Our raw bar is right there to greet you when you first walk in the doors at Three’s, and our talented sushi chefs will welcome you, as they craft around 100 sushi rolls and shuck up to 100 oysters every single day! Those oysters are flown in fresh from the Pacific Northwest on a daily basis, and we are fortunate to get plenty of fresh fish on the regular from around Hawai‘i and Japan.
Stellar sushi all starts with the rice, which is mixed with rice wine vinegar, sugar and salt. Our chefs craft three big batches of sushi rice each day, as you’ll see in our video with Chef Travis, featuring raw bar chefs Brady and Al. We store our rice with kombu (Japanese kelp), then serve the rice at room or body temperature, which is the ideal way to go.
“You want really cold fish, you want the warmth and texture of the rice, and the contrast of that is what makes a real good bite of sushi,” explains Travis. “So these guys keep their rice in a cooler up on their station, which retains the heat.”
Our sushi menu has a fun mix of custom and traditional offerings. We feature more than 15 specialty sushi rolls, along with 15 hand rolls and 10 options for nigiri. We also have fresh uni (sea urchin) brought in daily, and go through about a tray of it a day; that’s how popular this delicacy is!
And it doesn’t end there. Our sushi chefs craft a special of their own design from the raw bar each night, combining their creativity with what’s been brought in fresh! Look for the delicious photos on our Instagram and Facebook pages!
Craving sushi for lunch?? Our chefs are there for you! Three’s raw bar opens every day of the week at 11:30, plus we offer some great sushi deals during our happy hours, from 3 to 6 p.m. and 9 to 10 p.m.! So roll up to the raw bar and see what all the buzz is about!
