We’re not above a $5 supermarket roll. But sometimes we want a dish that goes against the current — making us stop mid-bite to savor how absolutely good it is. Crafted by executive sushi chef Paul Inkyun Jung and sushi chef Aaron Chen, the Marble Room’s fish-n-chips sushi roll ($16) does just that. Decadently upgrading our sushi nights, the playful nod to the English pub staple starts with buttery smooth yellowtail amberjack that the chef duo purchases from Catanese Classic Seafood. Layered with avocado and tobiko — flying fish roe that offers a smoky, crunchy texture — the delicate roll is measured in its simplicity. Then the toppings of crispy bits of fried potato and red chile tartar sauce hook us with a subtle heat. Even those who’ve tried all Marble Room’s luxurious offerings were impressed. “We do a lot of taste-testing for [the staff],” says executive chef Kyle Anderson. “We all tasted it and we’re all like, ‘Wow, this is incredible.’ ” 623 Euclid Ave., Cleveland, 216-523-7000, marbleroomcle.com
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Best Of Cleveland: Fish-n-Chips Sushi Roll
Marble Room elevates a classic dish.
