Posh Sushi Review

On the menu tonight:
 Sashimi Platter
Aguachile
Yakisoba Special
Vegas Roll (Fresh)
Nissi Baked Roll

Sushi is an art form that ought not to be taken lightly. Bright colors, bold flavors, and complex simplicity are at the foundation of an optimal sushi roll. That being said, here in Laredo most rolls on any given sushi menu favor cream cheese and avocado. Mind you, there isn't anything wrong with either of these ingredients but the lack of variety in our sushi menus leads us to believe that they're nothing but glamorized California rolls. The sushi restaurant is such a popular and profitable business and in Laredo the "Mexi-sushi" versions unfortunately end up popping up in places they hardly belong with sky-high prices for cuts of fish that aren't executed properly. Posh is by no means an example of this but during previous visits there, they too have fallen victim to a cut-along-the-grain sashimi plate. For now though, we're not taking into account any past experiences and are solely basing this review on the single visit.

Sashimi Platter

So we started our dinner with a 12-piece traditional sashimi platter filled with salmon, tuna, octopus, and whitefish atop a bed of julienned cucumber. It was colorful, cold and very pleasing to the eye. The sashimi was cut against the grain which led for tender bite and buttery mouthfeel. Taste was fresh and not overly fishy. Not everyone is a "raw fish fan" but this dish is a must-have for those who enjoy the simplicity of raw fish. Sauces that were brought to the table were a chipotle mayo, eel sauce, citrus soy sauce and a soy sauce with charred serrano peppers. Traditionally the citrus soy sauce, called ponzu, made from a Japanese citrus fruit is served alongside sashimi. It has a distinct flavor, like that of a grapefruit, is sweet and tangy; but at Posh, their version of soy sauce tastes as if orange juice were haphazardly mixed into soy sauce. While it is delicious, it strays outside of the comfort of tradition.

Aguachile

Our second appetizer was the classic Mexican aguachile--very similar to ceviche. The plate consists of raw butterflied shrimp on a bed of julienned cucumber and red onions in a lime serrano/cilantro chimichurri sauce and is served with a side of baked corn tostadas. As you break off a piece of the corn tostada, then layer it with cucumber-soaked chimichurri, red onions and a delicate, soft raw shrimp it is sure to play with your palette in a number of textures and tastes. The crunch of the tostada serves as the foundation for the juicy, tender shrimp which the chimichurri compliments alongside the crisp, cool cucumber and bite of the onion that rounds off the acidity of the entire dish. The heat of the serrano pepper wasn't overwhelming, not too spicy and was surprisingly just right.


Yakisoba Special

Our side dish was a yakisoba with a combination of chicken, beef, and shrimp. When our dish arrived, it had a strong overwhelming scent of sesame seed oil and an overabundance of protein--which some people wouldn't complain about, but yakisoba is a noodle dish. We would have liked more noodles or a more proportionate ratio of noodles to protein. The noodles were cooked al dente and in our opinion, could have used more cabbage and carrots to add more of a crunch and texture to the dish. The overall flavor was that of sesame oil and really lacked any other. The flavor was neither complex nor balanced, mostly just overpowered.


Vegas Roll (Fresh)

One of the rolls was the Vegas roll served fresh. This roll is rice-less and consists of salmon, (imitation) crabmeat, avocado and cream cheese wrapped in seaweed (nori). The overall texture is juicy and tender with a kind of melt-in-your-mouth feel. Without the rice, the size of the slices is easy to place whole in your mouth without worrying about biting it in half and it falling apart. It's a smooth dish which lacks the crunch of texture complexity but for those who desire it, you can opt to have it fried.

Nissi Roll

We also wanted to try a warm roll that wasn't fried and since Posh offers the healthier option of baked rolls, we decided to go with the Nissi. Consisting of cream cheese, crab, salmon, serrano pepper, cilantro, eel, hideki and eel sauce, the mouthfeel of the Nissi roll was soft and chewy with an overall muted flavor despite the array of ingredients. It was lacking in texture because the garnishment of serrano pepper and cilantro were baked on top of the roll giving the entirety of the dish the same mushy mouthfeel. Using fresh garnishes could've given this roll the pop of crunch it needed.

Posh Sushi, in our opinion, is one of the better sushi restaurants in Laredo. In terms of pricing, the rolls seem costly ranging from around $9-$16 apiece; yet the quality far exceeds what other sushi restaurants in Laredo are offering for the same prices. We went to the location on East Del Mar and the ambience is quite pleasurable. Their wooden patio sets a welcoming mood during the evening as you sit under the arbor of draped lights and open sky. The inside of the restaurant has a modern Asian influence with their large square booths and cherry blossoms throughout the ceiling. The low-lighting gives a casual elegance and the waiters are never too far away. Our overall experience was enticing, satisfactory and not too hard on the wallet. The food had its moments and we will definitely be back to try new dishes as well as old favorites.

Tasting Spoon Grade for this Experience: A-



Other Reviews:
Cosmos Bar & Grill
El Puesto Food Truck
Loncheria El Popo

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