For a culinary trip to the Orient

For the Gleaner-sponsored Restaurant Week, East Japanese will take your taste buds on a trip to the Orient with their California roll (tekka roll).

The exotic dish is a must-have - it is made with kanikama (codfish fish cake which has a crab-like flavour) local cucumber, imported avocado cut in wedges and wrapped in a Japanese seaweed sheet with California rice (which is a little more sticky and has a sweet flavour) and is garnished with white sesame seeds. This is served with five pieces of sushi which includes the Scottish salmon, tuna, yellow tail, red snapper and boiled shrimp.

For added flavour, customers can make their own sauce - for spice, they can add the spicy radish (wasabi), and for a little sweet taste, they can add the pickled sweet ginger.

Owner Taka Utoguchi told Food that the dish's popularity overseas was one of the reasons they are offering it for this year's Restaurant Week.

"It's a very popular dish in America and Europe, so I just thought, why not choose it?" said Utoguchi.

Their teriyaki chicken is another must-have - served with rice, cucumber and carrots. The deboned chicken that is grilled and smothered in gravy and home-made teriyaki sauce will make your toes curl.

"It's sweet and very tasty," Utoguchi notes.

The tranquil, dimly lit restaurant is located at the Courtyard of Market Place, 67 Constant Spring Road.

- Jody-Anne Lawrence