Shodo (書道) means "the way of writing" — basically, calligraphy. But the kanji character "do" (道), which can also be read as "michi" or "road," means "way." The character is used in other words, such as kendo (剣道), meaning "way of the sword."
During our recent visit to Shodo, we tried the restaurant's signature rolls, the truffle lobster dynamite (lobster, crab, avocado, cucumber, mushroom, tobiko, scallions, eel sauce and truffle aioli), mango lover roll (avocado, cream cheese, mango, salmon, tobiko and mango sauce), and the riceless yummy lollipops (bluefin tuna, yellowtail, crab, avocado, tobiko, furikake and yuzu ponzu), among other dishes like snow crab hand roll and karaage.
Everything was very good, especially the hand rolls, but the mango lover roll is an especially fascinating dish. You wouldn't probably get something like it in Japan.
Sushido (寿司道) could mean "the way of sushi." And now, in the world of sushi, there are two major styles: traditional and American. Both are certainly sushi, with the traditional style being vinegared rice, wasabi and raw fish, and the American-style often being rolls with savory or spicy sauces.
Shodo does both, and both are delicious — they not only complement each other, but also expand the possibilities of what sushi can be, such Shodo's signature mango lover roll. If you love food and flavor, be glad that traditional sushi exists.
But also enjoy that the possibilities and boundaries are being pushed, developed and devoured. Our palates are grateful.
Hungry for more? Check out our dining guide.
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