The sushi taco is not a gimmick. It is not “we mixed two cultures together to be funny”. It is a dish that works because it works: a crisp rice shell as the base, raw fish at its heart and edible flowers for the eye.
Why this works
Tacos and sushi share a principle: something you hold in your hand where every bite is a combination. With sushi that is rice, fish and nori. With tacos it is tortilla, filling and topping. The sushi taco takes that principle and simply changes the materials.
The shell, made from puffed rice, gives a texture sushi never can: crisp, crunchy, right against the palate. Underneath sit the familiar elements: avocado, masago, sesame. And an edible flower on top, because food is allowed to be beautiful too.
Our variations
There are seven on the menu:
- Salmon, with chives
- Ebi, with masago
- Tuna, with kimchi, our favourite
- Chicken, with red fruit
- Beef, classic
- California, with crab stick and chives
- Veggie, with mango and red onion
Every variation has its own logic. We have not put a single one on the menu that we would not want to eat ourselves.
Come and see
Sushi tacos are on our lunch menu until 17:00 and appear as a cold dish in our All You Can Eat dinner.
The Sage kitchen brigade
