Sushi Saint

Sushi Saint, a 10-seat sushi counter in Long Island City, is the first NYC outpost of a popular handroll bar in Orlando. Currently open on Fridays and Saturdays, they make very good temaki with high-quality, flavorful ingredients, many of which are imported from Japan. It’s a great setting for a casual date that doesn’t require much advanced planning but still feels special.

The location is a little awkward—it’s in the lobby of the Hotel Z, but below street level, shoehorned in beside the entrance to the speakeasy The Newsroom—and the speakers positioned directly over the bar can make it hard to hear. But don’t be deterred: You will eat well at Sushi Saint, where the portions are generous, the filling combinations are inventive, and the temaki have solid structural integrity all the way down to your last bite.

Sets of three ($20 for a vegetarian trio), five ($45 or $55), or seven rolls ($80) are available, with rotating selections. Five to seven rolls per person should be the right amount, depending on your hunger level, but you can always order more a la carte (including a $24 caviar bump). Whatever adventure you choose, look forward to ending your meal at Sushi Saint with a refreshing cup of white dashi, brightened by yuzu juice and lime zest.

Food Rundown

Akami, Black Garlic

The black garlic is deliciously jammy, and the crisply sliced scallions make for an ideal textural double act.

photo credit: Molly Fitzpatrick

King Salmon, Lime Miso

One of our favorite rolls at Sushi Saint. The lime miso brightens up the pleasurably fatty salmon, with a few pickled serranos snuck in alongside to deliver some heat.

Hamachi, Wasabi, Daikon

This roll is like a tuna salad sandwich post-movie makeover montage, thanks to the tingly punch of wasabi aioli.

photo credit: Gene Aquino

A5 Wagyu, Mushroom Jam

Creamy and so tender. If you choose a set that doesn’t come with this roll, order one a la carte; if you choose a set that does, order another one. The earthy mushroom jam is a great match for the gently torched, super-buttery beef.

photo credit: Gene Aquino

Ikura, Shiso

The tart, salty ponzu-marinated salmon roe are good, but the lovely, extra-fragrant shiso leaf is even better. We wish the roe would have made its way deeper into the roll, so that we might experience the seafood version of the chocolate-filled tip of a King Cone.

Spicy Toro, Avocado, Crunch

The spicy toro, avocado, gochujang aioli, and tempura crunch are a sweet, hot, and creamy dream team.