Two men from opposite oceans are now at the helm of the new sushi menu at Noodle Kitchen. George VanDercook and Kyle Kiefel have unrolled a specialty sushi menu at Noodle Kitchen that incorporates fusion flavors into the Japanese traditions behind the world of sushi.
Originally, Kiefel hails from California and VanDercook from New York. In the mountains of Wyoming, they both honed their sushi skills at Jackson’s King Sushi. Working in sushi has “kept them salty.” Now, they’ve used those skills and their own creativity to produce a wholly unique sushi experience at Noodle Kitchen. This labor of love has resulted in sushi rolls that utilize a range of international flavors- think Italian seasonings and Mexican spices.
Some of the chefs’ favorites include the School’s Out roll and the New Yorker. School’s Out is fresh, light and perfect for summer: avocado and apple are topped with tuna, olive oil ponzu, lemon zest, black salt and mint. Close to the New Yorker’s heart, the New Yorker roll consists of salmon tartare, capers, avocado and cucumber topped with house cured salmon, house-made crème fraiche, lemon and shaved onion. The Black Pearl is also not to be missed, with unagi, avocado and tempura jalapeno topped with salmon, sweet chili aioli, negi, tobiko and sesame seeds.
The fresh flare both chefs have added to the Noodle Kitchen menu will surely make this your new favorite Jackson sushi stop. Perfect for happy hour or a sushi dinner that is as affordable as it is delicious, VanDercook and Kiefel, together with the Blue Collar Restaurant Group team, have rolled an incredible amount of passion and attention to detail into thoughtfully creating a sushi menu that everyone can appreciate and enjoy.
At home, you can add some Noodle Kitchen flare with the recipe for their edamame. This tasty snack is a crowd pleaser, and can be easily made in large quantities to serve a hungry crowd.