I will order it again. In addition to my recently acquired taste for wasabi, I’ve also found that I can suddenly eat pickled ginger, too. It use to be way too spicy for my palate and stomach and cause me heartburn, but I tried the ginger with the sushi and found it exceedingly palatable. Surprise!

Look at these! Don’t they look drool-worthy?! Yum! In addition to the vast variety of items normally on the menu, there are also many seasonal dishes that frequently get swapped out, as well. I look forward to trying some of those, too. Which sushi restaurants do you prefer and why? Which of their specialty rolls do you like the most?

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