"Fast food" sushi?.....enter Sushiology.

So the other day I took a trip to an area of our city where I usually steer away from. You guessed it, "TOURISTVILLE" Florida aka Lake Buena Vista/Disney area. This time on the map was a fairly new concept I had not paid much attention to until now, Sushiology the fast food sushi restaurant. The premise of the logic behind it, I presume, is you go to the counter, pick between a couple of their signature maki, nigiri, sashimi, and/or apps, order your drink, pick up your order "fast", and enjoy your meal. I know what some of you are thinking: "Ummm, fast food sushi? Have fun at the doctor's office man". Erroneous!! With that same concern I took it upon myself to inspect the seafood from afar, and take a peek at the workstations where my meal was to be prepared (its kind of a pet peeve of mine), and I gave it a passing grade and nod of approval. Ok I'm next in line, "What will you have today sir?". Hmm, what to choose, what to choose?

So I started of with an interesting beverage from the good people at Takara (the same people that make plum wine which is probably sold at your nearest grocery store). Yuzu "Can Chu-Hai", a malt beverage which I could only compare to a lemony/sweeter Smirnoff Ice. Definitely had that 'generic & genetic' fake artificial citrus taste, but was surprisingly refreshing considering it was like 90 plus degrees out in the Florida sun. Don't know that I would have it again, but I will keep an eye out for a more natural alternative next time I'm out at my nearest Asian supermarket or Whole Foods for that matter.

First appetizer was the gyoza (I figured you can't go wrong with a little fried pork dumplings (they can also steam it for a healthier option). Crispy jiaozi (the thicker version of a wonton skin) shells, savory pork filling, and hints of ginger, garlic, and sesame oil; so far so good. One thing I would change on this appetizer is either put more filling inside them, or make the wrapper a little smaller as it seemed like they were too airy and empty when I bit into it. All in all, good flavor and good texture.

Next up are a couple of their signature rolls: the paradise (tuna/mango),twister (white tuna/spicy tuna), and the fantasy roll (shrimp/mango/kani/mayo).

Ok, I will say this: for the location, and "type" of service concept I guess it was to be expected. Made me a little sad because we at LBC always root for the underdog and support the smaller often overlooked establishments. First off the "fast service" wasn't as fast as one would expect, specially when being the only customers in for a quick lunch. God forbid I was on a small 30min lunch from my job nearby, as the order took about between 10 and 15 minutes. The seafood, although fresh tasting, for its price I was left a little "wanting". I repeat, for that price, they could've sliced their fish a little thicker and made a couple of customers a little bit happier.

Good, clean facilities, excellent music, modern and playful furniture. Semi-fast service, good beer and Japanese drink list, decent maki, not the best sushi in town, but I feel optimistic that if they work on their concept and rework their service strategy, it just might work. We are rooting for you.

Hawkers Asian Street Fare

Just arrived, it is nearing the end of the dinner rush and things are already looking up.  It is a Monday and usually quiet throughout the city, so it seems people are making this one of their frequent stops.  As soon as you walk in, you are greeted by a very happy, a very attractive, a very well stocked cooler of beer; so far so good .  I am diggin the feel of the place and as for the crowd, their all throwing off good vibes and seem to be enjoying themselves.  We sit, order a couple Orlando brews, and begin to study the menu.

At first glance I noticed two things; there is five spice all over the menu (there is even a five spice section,) and all the plates can be had for under $6; unless you're buying for larger parties.  Love the prices, and don't get me wrong, I love five spice, but it is like they asked "what ingredient says 'Asian'?"  We order our first round of plates and hang onto a menu; we are closing the kitchen tonight.  

Roti Canai: Malaysian flat bread with spicy curry.  Super flaky dough, rich, buttery, and caramelized nicely.  I usually eat this style of "roti" for breakfast, a little clarified butter and some honey, perfect with a cup of coffee.  Since today it will be curry, which is very well balanced, touch of heat, not overly sweet, and just rich enough.  We decided something needed to be inside, which is why we ordered the...      

Roast duck:  At first taste the skin is crispy, duck is moist, sweet, and yes flavors of  all five spices, but not offensive. Couldn't tell you about the sauce, did not touch it, duck went right on the roti, curry sauce next, fold, and enjoyed.  That roti deserved that duck!  On second look on the curry sauce, it had potato and meat cooked in, which I appreciate, nothing like a little animal protein to flavor a sauce, but vegetarians be aware.   

Char Siu (BBQ pork):  On point!  Tender, fatty, sweet, and smoky.  If you need a little salt to cut the sweetness the dipping sauce is nice.  I enjoyed as is.  

Tom Yum:  Always a favorite so I had to see how it stacked up.  Broth was nice, the lemon grass and ginger really came through.  I could have used two more shots of herbs, and if I really had to be critical, the shrimp were just a little over.  All in all, a good bowl of noodle and you cant complain with it only being six bucks.

Wings with Szechuan Sauce:  It was probably the beers but we decided that wings were a good idea.  I gotta say, the wings were cooked perfectly.  There is an art to cooking a chicken wing, and until you have had a really good one and then a really bad one, you will not realized this.  They look dry in the picture but they were crazy crispy.  The meat fell right off the bone and you could taste the marination (five spice, shhh.)  The sauce, not Szechuan but any means,  but the wings were bangin as is, so we let that one slide. 

...ok time to clear the table, open the menu, and order some more...    

Stir-fried Green Beans & Pickled Vegetables:  Crunchy green beans with a nice taste of char.  Nice hint of acid from the vegetables, and the sauce, although not my choice for my wings above, went really nice with the beans.  Again, not Szechuan, but I could eat these all day.     

Yangzhou Chow Faan:  Shrimp, BBQ pork, chicken, onions, and egg.  Fried rice the way fried rice should be.  It was as if each grain of rice was fried separately so that each one would be just as good as the next.  It was the same BBQ pork so all is well there, the shrimp...flawless, eggs and onions complete the dish.   

Here is what I am thinking;  all the kids that grew up in the kitchens of the restaurants that line 50, got together and decided to open up their own joint.  The flavors are there, the price points are the same, and they threw in a better beer selection.  Whatever the case may be Hawkers hold their own and pump out some solid food, a bridge for the novice to cross to start really seeing what Asian cuisine is all about.  

Previously on the LBC 4/13-4/20

With the growth of our cause, we have been spilling a ton of goodies on our twitter account @lunchboxcrew.  LBC is always on the move and never sleeps.  Computer time is minimal and twitter is our gate way to get it all out to you. Here is what you missed, last week on...the LBC lol

We walk down the "enlightened" path for an interesting meal at Ethos vegan restaurant.

The crew went down to the food truck pod to check out; Korean Taco box, Red Eye BBQ, Crooked Spoon, Tree House Truck, YumYum and Big Wheel Provisions.

Hung out with Lazy Afternoon at the Peacock lounge.

A peek on whats cooking up in the kitchens, from mushroom tamales, to dahl, an Asian inspired buffet, and R2D2.

Released our world wide tour.

@DFreshbyMimz is cooking up cake pops and coquito for sale (407)879-1668 or email at m.martinez85@yahoo.com

First look at Sushiology and their new concept on Japanese cuisine.  Full write up coming soon right here on the blog.

Frank cooks up fish tacos at the house and starts a discussion on seasonal beers

Debate over the best Cuban restaurant has been launched and our vote is already in.  See what the others say.

We discuss fungus; yellow foot mushrooms and black truffles, and just out of the pot...braised cauliflower.

All there all now, check us out @lunchboxcrew

We're doing it Big

Alright, it has been awhile and the blog has been a little neglected, we admit that.  It "appears," that we have had a spring time lull, but here is what is different.  

LunchBoxStudioC our newest addition is our YouTube Channel.  LBC is equipped with HD camera's and we are hitting the streets.  We are like kids at Christmas with a new toy.  Remember your first Voltron? Expect big things to come.

@lunchboxcrew our twitter account has been our second biggest success.  LBC is always on the move, from playing in the kitchen, hitting up food joints, talking with local artists, or checking out the music scene.  We have drafts after drafts on back waiting to be posted on the blog.  It is almost time to hire some interns.  Get an insight on what is to come, follow us on twitter.  

Facebook Ladies and gents, you have been super supportive, influential, and a blast to hang with.  You give us direction and we try to bring what you want to see and hear about.  Thank you for the feedback, the pictures, and the good times.   We couldn't do what we do without all of  you --LBC

Qik ...coming soon! get yourself an account and/or the app on your "supported" phone.  We have been playing with live broadcasts...O-town street media here we come.  

fnbstreet@gmail.com the direct line to us.  Again thanks for all the pictures, keep em coming!