Reviews for Kanji Sushi Bar in Bryan, TX
Everything was perfect and we loved our waitress, Sofia, so much!
It?s small, reservation is the best way to go. Service is great. We only tried these sushis: King Kong, hamachi, and Aggie land.... Just do not order hamachi and you will be alright. We will come back and try more sushi and you should as well. Good luck! Read more
Top notch sushi experience. The fish is fresh and the presentation is phenomenal. I felt like I was dining a top notch sushi... restaurant in NYC. Read more
Had a really wonderful experience at the 10 course tasting menu event hosted at Solt in preparation for the grand opening. Chef... Tai personally came around describing each dish as they came out, and all of the service was lovely and fast. I see how hard heworks as a restauranteur and am sure this will carry over into the new location. I\'ll give my thoughts on each dish below; butthere wasn\'t a single one I didn\'t gladly finish.\n\nTuna & Hamachi Tartare - great intro, cream sauce with chili was aperfect compliment. The crunch on top helped with the texture to not be so mushy on the whole\n\nDumplings with Mushroom Crisp -wow, dumplings are so tender from streaming and I love the pan fried bottom. Mushroom Crisp was the star though, absolute umamibomb plus the textual contrast to the supple dumplings\n\nHamachi nigiri with banana pepper - well seasoned, I liked the bananapepper as a topping. Wish it was 2pc!\n\nSalmon nigiri with seared skin and enoki mushroom - liked the seared skin, super lightflavor. I think it should have come before the hamachi bc of how delicate its flavor was\n\nBluefin tuna with sea urchin roe andwasabi stem - my partner didn\'t like the wasabi stem, I liked it but honestly it just as well could have been the root for aspicier sensation. I don\'t think the roe added much here, the bluefin flavor shined through (which is a good thing!)\n\nNoriwith tuna, cilantro, lime, soybean paper - wasn\'t expecting this flavor combo so it threw me at first but I like it. Itbenefited a lot from soy sauce and wasabi; it\'s super light tasting and needs that salt + glutamate combo to accentuate thesouthwestern flavors\n\nCrab, cream cheese roll with salmon and pico de gallo / lemon rind topping - my favorite so far,wonderful flavor combo; fresh and zingy. Didn\'t need any soy sauce, the acid/citrus balance is already perfect\n\nSeared salmonwith broth, mushrooms - flaky and tender, crispy skin, garlic flavor was subtle but just the right poten Read more
