Yes there is sushi in Grenada. Surprising I know. There is only one Sushi bar on the island, and lucky for us it is near the school and the parish that we live in. The owners are from Mongolia and Italy. They moved here three years ago when one of there friends that they met in Italy, the owner of “Di Vino”, happened to cross paths in while working in Italy. They all came down to Grenada for vacation and loved it here. The two main sushi chefs are twin brothers and their names are Zorro and Zorbo. They are identical twins with a slight difference. One was a Mongoilian Jujitsu national champion and just move to the island. He speaks like ten words of English. So when you start to talk to either one of them, you can instantly find out which is which. Now the Sushi that most people experience is the Sake-bomb, Uni boxes plastered on the walls, dirty old men, with the always loved $1 beer/all you can eat nights. This is a slightly different experience that we have had in the small cramped restaurant. The walls are painted with a mural of the ocean and local fish that are available in the region. None of the plates match and all the sponsorship paraphernalia that you see in the states is non-existent. There is only two sushi chefs making food with 4 servers and busers working at all times. You order your sushi from the servers and don’t really talk to the chef, which was quite odd for me the first time we went. The pricing is quite high and it seems that sushi is one of those things around the world that doesn’t change much in price, no matter where you are at. A California Roll cost $28 EC and a Rainbow Roll is $36. All the food is highly Americanized due to the large population of students that live in the area. I was hoping to see something new that isn’t a regular thing in the states. Oh well. There is one thing though, that the head sushi chef made up about 3 weeks ago that is the best sushi I have ever had. It is a mixture of sushi rice, raw dolphin tuna, mayonnaise, chili oil, green onion, Chinese mustard, and soy sauce. It is then dolloped on to a cucumber ring and wrapped in a citrus ponzu slice of dolphin tuna that sat in the soy mixture and has slightly cooked. It is topped with some of the marinade, shaved green onions and sesame flour. You order them by the piece and is usually the chef’s free-bee if you have ordered a lot of food that night. One of the best things is that the techniques that the chefs have here are somewhat different than the ones in the States. I learned a lot of new ways to do things just from watching them work. In the picture is our friend Brad with a mixed sushi platter.