Sushi Easy is the successor to We Be Sushi, the venerable mini-chain beloved by many for decades.
Sadly, I learned from our server that the other We Be on Valencia Street near 16th Street had closed just that night, its owner retiring after 39 years, leaving Sushi Easy as the most affordable sushi restaurant in this part of the Mission.
Sushi Easy was opened by former employees of We Be, so the spirit lives on. They’ve dolled up the place, too, adding whimsical wall décor of nigiri and sashimi so that visions of fresh fish dance above your head.
A friend and I started out sharing the soft-shelled-crab appetizer.
This crustacean looks small (well, it was), but it packed a huge amount of flavor and crabby juiciness. The morsel came bare, however, and we asked for a side of ponzu sauce. Excellent, if a bit undersized for two.
Next, from the classics section of rolls, a spicy scallop roll.
Not very spicy, and the roll was a cut a little thin, but fresh and tasty nonetheless.
We also shared the Red Queen roll:
Another not-very-spicy salmon handroll with shrimp tempura, but a great combo of flavors and textures. I’m a big fan of shrimp tempura and, while these were small, they managed to impart a good meaty crunch. Oh, and miso soup came free!
Next, the shari sashimi platter.
I was a little skeptical at first, but this deconstructed sushi-roll platter had its charms, as you can add as much or as little of the crab salad or rice to suit your taste. “Roll” is being too generous, however; we were essentially only able to concoct sushi “tacos.”
The sashimi cuts — sake, hamachi, and maguro — while on the thin side, were fresh, the rice warm with just the right amount of vinegar. We received more crispy nori sheets at our request. In fact, that was one of the better outcomes of this DIY experience: The nori stayed crispy until the last bite.
We split an order of unagi nigiri.
Too often at sushi bars, you’ll find droopy eel slabs doused in too much gloppy kabayaki sauce. Here, the sauce was dabbed on firm but tender pieces of unagi, and there wasn’t that mealy texture I dread when ordering this nigiri.
For dessert, we had another roll.
A rainbow roll, with the same sashimi as on the shari platter. Again, the cuts are rather thin, but the fish was fresh and rice well-cooked.
We thought that was dessert, but then.
Our server brought out this sliver of oreo cheesecake for us to share, on the house! I asked him, why is it that sushi restaurants so often have cheesecake for dessert? He responded, “Who doesn’t like cheesecake?” Indeed.
At first bite, however, you could tell this one was clearly homemade; perhaps not on site, but it certainly wasn’t the premade, commissary-kitchen-type stuff you get elsewhere.
The whipped cream was fresh, fluffy, and lightly sweetened, and the cake itself was delicate and delicious. A cheesecake way above its pay grade. (I’ve read that their flavors vary, and that sometimes there’s ube cheesecake!)
In sum, Sushi Now is a good little neighborhood spot when you want a casual, cozy, and reasonably priced dinner with super warm service, or an easy pit-stop for take-home sushi. Be part of the legacy.
Sushi Easy
1071 Valencia Street
S.F.
The only Japanese restaurant I ever eat in is Cha-Ya on Valencia, because it’s vegan.