Located in the North part of San Bernardino, right off the freeway to go to Cal State San Bernardino. Sushi Tomo is in a Lil shopping and dining area and right next to Starbucks.
Owner Jason opened Sushi Tomo in early 2011 and has since made a name for himself as is an artist with sushi and a big asset to the restaurants in the Inland Empire. There are two other sushi chefs that have been trained by him and each puts their own little twist on the same dish, so do not be surprised if you go one time and order a specific roll and again the next to see it look different.
When going to eat here I highly recommend sitting at the bar.
APPETIZERS
Baked Mussel : 6 pieces. Baked green mussel with spicy mayo and eel sauce.
The baked mussels are filled with crab and topped with spicy mayo, eel, sauce, masago, and chives
It is very rich and has a delicate spice in the back. They cook it all in the shell so there is a little juice in it but it only adds to the depth and complexity of this. The mussels are sweet and very mild in flavor by themself and one was a little chewy but I expect that going in.
The salmon Collar is fully cooked and has a layer of starch that is so nice that it helps hold its shape. It goes so well with the Panzu sauce and helps cut the richness and fatter notes of the salmon.
This dish to me showcases probably the best part of the fish and is overlooked far too much.
This unique appetizer is torched hamachi and finished in hot ponzu
Nigiri Sushi & Sashimi
The Ikura (salmon roe) salmon eggs are rich and creamy with a beautiful salinity. If you want this very light, try it with Soy Paper instead.
The Masago (smelt egg) has a great texture that is crunchy and sweet. The nori was a little tough and to me would be better with Soy Paper
ROLLS
Inside-yellowtail, asparagus, avocado, cucumber, seaweed salad, spicy crab, lobster, jalapeño. Outside-6 kinds of fish, avocado, crunch.
Yoda’s Lightsaber is first a large roll not in amount of pieces but in the filling.
Rainbow Roll : Inside-crab meat, cucumber, avocado. Outside-five kinds of fish.
The rainbow roll is exquisite and so mild, the fish on top is very fresh and melts in your mouth like butter, the nori though is slightly tough.
It is great by itself, but dipping it in their spicy mayo makes this roll pop but to have this roll you should ask for the ponzu, using that instead of soy and wasabi make the buttery notes of the fish come together more and brought a great citrus note that to me needed.
Spider Roll : Soft shell crab, gobo, avocado, crab meat, eel.
The Spider Roll is so rich and buttery with a perfect amount of crunch.
The crab is cooked so well that it falls apart and melts with a rich creamy texture inside the crab.
Space Needle Roll : Inside-spicy crab, lobster, shrimp tempura, avocado. Outside-seared albacore, jalapeno.
Space Needle
Salmon Ceviche : Spicy crab lobster, asparagus, sushi ebi. out: fresh salmon with thin-sliced lemon.
Salmon Ceviche
Japanese Burrito : Three different kinds of fish, avocado, crab meat, wrapped with soy paper and half cut.
This hand roll is made with Ahi, Salmon , and hamachi wrapped in Krab and then soy paper.
This is a great appetizer for two or a good lunch.
It does fall apart easy as it is filled with alot of items.
The flavors are very much of the fish with a creamy taste of the krab mix.
I would recommend getting Dynamite sauce or Ponzu for dipping.
