Sushi at its Best -- By Jane Adams, Photos by Jadrian Klinger

Posted @ Nov. 01 2011 06:53AM by Timmy - in-print

I was heading to a business meeting in Mechanicsburg and wanted something light and healthful for lunch. So, I stopped by Sapporo East on the Carlisle Pike. Being alone, I headed for the sushi bar, which is the centerpiece of the restaurant. An attractive selection of seafood was displayed behind the glass case. From my stool, I spied busy chefs scooping white sushi rice from a large pot, spreading it on Nori (which are wraps of dried seaweed) and then layering on sliced vegetables and multicolored pieces of fish. The large rectangles were then tightly crimped into generous-sized rolls. A pleasant businessman bellied up next to me. Evidently a regular customer, he was cordially greeted by the staff who brought him miso soup and a salad, topped with fragrant house ginger dressing. He looked pleased and nodded to me as he started eating.

As I reviewed the menu, seafood was transformed into artistic sculptures on each plate by the chefs. The finished masterpieces were presented atop the glass case ready to be delivered to the customers. A Dragon roll, filled with eel and adorned with Christmas-colored avocado and flying fish roe, looked extremely tempting. I was still contemplating my order when a bright orange roll appeared on the counter. It was the Angel Hair roll, which was filled with scallops, cucumber and avocado, topped with crab and covered with the house spicy sauce. I could not resist ordering it. The thick glaze blanketing the roll contrasted the sweet contents perfectly. I also ordered several pieces of sushi, which is available ala carte.
With sushi, fresh fish is key to taste and quality. The owners of Sapporo East have experience in providing both. Their first restaurant opened in Cockeysville, Md. in the 1990s, and there are now four sites – including three in Maryland. Every other day, fish is carefully selected from the Baltimore fish market and delivered to each location. Due to quality ingredients and loyal customer support, Sapporo East has received a number of awards in both Pennsylvania and Maryland.

A week after having lunch, I visited Sapporo East for dinner. Outside, I saw an acquaintance leaving with a takeout container. He came here every week with his wife, he said. They enjoyed the freshness and variety of the selections. Rather than miss their weekly date because she was ill, he was taking dinner home to share with her. Such faithful customers are cultivated by the consistent service and quality food. After bidding farewell, I headed inside for dinner. For a starter, I ordered Vegetable Tempura. The Asian vegetables covered with light fried batter paired well with the soy dipping sauce. The Japanese Crab Cakes, consisting of two scallops wrapped in crab and salmon baked with the house spicy sauce, was another favorite.

Upon the server’s recommendation, I ordered the Volcano Special Roll, which was filled with spicy crab surrounded by salmon and cilantro. Tempura fried, it was topped with mango, crab and sweet chili sauce. The marriage of sweet and spicy flavors made this my favorite roll on the menu.

A wide selection of traditional Japanese recipes are also offered. Choices include hibatchi and teriyaki entrees, as well as noodle dishes. For my main course, I ordered Ebi Yaki Soba noodles with shrimp. The thin wheat noodles tossed with Asian vegetables and large and plentiful shrimp was delightful.

Sapporo East truly offers a world-class range of items on the menu. Traditional Japanese dishes as well as unique modern sushi rolls keep the selections interesting. Paired with fresh Maryland seafood, it’s a special combination that should definitely not be missed. hbg