We ended our week of sushi at Seito in Sandlake. Seito is to sushi as Peter Luger is to steak. The family owned business has a large sushi bar, which was manned by at least 4 talented chefs. The booths were large and inviting and the decor was pleasant with pendant lighting, textured walls and fusion art around the restaurant. The manager Chris sat us and next we were in the hands of their chefs.

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  Kobe Ishiyaki
  
  We were immediately blown away by our first dish, Kobe Ishiyaki. It was think slices of rare Kobe beef that you grilled tableside on an ishiyaki stone. The dish came with some broccoli and asparagus and salt and pepper so you can season your steak to your liking. This dish was bursting with flavor. The beef melts in the mouth and we loved cooking it just the way we like. It was the best beef we have had in a long time and as someone who only eats red meat on the rarest of occasions, I nearly wanted to be a full fledge carnivore again.
  
  We cleansed our palate and started out next by sampling some sake. We tried Moon on Water, light, almost like a wine and not overly sweet; Heaven's Door, a drier sake and Southern Beauty, on the sweet side. All are reasonably priced and we liked the Moon on Water best.

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  Burning it up.

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  Finished product.

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  Tuna Tataki Next we had Tuna Tataki. Tataki, in Japanese, means "pounded" or "hit into pieces", also called tosa-mi. It is typically briefly seared over a hot flame and thinly sliced. Thia particular dish was served with a ponzu sauce. The fish was perfectly cooked and looked like little steaks. The sauce was light and sweet.

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  Closer up.

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  Ceviche Ceviche came next. We've have never had it at a sushi restaurant before. Ceviche is composed of fresh fish, fruit and sometimes and vegetables. Our dish was served with strawberry lime vinaigrette and homemade chips. The dressing was wonderful - light and refreshing. I tasted octopus, crab, shrimp, onions, tomoato, avocado, oranges and jalapenos to name a few. For the Florida heat, this dish is a perfect pair.

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  Another shot, just for fun.

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  Hamachi Kama We had another sashimi dish of Hamachi Kama, which was yellowtail with ponzu sauce. The hamachi was tender and the ponzu sauce flavorful, but there was no wow factor to the dish. It was similar to the Tuna Tataki.

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  Another angle.

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  Yakimaki Roll Next we were treated to our first sushi roll, the crowd favorite Yakimaki Roll. It was spicy tuna and asparagus inside. It was topped with a mix of baked salmon and scallops. The entire roll was garnished with salsa, yuzu citrus wasabi mayo, eel sauce and macadamia nuts. It was plated with some field greens. This roll knocked our socks off. It was warm and gooey. It was spicy but not too much to handle. The baked mix on top was luscious. The taste of salsa was nice and the nuts added the perfect crunch. Shamelessly we finished it all.
  
  We'd give this more than 5 stars if we could.

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  Closer up. Again, our favorite.

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  Sashimi and Sushi We had a large plate of sashimi and sushi next. It was eel, flounder, sweet shrimp, tuna, yellowtail, salmon, scallop, more flounder, conch, sea urchin and salmon roe. Everything was super fresh and of great quality. Our favorites were the large pieces of eel and the flounder sushi. Michael loved the yellowtail, while I enjoyed the scallops. The sea urchin was extremely fresh.

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  Another angle of some great sashimi.

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  Uni - sea urchin. Creamy. Fresh. Delicious.

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  Polly Roll We moved right back to the sushi and ordered four rolls. First was the Polly Roll. It was spicy krab and tempura jalapeno inside and topped with yellowtail and more jalapeno. Surprisingly the roll was not overly spicy as some rolls with jalapeno often are. The yellowtail and subtle tasting krab were the perfect balance for the spice. Very good flavor.

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  Sunset Roll The Sunset Roll was spicy krab inside and topped with salmon, slices of lemon and a spicy ponzu. The roll was very light and we loved the combination of lemon, salmon and a touch of heat.

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  Mango Tango Mango Tango was next. It had shrimp tempura, snow crab salad, mango, avocado and cucumber. The mango chunks were very large and the roll had a great thickness. The flavors inside are another favorite of ours and it did not disappoint.

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  Torchamaki The last roll we had was the incredibly tasty Torchamaki. Inside was spicy crawfish and asparagus. It was topped with white fish and cajun mayo - then a torch was taken to the top of the roll. Just reading the description made our mouths water and the roll delivered. It was smoky from the torch and spicy from the fish mixed with the Cajun mayo. It was a little heavy, but very enjoyable.

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  Close-up of our 2nd favorite roll. Eat it slowly.