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Rumble Fish, now serving sushi in Mountain View

Uploaded: Nov 18, 2015
Rumble Fish, a relatively new downtown Mountain View restaurant, has been serving up an extensive menu of fresh sushi and other Japanese fare since October.

Owners Eun-Joo Chang and her husband Jin Chung, also the head chef, took over a space at 357 Castro St. (Suite 3A) earlier this year after Sono Sushi closed.

Chung previously worked at a large Japanese restaurant in Fresno, but the couple was always interested in opening their own place, either in downtown Mountain View or Palo Alto, Chang said.

“My favorite cuisine is Japanese, even though I’m Korean,” Chang said. “I just love sushi and sashimi.”

Rumble Fish serves everything from sashimi, nigiri and rolls (there are close to 40 of them) to udon, chicken katsu, yakitori and fresh oysters. Chang said all the sushi is made from “very, very high-end, quality fish.”

Drinks-wise, she said an increasing number of customers also expect not only quality sake, but high-end wine, so they’re working to boost that part of the menu.

Editor's note: This story was updated to correct inaccurate information that stated Rumble Fish opened in late August. It opened in October.

Comments

 +  Like this comment
Posted by Sushi Lover, a resident of North Whisman,
on Nov 20, 2015 at 10:08 am

Did the new owners keep the sushi boat bar that Sono had or did they change it up? My family and I have really enjoyed dining at Joy Sushi on Middlefield, since it's in our neighborhood, but we'll have to give Rumble Fish a try.

We've also been to Niji and Satsuma a few times as well as a visit to Tomi a long time ago. They always seem to be quite busy these days.


 +   9 people like this
Posted by Reader, a resident of another community,
on Nov 22, 2015 at 12:03 am

The new owners ditched the abominable sushi boats.


 +   10 people like this
Posted by resident, a resident of South of Midtown,
on Nov 22, 2015 at 10:09 am

We agree that sushi boats are terrible. Raw fish tastes best when it is freshly cut. That is why a good sushi chef will always cut off and discard the top layer from a piece of fish before slicing the pieces he or she wants to serve. Who knows how long the sushi has been floating in those boats? We always sit at the counter to get the sushi right after the chef cuts it. Even waiting a few minutes for the server to bring it to your table does noticeably degrade the flavor (if the fish is good quality).


 +   2 people like this
Posted by dino, a resident of Shoreline West,
on Nov 24, 2015 at 2:56 pm

Isnt the point to try and give the new owners a chance instead of asking about sushi boats or whatever ! I agree the boats are horrible watching the same CA roll swim by while the Cado' gets browner and browner. Gag. Go check them out in person then pop off. I had a great lunch there very quick service cause I only have 45 mins and price was fine but portions were great.


 +  Like this comment
Posted by Ron, a resident of Waverly Park,
on Nov 24, 2015 at 3:08 pm

@dino: What are you going on about? No one is "popping off" without giving them a try. They are just saying they hope the sushi boats are gone. I was not a fan of them either, but I will admit my kids tried a bunch of stuff they never would have thought to because they were just coming by, so that WAS one good point. But other than that not a fan.

(surprisingly however, I did find a good number of sushi boat restaurants in Japan, which I did not expect to see).


Sorry, but further commenting on this topic has been closed.

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