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When in Rome is a food review forum featuring local reviewers who explore unique restaurants
and cuisines throughout the Rome community. They share their experiences, discussing the
dishes they try, pricing, and whether they would return, helping others discover new dining
options with honest, firsthand insights.
Welcome back inside the podcast studio known as The Forum. I'm Will Hoogendyk, your host for When in Rome Eat as the Romans Do. And with me today, I have the Senate, When in Rome's top food critics. Starting with my left, we'll do some introductions, and then I'll tell the viewers a little bit about what we'll be reviewing today.
Grant Stubbs:Yes. Thank you, Will. I'm Grant Stubbs. Hello to all you people out here. Hope you enjoy this episode.
Grant Stubbs:It's gonna be a great one.
Tristan Summers:Good morning. My name is Tristan, and we are eating sushi in the morning so you don't have to.
Amelia Daniels:Hey. I'm Amelia Daniels, and I'm honestly really terrified to be here this morning, but I'm excited to try some new food.
Kate Dempsey:Hey, guys. I'm Kate Dempsey, and I am so excited to try the sushi.
Will Hoogendyk:So as you can see, today's episode is a little bit different as we're live on video. And today, we're reviewing and deciding what is the best sushi in Rome, Georgia. So the two restaurants that we'll be tasting today are Bluefin and Rock 'N' Roll Sushi. And we ordered two rolls from each place attempting to order one traditional roll and one that's more unique to the restaurant. And I'll pass along the table for some introductions.
Kate Dempsey:Alright. So we are going to start with the Rome roll and that is the roll, with the orange eggs on top. It has shrimp tempura, which is fresh shrimp lightly fried in airy batter, and spicy tuna topped with masago, which are those eggs that I had mentioned earlier. This roll is from Bluefin, which is right close to Buffalo Wild Wings and Jersey Mike's, and it has been in Rome for a while now. So
Will Hoogendyk:That's right. And it comes price comes in at $11.50. So what are your guys' thoughts on the roll? I can, right off the bat, definitely tell that there is a little bit of spice to it. Not too bad, but what do you guys think?
Tristan Summers:You know, I thought it was I thought it was pretty good for the setting that we're in right now and how we're doing this. I was a little nervous, but I think this is gonna be a great day of sushi.
Will Hoogendyk:Amelia, is there anything that really works about the ingredients of this roll for you?
Amelia Daniels:I like the spicy tuna. I feel like that plays off the textures well. I'm pleasantly surprised. So praise God.
Will Hoogendyk:Grant, what about you?
Grant Stubbs:Yeah. I agree. I think that the tuna is a a perfect kick. I'm a spice guy, so that was that was really, really good.
Grant Stubbs:That was a it was a great start at 09:30 in the morning, and I'm excited for more.
Will Hoogendyk:Kate, how would you feel about the spice this early?
Kate Dempsey:I enjoyed it. I like the spicy tuna. I think the the eggs have a little pop, add some texture, which is nice.
Tristan Summers:To go off that, I don't know how much of a fan I was of the pop.
Grant Stubbs:I do like the it looks like almost some orange what is it? Rock pops?
Grant Stubbs:Is that like candy?
Tristan Summers:Pop rocks.
Grant Stubbs:Pop rocks. Yes.
Will Hoogendyk:Was very Almost reminds me of Nemo
Will Hoogendyk:a little bit.
Grant Stubbs:Yeah. It does. Well Presentation's definitely definitely nice.
Amelia Daniels:It could be
Tristan Summers:Be creative.
Amelia Daniels:But it's That's right. It could be. Was a beautiful roll. I will say that. Like, I feel like that helps pleasantness of it because it looks really good and well done.
Amelia Daniels:And I feel like if it was fresh from the restaurant, it would be even better too.
Will Hoogendyk:Yeah. I agree. Alright. Tristan, you wanna tell us about the next roll that we're gonna try, the Tokyo roll?
Tristan Summers:Yeah. So this Tokyo roll is a California roll with cream cheese topped with barbecue eel. Barbecue eel. I'll say it again. And so we decided to go with one traditional roll and then one roll that's kind of out there.
Tristan Summers:So
Will Hoogendyk:What do we think?
Kate Dempsey:Okay. You know, it had, like, a sweet first taste. And then I think, like, the cream cheese balances it out and kinda makes it, like I don't know. Like, salty, but it's not what I was expecting, I don't think.
Amelia Daniels:Yeah. The barbecue is definitely, like like, was thinking, like, Sweet Baby Ray's. Like You know, that's kinda what it felt like. And then you get the cream cheese, and I put some soy sauce on mine.
Amelia Daniels:And so it, like, evened out.
Will Hoogendyk:I said you had salty and sweet then. Right?
Amelia Daniels:Yeah. Praise God.
Grant Stubbs:I do think it was really good straight off the bat. I I do like the I agree with what Kate said. I feel like you can really feel the balance right off the bat. When you see barbecue eel on the paper, the menu, you could probably be a little little skeptical about what you're about to eat, but I really liked it. I did I did also think that the cream cheese balanced really well with that that barbecue flavor in the eel, and so that was that was good stuff.
Tristan Summers:I would say it did taste good, but one thing for me is the texture got a little squishy. So I thought it tasted great, though. And I'm glad we're here doing this because I never thought I'd be eating eel. So this has been a great experience so far.
Amelia Daniels:Yeah. It was a little chewy. Like, I was like, okay. Keep chewing. You got it.
Will Hoogendyk:I was
Will Hoogendyk:gonna say, Kate, we chose this one as the more kind of out there or unique roll. Do you think it lived up to the expectations? But also talk about the eel flavor because that's definitely one of the I think probably the most unique thing we're trying today.
Kate Dempsey:Yeah. I was gonna say I feel like the eel flavor, it compared to most fish, it definitely is more fishy. Like, you can definitely taste that it was in the ocean, which some people really enjoy in sushi. I it's not my preference, but I didn't dislike it, if that makes sense.
Kate Dempsey:And I think it was nice that it was paired with barbecue because then it's not just
Will Hoogendyk:It's a familiar flavor.
Kate Dempsey:Right.
Will Hoogendyk:Yeah. Because I think for all of us, we were all talking about eel is not something we've had before. So it's kinda weird to talk about or describe a food that you've never really tried. So having something like the barbecue is a little bit familiar, so then helps you out. But, I mean, to Amelia, to what you were saying, I did like how it was a little bit sweet.
Will Hoogendyk:I thought it tasted good. I don't feel like that's what you traditionally get with sushi, but I enjoyed it.
Grant Stubbs:Yeah. It was almost like I'm a I'm a big wing guy, so I enjoy, like, honey barbecue, and it kinda gave me a little hint of that off the bat. So
Will Hoogendyk:Okay.
Grant Stubbs:It was delightful.
Will Hoogendyk:Delightful. Okay. Any other thoughts on the rolls from Bluefin before we get into Rock 'N' Roll?
Will Hoogendyk:Okay. Well, that's all been quite interesting, and I'm curious to hear how rock and roll sushi compares. And you guys can go ahead and start eating. And, Amelia, if you wanna tell us about the first roll from Rock 'N' Roll.
Amelia Daniels:Yeah. So the first roll feels like our safe roll out of all four of these. And it is called the Japanese bagel roll, which has smoked salmon and cream cheese inside. So definitely less things inside the bake inside the roll. So I'll be curious to see and hear what you guys think of it.
Will Hoogendyk:Alright. So as the first one from Rock 'N' Roll, as you guys are eating it, what are your thoughts? As Amelia said, fewer ingredients, a little more plain. Is that good?
Kate Dempsey:You know, this roll is definitely more plain, but you can taste the smoked salmon or tuna.
Will Hoogendyk:It's salmon.
Kate Dempsey:I was right the first time. Smoked tuna, which I really like. It was really or salmon. Oh my gosh. The smoked salmon.
Kate Dempsey:Really like like, you know, I think I expected it to not really have much flavor. But because that salmon is smoked, like, it brings out a lot of flavor.
Tristan Summers:I definitely agree with you. Looking at it, it's it looks the most plain, but I think that honestly was the best tasting roll we've had so far because of maybe the cream cheese and the smoked flavor, but I I really enjoyed that one.
Will Hoogendyk:Well, and Grant, to what Tristan is saying, I mean, we read the the descriptions for the two from Bluefin. And even this next one we have for Rock 'N' Roll, they have a lot of ingredients. So is there something that you like about the simplicity of it that can you can enjoy the fewer flavors more?
Grant Stubbs:I mean, think cream cheese just pairs really well with, I guess, any sushi in general. Mhmm. And so I think especially for someone that may not like sushi or just like, I guess
Will Hoogendyk:Is new to it?
Grant Stubbs:Right. Yeah.
Grant Stubbs:Then I think it's it's kind of a a perfect, more basic roll. It's it's the safer option. Just, you know, the the salmon with just the cream cheese. Because it it did taste like heavy heavy on the cream cheese. And if you like that, then you definitely like that roll. So it's still really good.
Will Hoogendyk:Amelia, you were very brave in trying these rolls. What is your thoughts on the Japanese bagel roll?
Amelia Daniels:I felt like the salmon was really chewy for me. And I'm a, like, texture person, and it felt very meat heavy, like, which makes sense because it's just salmon.
Will Hoogendyk:Right.
Amelia Daniels:But I was like, if you aren't fond of just like a meat with like a little cream cheese, this may not be your favorite one.
Will Hoogendyk:Well, and the salmon that you've tried before has probably been cooked. Obviously, this is sushi grade, so it's different in that sense.
Amelia Daniels:Yeah.
Will Hoogendyk:So
Amelia Daniels:For sure.
Will Hoogendyk:Just a little bit of different getting used to.
Amelia Daniels:Yeah.
Will Hoogendyk:Kate, any thoughts on the Japanese bagel roll?
Kate Dempsey:I will say, I think something I was expecting was some, like, sesame seeds on top.
Will Hoogendyk:I agree.
Kate Dempsey:Especially with it being called the bagel roll. Like, it feels like they missed an opportunity there.
Will Hoogendyk:Yeah. Well, because they have that, like, everything but the bagel seasoning. Yeah. So I when we had ordered it because we just looked at their menu and saw they didn't have any pictures on the Bluefin one, whereas Rock 'N' Roll did.
Will Hoogendyk:Or wait. This is Rock 'N' Roll. Just kidding. Rock 'N' roll did have pictures. But, yeah, I had expected it to come with bagel seeds or something on top, but still good.
Will Hoogendyk:Yeah. Okay. Grant, break down our final roll for us
Will Hoogendyk:as we
Will Hoogendyk:dive in.
Grant Stubbs:Of course. So we have the rock lobster roll. Lobster and cucumber inside, topped with layered avocado, sriracha, tobiko, which is we have in parentheses here fish eggs. That's exciting. There's crunchy flakes, sesame seeds, and then their house made ginger sauce.
Grant Stubbs:And so as we've we've hit on in the past couple podcasts, Tristan is a big sauce guy. So he is going to make sure and, let us know how that is. He's got a lot of sauce over there on his plate.
Will Hoogendyk:He was preparing a soy sauce and wasabi concoction before. But I will say, unfortunately, the house made ginger sauce did spill out of the container a little bit, which I think is just part of us getting it last night. But it did still come through. Tristan, how did it? Did it come through for you?
Tristan Summers:I think it did. This was easily the most nerve racking roll we had, and I I honestly think it tasted the best. The sweet ginger sauce with all the other combination of flavors, I mean, I I have nothing to complain about.
Kate Dempsey:Yeah. I would agree. I think the also, like, crunch of the cucumber paired really well with the flavors. And because cucumber also is, like, more basic. I just think, like, flavor wise, texture wise, this roll works really well.
Will Hoogendyk:I agree. Amelia, I know you were a little bit nervous to try lobster, and that was your first time. So how does that what do you think?
Amelia Daniels:Honestly, I think as someone who doesn't eat sushi, who doesn't isn't super fond of fish, I think the more complicated and complex sushi rolls have been better than the more simple ones. So I'd encourage people to try maybe the more bold flavors and maybe more unique con like, combinations because it tastes really good.
Will Hoogendyk:Yeah. And then before we move on to start comparing them, I have come with an interesting question for just the Rock 'N' Roll Sushi. They have a tagline on their website that says sushi amplified. Do you guys feel like these two roles or one in particular really lived up to that, motto?
Grant Stubbs:I think so. I thought it was really good. I I love the lobster, and, I think the especially with the barbecue eel, know that was from Bluefin. But I'm starting to realize that I think I like some sweetness, like, to the sushi. And since I really love lobster, that that last roll definitely won me over.
Grant Stubbs:And so I think, and I never had Rock 'N' Roll Sushi before, and I really like sushi. So those those two rolls kinda got me hooked in to wanna try some more.
Will Hoogendyk:Tristan, would you say this is sushi amplified?
Tristan Summers:I would say the lobster roll was very amplified. I mean, I never thought I'd be eating fish eggs, let let alone some sushi this early in the morning, but I think it is amplified. I thought it was great.
Will Hoogendyk:Kate, Amelia?
Kate Dempsey:Yeah. I was gonna say, I think even with the most basic roll that barb or bagel roll, is sushi amplified because you have that immediate kick of flavor in the smoked salmon. Sorry. And then and then the lobster roll. Just like the kick and all the flavors was really great.
Will Hoogendyk:Amelia, any thoughts on Sushi Amplified or should we get into the comparisons?
Amelia Daniels:I think let's get into the comparisons.
Will Hoogendyk:Well, like I said, now that we have tried and talked about everything, let's break down what we liked based on the different restaurants, what restaurant had the better roles, who would like to get us started on that kind?
Grant Stubbs:Yeah. I can do it. And I think I mean, it may have something to do with us. This is the most recent role that we tried, but I think Tristan and I possibly are on the the same boat here. I don't wanna speak too soon for him.
Grant Stubbs:But, I mean, it it's tough to beat that that rock lobster role, most recent one we had. And so I I really enjoyed the ones from Rock 'N' Roll. I think I'm probably favoring that side a little bit. But I will say for the first two rolls starting us, out this morning from Bluefin, I I did really like them. I think that they had a great, like, mixture of cream cheese in that I think worked really well with all the other ingredients in there.
Grant Stubbs:And so I think I enjoyed both of them, but I'm probably leaning more towards Rock 'N' Roll at the moment.
Will Hoogendyk:Tristan, did Grant give you a accurate summary of your thoughts too?
Tristan Summers:It's pretty close. It's pretty close. So for the Rock 'N' Roll, I'd say it definitely I definitely like those rolls better. And for the Bluefin, I thought the rolls tasted good, but their texture was a little less dense and a little more soggy for those two rolls. But I still thought they tasted great for all four rolls, but I think I'd have to get the edge to Rock 'N' Roll Sushi, which also my first time having rock and rolls Rock 'N' Roll Sushi as well.
Will Hoogendyk:Yeah. And Well, you bring up an interesting point because you said that they were less dense, which obviously, we ordered these yesterday. So which one which rolls do you guys feel like held up better overnight? I mean, not that you're gonna be generally eating sushi like this, but, I mean, it's worth talking about since that's how we got them.
Kate Dempsey:I think the Rock 'N' Roll Sushi held up better. I think especially in the rice, the Bluefin Sushi, the rice was almost more stale.
Kate Dempsey:I don't
Kate Dempsey:I guess is how I would describe it. Maybe Rock 'N' Roll used fresher rice and that overnight kept, like, better than Bluefin.
Will Hoogendyk:Amelia, did you have a favorite roll out of the four?
Amelia Daniels:I would say the rock lobster roll or the rome roll. I would say those were my two favorites. I would say the barbecue eel was just a different texture, then the salmon was just a different texture. Would say probably that's just what prevented me from enjoying those the most.
Will Hoogendyk:Yeah. Which seafood generally takes some getting used to no matter what it is. And we tried I mean, I think we got crab, tuna, salmon, lobster, and
Kate Dempsey:Eel.
Will Hoogendyk:Shrimp and eel. So we got a lot in today, that was pretty impressive.
Tristan Summers:In four bites.
Will Hoogendyk:In four bites. That's true. Kate, what was your favorite roll of the day?
Kate Dempsey:I think my favorite was the rocked lobster roll from Rock 'N' Roll Sushi. I think that all the flavors paired really well. There was a kick in the sriracha and then also a sweetness. And then, like, even texture wise, it all worked.
Will Hoogendyk:Well, I think that's a clean sweep. Because I was gonna say rock lobster roll is my favorite as well. And I actually, I thought about what you said, Emilia, about the I believe it was the toque no. The Rome roll with no.
Will Hoogendyk:No. No. The Tokyo roll with the barbecue eel. But it had the sweetness, but then I think the rock lobster also had sweetness that I really liked and the other two didn't. So, I think I would put the barbecue eel one as my second favorite.
Will Hoogendyk:But and as far as price wise, we'll talk about that too. Both of them were just over $27. And so I think that's about, what, 13 to $15 per roll. Do you guys feel like that's pretty fair for what you tried today?
Grant Stubbs:I thought it was pretty fair.
Tristan Summers:I mean, you gotta think of all the different flavors, combinations of stuff, and seafood that we're trying. I thought it was definitely worth it.
Grant Stubbs:Yeah. I agree. And it's not like we're just getting, you know, one or two, I guess, rolls for that specific price. Like, it's feeding all of us too. So I do I do think it's it's pretty fair interest and brings up a great point about how much is in a lot of these roles in general.
Grant Stubbs:So yeah.
Kate Dempsey:I think I'm more likely to spend that money on Rock 'N' Roll Sushi than Bluefin, but I do think it is a fair price for sushi in general because it tends to be more expensive.
Will Hoogendyk:Yeah. Well, and again, talking about all the different seafood that we tried today, I mean, we got a pretty pretty wide range for for what we paid. I think it was $11 for each of us when we split the cost. And I think that's a common theme that we found even throughout this whole podcast is that splitting the cost of food with friends makes for a really good time.
Will Hoogendyk:Would you guys agree?
Amelia Daniels:Absolutely.
Grant Stubbs:100%.
Grant Stubbs:Yep. Great memories.
Will Hoogendyk:Well, you guys have any other thoughts on the roles or the series as a whole before we wrap up?
Tristan Summers:Should we give the camera a visual of these
Will Hoogendyk:is a great idea, Tristan. I think that would be Scarlet's camera. If you wanna see if you can get a good shot of the sushi. Oh, thank you, Grant. Our hand model, Grant.
Grant Stubbs:Awesome. I do this on the side, actually.
Amelia Daniels:I'd also like Say, as we've tried so many different cuisines of food over the past few weeks, it's cool to expand your palate and to be nervous and try new things because you might surprise yourself at how much you do like when we tried Indian food or even Mexican food that a lot of us eat regularly. It's cool to explore and try new things rather than just staying in your regular palate.
Will Hoogendyk:Yeah. Well, and I think our viewers could probably pick up that Tristan and Amelia were our more non adventurous eaters, but I'm glad to hear you say that, Amelia. And Tristan, do you have anything to add on just how you've expanded your palate? I I see an empty plate over there. So
Tristan Summers:My plate is empty. I'm not big on sushi. And I think my friends here who push me forward to step out of my comfort zone and eat this stuff. And we've made great memories and great friends out of this. So I'd say the whole experience was definitely worth it.
Will Hoogendyk:Okay. Wonderful. Well, I think that's a wrap on today's episode of When in Rome. And as we were saying, it's been a great season of tasting and reviewing all the unique flavors and cuisines that make up Rome, Georgia.
Will Hoogendyk:And we find that there's great value in the diversity of food and culture, as well as trying new things and pushing yourself outside of your comfort zone. And so we've grown in our appreciation for the community that sharing a meal brings, and we thank you for having us as your senate and remind you that When in Rome, Eat as the Romans do.