All aboard, train Blue C on track 1!

My relationship with Asian food started some time ago.  I have enjoyed, and come to fall in love with Korean BBQ, Pho, Filipino food, and most recent Japanese cuisine like Shabu-Shabu.  My experience with sushi, and sashimi, however, did not begin until last November when I tried NOBU’s interpetation of it.  As time has progress I have become more comfortable with using chopsticks, and eating raw fish.  My NOBU introduction gave my mind, and palette a point of reference that would assist in my exploration of authentic and fusion Japanese pabulum.

Blue C Sushi is a great introductory restaurant for those who have not tried, are leery of trying, or otherwise have no experience with Japanese cuisine.  The food is not so overpowering that it frightens the timid of heart.  Many dishes have familiars elements which make them acceptable, like the Fresh Ahi Tuna Tostada, or the Loaded Baked Potato Sushi.  Adding bacon certainly makes anything better, and this stands true with Blue C’s BLT Tuna Roll.

Exploring Toyko’s train system is an adventure that I look forward to experiencing. Conceptualizing it in a Hollywood sushi eatery is a good way to spark an interest, and create a desire to learn more.  Blue C takes familiar elements, traditional preparation method, and a cliff note’s look at Japan’s train system to give its diners a great overture of Japanese culture, cuisine and the fusion possibilities imaginable.

 

 

Blue C Sushi
6374 Sunset Blvd.
Los Angeles, CA 90028
(323) 391-2241
Blue C Sushi on Urbanspoon

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Blue C Sushi: All Aboard!

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About The Author
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I am Quincy, but you can call me Cue. I love food, and sharing my culinary experiences with you. Feel free to engaged with me over some good foodie conversation.