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. 

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Michele Laudig
Contact: Michele Laudig