CLOSED/snapshot/japanese: i still strongly recommend SUMI SUSHI

CLOSED 12/2014 -- new version at IZUMI BY SUMI

SUMI SUSHI 澄壽司 
No. 17, Lane 248, ZhongXiao E. Rd, Sec. 4
 台北市大安區忠孝東路四段248巷17號
(02) 8771-9986

MOVED April 2014 to Ximending
No. 17 lane 53, Hankou St. Sec 2
(02) 2361-5550

MRT: SYS Memorial Hall

website: Sumi Sushi's FB page

hours: 12PM- 2:30PM / 5:30PM - 9:30PM Closed Mondays

$$ Cash Only

Visits reviewed: 1/22/2014 & 12/2013 & 5/2013
Previous review: 2/2011

I have been getting my fix for Americanized sushi rolls at Sumi Sushi every so often the past few months. I love fancy omakase "Jiro Dreams of Sushi" sashimi as much as everyone else, but I hold a special place in my heart for monster rolls topped with scoops of orange roe and special sauces. While it can get quite pricey if you order a lot of rolls (expect to pay around NT$300/roll and order 2-3 rolls per person), I've tried to find the ones that are bigger and more filling like Spider or Sumi rolls to get more for my money.

Besides my go-to spider roll, dynamite and crunchy roll (with scallops atop and mysterious crunchy bits. Favorite!), I tried some new rolls that were equally delicious- Blue Gordon with tempura shrimp, avocado, Philly cream cheese (taken out on request) topped with tuna and fish roe (pictured above), guilty pleasure Sumi Sushi roll (smoked salmon, cream cheese and eel and the entire thing is deep fried). Also try the seared salmon belly as well for some melt in your mouth bites. 

Deep fried signature Sumi Sushi roll- unagi, philly cream cheese and salmon with the entire roll deep fried and topped with tobiko and special sauce- has become one of my favorites as it's served hot and is still warm even in a to go order.

Philly roll with salmon, cream cheese, tempura shrimp and avocado- not one of my personal favorites but my friend ordered it. I also wasn't crazy about the lobster roll as I had hoped.

Order of rolls to go! 

Dynamite, crispy and Philly rolls.

Bummed that Sumi Sushi will move to Ximending sometime later this spring (May 2014) since it's farther for me, but I will make the trek to fulfill my cravings.