“Order up!” Another dish of freshly prepared sushi is placed upon the waiting table — a succulent blend of ahi marinated in a sweet ginger soy sauce and topped with blackened tuna and a splash of Chef Victor Heresa Jr.’s
“Order up!”
Another dish of freshly prepared sushi is placed upon the waiting table — a succulent blend of ahi marinated in a sweet ginger soy sauce and topped with blackened tuna and a splash of Chef Victor Heresa Jr.’s special sauce. I just arrived and I’m seated next to the table. Dish after dish of mouth-watering sushi is prepared swiftly and carefully. Sushi making, an art form dating back thousands of years, is alive and well on Kaua’i.
Heresa, owner of Sushi Bushido, prepares his sushi using the finest Matsumoto knives. He prepares sushi lightning fast — it takes him no more than five to seven minutes to prepare them.
I’m greeted by Manager Grant Holcomb. Holcomb said that Sushi Bushido has been in business for 10 years.
“We started out in Anchor Cove — been there for six years — and have been at this location (Kapa‘a) for four years,” he said.
Previously, Heresa was partners in a restaurant in old Kapa‘a town called Wasabi’s.
“I’ve been doing sushi for 26 years,” Heresa said. “I started in San Diego for a long time, came back home and went on my own. I used to be a cook and I didn’t get the praise that I wanted in the kitchen, so I learned how to make sushi. When I found out I can converse with my customers and watch them eat my food, I loved it.”
Heresa and his line of sushi makers do get the attention they deserve. Cameras are set up by the sushi-making station and their sushi-making is broadcast on televisions throughout Sushi Bushido.
Heresa and Chef Chris Sadaoka prepared three specialty rolls that are made via
special requests only.
“When people want to request a specialty roll off the menu — it’s not guaranteed we can do it. When we have time, we’ll be more than happy to make it,” Heresa said. “Each chef has their own specialty roll and this is mine.”
Chef Heresa dished out the Bradda Bradda, $16. It consists of tempura super white tuna, crab, avocado, topped off with maguro (yellowfin tuna) and a sweet garlic butter sauce.
As soon as Heresa presented the Bradda Bradda, Sadaoka brought his specialty, the Pua Roll, $16.95.
“I’ve been here for seven years,” Sadaoka said. “The ingredients for this are marinated tempura salmon, avocado, crab and topped of with walu (butterfish), melted wasabi garlic butter, a spicy-sweet garlic soy sauce and bonito flakes with green onions.”
These sushi chefs work fast. When Sadaoka was pau with his presentation, Heresa brought out another of his specialty rolls: The Lollipop, $15.95.
It consists of yellowtail, yellowfin tuna and fresh salmon that are wrapped in a thin layer of cucumber. It is drizzled in a sweet sauce and sprinkled with sesame seeds. Sauces accompanying this dish include spicy aioli, unagi and sweet chili.
Words can’t explain how ono each of these dishes are to eat.
You really have to experience these dishes for yourself. Each of these dishes has a life of its own — they are all tender, juicy and they melt in your mouth. The combination of sauces are unbelievable.
To experience true sushi making at its finest, while enjoying a lively atmosphere of great artwork and live music, then you must make your way to Sushi Bushido in Kapa‘a and enjoy some of the finest sushi on the island.
