Looking for new spots to try? During Dining Month, Lori Fredrich is dishing out must-tries in 20 different dining categories, from brunch to BBQ and everything in between. Here's what she's recommended so far!
What makes great sushi? It's definitely about the freshness and quality of the fish; but it's also about the way it's cut. It's about the rice, the grains of which should be smooth, shiny and distinct. It's also about balance; the fish should be the star of the show, with the ingredients (however creative) complementing its delicate flavor. Great sushi tends to be pricier and for good reason: it contains more high-quality fish and less filler (rice).
These five spots are worth your while.
Hungry Sumo
2663 S. Kinnickinnic Ave., (414) 595-9656
hungrysumosushibar.com
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It's hard to believe that Bay View was once a sushi desert. Or that it's been seven years since Hungry Sumo brought their creative menu of Asian dishes and sushi to the area.
Guests can choose from more classic maki, nigiri or sashimi (yes, it’s fresh!) or dive into modern rolls like the Atlantic Bluefin featuring black rice with spicy shrimp, mango and avocado topped with bluefin tuna, spicy ponzu and microgreens.
Relatedly, don't sleep on starters like their ponzu and jalapeno featuring hamachi or white tuna briefly marinated in delicious yuzu sauce. It's both beautiful and addictive.
Kawa Ramen & Sushi
2321 N. Murray Ave., (414) 800-7979
3rd Street Market Hall, 275 W. Wisconsin Ave.
Kawaramensushi.com
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I have a great deal of respect for sushi restaurants that aren’t above purchasing great fish in small quantities, even if it means running out of it by the end of the day.
It’s a philosophy employed by Kawa Ramen & Sushi, a restaurant that upped the ante for local sushi fans when they opened and has continued to excel in their craft.
At Kawa, I tend to lean toward sashimi and nigiri. But they also create beautifully balanced rolls like Fan the Flame (brown rice, white tuna, jalapeno and avocado, topped with tuna); and Angel Hair, a beautifully modern flavor combination of shrimp tempura and apple, topped with crab, tobiko, scallions, tempura flakes, eel sauce and spicy mayo.
Kin by RiceNRoll
7484 W. State St., (414) 524-9056
kinbyricenroll.com
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The Thai fare at Kin is stellar, but their fresh, beautifully presented sushi is equally worthy of attention. You can choose from more traditional nigiri and maki or opt for their more modern creations which push the boundaries of the art of sushi.
Kin offers some of my favorite vegetable rolls, including the Duo Mushroom with shiitake and enoki mushrooms. But I'm also a fan of creations like the stunning Tosa Fab Roll, which sports a beautiful (and delicious) contrast between its black rice and seared white tuna.
Don't overlook starters like their Flaming Tuna Crispy Rice, which is also beautiful and delicious, especially if you enjoy a bit of heat.
Ruyi at Potawatomi
1721 W Canal St., (414) 847-7335
paysbig.com/ruyi/sushi-menu
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Potawatomi has always invested in the quality and variety of the fish at the Ruyi Sushi Bar. But they've also made sure to invest in the personnel needed to ensure proper preparation of their sushi rice, sauces and accompaniments. That makes it a solid spot for your next sushi date.
While I'd always love to see a longer list of offerings (or specials, which used to be a regular offering at the sushi bar), I've found their core of sashimi and nigiri options to be solid, with options like ebi, sake toro and suzuki.
As far as their rolls are concerned, they've kept a balance between signature rolls like the Firekeeper (spicy tuna, salmon, yellowtail, scallion, cucumber, avocado and spicy mayo) and more creative, non-traditional sushi like the Korean Hot Chicken Roll (Korean hot chicken, kimchi, spicy mayo furikake).
Sushi Yuki
2349 S. Kinnickinnic Ave., (715) 803-2697
sushiyukibayview.com
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It may have taken Sushi Yuki seven years to open; but it took little more than a year for it to prove its worth. Not only is it a beautiful restaurant, but their sushi menu is fresh, well-sourced and backed by the expertise of a Tokyo Sushi Academy graduate Jin San Koh.
Both their sashimi and nigiri are solid with options like salmon belly, ebi and surf clam along with the usual tuna, salmon and eel.
While most of their menu leans on the traditional side, I've tried a few things that have surprised me. One is the citrus-forward Green Sky Roll made with yellow tail, salmon, white tuna, tilapia and cilantro and topped with lemon, serrano pepper, tuna, basil garlic ponzu sauce and green tobiko. It's bright, fresh and unlike any other sushi roll I've tried.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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