- Matthew Schniper
- Roc and Ro comes at the hands of former longtime Jun Japanese Restaurant sushi chef Romeo Magat, so the execution on the whole smacks professional and traditional.
Roc and Ro Sushi On The Go, Mobile business, 964-7804, facebook.com/rocandrosushi
Some folks will balk at the idea of food truck sushi, as if the wonders and mechanics of modern refrigeration somehow fall apart once a cooler hits the road. Those are probably the same folks that make snide comments about all sushi offered inland, as if most of the stuff served to us anywhere hasn’t already been frozen to kill parasites, and for transit. So, if you know one of them, leave them behind when you hit Roc and Ro. From a dozen roll options, I go for the Godzilla Egg ($11) and a vegetarian asparagus roll ($7).
The latter reads pretty much as written, with some tempura crunch, cucumber snap and avocado fat to accent the vegetable spear clippings. The eggs (four halves = two orbs) remind me of what some menus call monkey brains, as avocado segments are stuffed with cream cheese and spicy tuna and cloaked in tempura batter. My tuna’s not remotely spicy and I’m also reminded of when certain wraps or burritos end up with pockets of a single ingredient so that in a bite you might only get rice, or beans, not the full mix.
Here, attempting to tackle Godzilla with chopsticks, I get isolated tastes, so I finally pick the wet messes up with my hands and take larger bites, full of creaminess and richness. Roc and Ro comes at the hands of former longtime Jun Japanese Restaurant sushi chef Romeo Magat, so the execution on the whole smacks professional and traditional.
Though I’d like to see a stylized surprise or two in the food truck setting, a couple atypical ingredients so that convenience might not be the only factor to bring me here versus the town’s many other sushi spots.