DingoBoy's Profile

I love trying new sushi restaurants. And I keep coming back to Yokohama, time after time. It's a small, quiet location with a relaxing atmosphere.

Yokohama is not one of the "new wave" of sushi restaurants in the Tampa Bay area. They do not use heavily sweetened vinegar in their sushi rice like Samurai Blue, Tsunami and their clones do. They prepare a more traditional Japanese style of sushi that focuses on the flavors of the fresh ingredients, rather than hiding them behind overly fragrant rice or austentatious presentation.

I've probably had half of their sushi menu over the years, and never been disappointed, whether I order individual rolls or one of the combination dinners.

Yokohama always provides a hot towel before dining, as well as a small complimentary appetizer. Appetizers range from simple edamame (salted & steamed soy beans) or wakame (seaweed) salad to a wonderful Sunomono salad or fried pork gyoza.

My favorite rolls are the volcano roll and the dynamite roll. The dynamite roll is a special treat, because the calamari is always tender.

Always remember to check the specials board next to the sushi bar. if you are fortunate enough to see white toro misoyaki, order it and ask for it to be served last. The tender white tuna has a lightly sweet, yet smoky marinade and the texture is heavenly. I treat it like a dessert.

We're fortunate to have many solid choices around Tampa Bay for good sushi, and Yokohama is one of the best.

I've been going to Tung Nam in Brandon for as long as I can remember, dating back to the early 1980's. It is a small family-run restaurant The buffet is small, but the menu is extensive. The draw is that the food is very well prepared.

There is almost no ambience at Tung Nam, but the service is friendly & fast whether you choose take-out or dine in. Portions are pentiful, so plan to take some home.

Most of the newer Chinese restaurants in the Brandon & Riverview area seem to cook in a highly starchy white sauce with thick breading on fried items. Tung Nam is a bit more old fashioned, using light breading on fried items and a wide variety of sauces in their dishes. One of my barometers for a Chinese restaurant is to try the Dim Sum (dumplings). If the pastry is thick & doughy, I usually won't go back. Tung Nam uses a thin, light pastry (probaby a won ton skin) that does not overwhelm the filling or stick to your teeth.

Over the years, I have moved from Brandon to North Tampa, and down to Apollo Beach. And I drive past a dozen other Chinese restaurants with a smile on my face to get take out from Tung Nam. I'd rather reheat their food when I get it back to my house than eat most of the competition's food while it's still hot.