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Apr 26, 2007 10:21 AM

Who has the best blue crab handroll?

All this debate over Zo vz. Kiriko is making me hungry for one. I don't mean to include just those two restaurant; any sushi bar is fair game. Thanks!

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    1. re: kdoc

      I'll have to concur with kdoc on this one.

    2. I've now had a blue crab hand roll from two different sushi bars (never mind which ones, they've both got good reputations on these boards). I have found both of them pretty flavorless.

      Am I missing something? Should I be ordering it spicy or not? Maybe I'm used to the fake stuff most sushi bars use in their rolls, which at least tastes like crab. Also, I recently had the food of the gods--King Crab legs, which are so amazingly sweet and flavorful.

      Any input would be appreciated. I don't want to miss out on the blue crab bandwagon!

      GK in SO

      6 Replies
      1. re: GK in SO

        "(never mind which ones, they've both got good reputations on these boards)"

        You have just negated the entire reason for having a public forum like Chowhound where we trade chow tips and chow rips. Of course which places are important. Hell, they are the key element missing from your post. How else are hounds supposed to know your tastes? Know what you either don't like or have constant craving for. Only that way can you receive reco's that lead you down the "Blue Crab Brick Road" to the that Crustaceous shining city on the hill. Spill it GK. There are none of that "the names shall remain confidential to protect the guilty" deal here on the Chowtruth and nothing but the Chowtruth! ;-D

        1. re: tony michaels

          OK, Tony, I'll spill the beans (wasabi?) - the two places were Sushi House of Taka in Sherman Oaks, and Sushi Don Sasabune in Studio City.

          I'm a Valley guy who doesn't make it "over the hill" very often, so I don't know if my choice of restaurants is so much reflective of my taste as much as convenience. Regardless, both Taka and SDS are pretty darn good sushi places, and as such, I would think would have a good blue crab roll.

          I hear that they use the same fish at SDS as at Sasabune, so if it's not the quality of the crab, again I ask, why do they seem flavorless? Is it the comparison to their sweeter cousin (the King) or their impostor (the fake crab used in most rolls)?

          Please impart wisdom unto me, Tony and fellow hounds!!

          GK in SO

          1. re: GK in SO

            Now that you have "come out" of the crab closet -- so to speak -- we can get down to more important matters, FOOD. It's possible you just don't like blue crab handrolls all that much. One of the things I find, even at Sushi Zo is that when the crab is chilled a bit too much the taste can be diminished to an extent. I'm sure that all of the places under discussion have to keep the fish and crab cold for food safety reasons, so that may be part of the taste issue you are having with it. Generally, hot crab is much tastier than cold, and the blue crab has always seemed like some of the sweetest crab meat to me. But that's when it's eaten "Maryland" style.

            Sushi Don Sasabune has gotten good marks on the LA board for having fresh fish at a good price point. I have not been, but I have eaten at Sasabune over here and it has always seemed fine to me in terms of freshness. Obviously Zo is the place to go for the most exquisite of fish, at least that I, and many others on the LA board, have found. And while you pay for it, it's worth the sacrifice in terms of taste and buttery consistency. Make a pilgrimage over to Sushi Zo one of these weekends and see what you think. If you are still not knocked out by the blue crab handroll at Zo then it's just not something that makes your taste buds sing. There is no shame in that.

            1. re: GK in SO

              kiriko and nozawa are great for their blue crab hand rolls, but sushi don sasabune is king, especially for the price. in fact, i've been eating one there nearly every day this past week. think i'll go there now actually.

              1. re: rameniac

                Is this the same roll as the "crab roll" they give you with one of their combos?

                If so, I found the crab to be pretty flavorless...again, what am I missing? Do I need to get the handroll?

                I like their other rolls, though.

                1. re: GK in SO

                  naw, that one's their "california roll", which is made with real crab and avocado. this is the full on crab hand roll with nothing but the crab. blue crab is probably less savory and a lot more "earthy" tasting than king crab or surimi, so if you're used to the king or the imitation crab meat, especially in a california roll, it might not be what you're expecting. i love it tho. at $3.50 for the hand roll, i say give it a try!

        2. I frequent a few places known for their blue crab rolls, inc. Hiko and Sasabune, and have taken to ending the meal before the blue crab roll comes. It's just too heavy and too much and not something I want to have every time I eat sushi. Without it I can keep lunch nice and light, even with a good amount of fish. Also it is virtually impossible to avoid the odd piece of bone once every few times.

          1 Reply
          1. re: jcwla

            yeah, i just tell em no blue crab rolls and instead they hand me a toro roll works for me.

          2. Actaully this was one thing Kiriko really did well... The Blue Crab roll was MONSTEROUS... very much worth it...


            1. I'm a fan of the ones at Kiriko (wonderfully large) and Sushi Zo (made with perfect precision). Both use oustanding, flavorful crab.