Sushi and Style at New Biltmore Stingray

salmon sashimi to match my environment on a recent lunch visit. 

edamame with sea salt were still slightly al dente, in a good way. 

soba with chilled dipping broth. As if I care. (That’s how you’re supposed to eat it, buddy! Slurping means you’re enjoying it.) 

Hamachi ceviche was interesting — sliced yellowtail, onion, bell pepper, jalapeno, and daikon sprouts tossed in citrus vinaigrette. The dressing was a little much — strong enough to go up against spicy pepper, but overwhelming for the buttery fish. It was nice fish, though. 

scallop sushi was gone in seconds. Fresh, clean, and creamy.