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10-year-old Yerin Chang, a student in Queensbury and the daughter of Danny Chang. Photo by Buzz Lamb

10-year-old Yerin Chang, a student in Queensbury and the daughter of Danny Chang. Photo by Buzz Lamb

Hold on to your Chopsticks!

By Buzz Lamb

Friday, June 17, 2016

After A Year’s Absence, Asian Fusion Restaurant Returns to Bolton Landing                 

If you thought Asian Fusion Cuisine in Bolton Landing was gone for good, hold on to your chopsticks.  Here’s some news guaranteed to shake you out of those winter doldrums: master sushi chef Danny Chang announced earlier this week that Mikado Sushi will reopen its doors this week in time to meet the culinary demand of the summer high season.

Chang first opened the 40-seat restaurant in 2014.  “We had a very successful season and wanted to reopen in 2015 but the owner of the building wanted to sell.  He had an offer but it fell through.  He offered to lease the building to me again but it was too late in the season,” Chang said.  “We’re happy to be back in Bolton Landing and we look forward to another great summer.”

The Chang family members are not strangers to Korean/Japanese cooking as they have successfully operated the Mikado Restaurant in Glens Falls since 1998.  The Bolton location features the family’s sushi and sashimi a la carte menu plus New York City-style “Creation Dishes” prepared fresh daily by Danny, his wife Choi and his brother, sushi chef Jay Chang.

Danny Chang, 43, says his family emigrated from Seoul, South Korea and his father worked as a chef in New Jersey for over 30 years before they moved to the area.  Danny said the decision to open a Korean/Japanese restaurant in Bolton Landing 2014 was “because there wasn’t one there.”

Danny says Japanese sushi is distinct in many ways. It is often highly seasoned, including combinations of garlic, ginger, red or black pepper, scallions, soy sauce, sesame seeds, and sesame oil. Blander grain dishes such as rice, barley, or noodles offset the heat of the spices.

Danny made it clear that sushi is not raw fish, but rather vinegary rice that is mixed with other ingredients, which may or may not include raw fish.  “We also offer deep-fried sushi such as our fried oyster roll, a shrimp tempura roll and a chicken tempura roll which is filled with chicken tempura, crab and lettuce,” he said.  Danny said sashimi on their menu is thinly sliced raw meat – usually fish, such as salmon or tuna – that is served without rice.

Mikado’s Bolton Landing bill of fare includes a selection of soups, salads, appetizers and Asian dinners.  “Sushi is our major menu item,” he added.  “We’re offering something relatively new … cooked sushi.  I call it Americanized sushi,” he said. Danny has made some changes to the menu as well. “The focus will be Asian Fusion,” he said.

Danny said customers are given a pad to place their orders.  “They check off what they want, give it to a server and the server brings them their selections,” he explained.  “We’ll have take-out available as well.” A full-service liquor bar includes selections of hot and cold sake, cocktails, mixed drinks, wine and beer.  “We might not have our (liquor) license as soon as we open but we’ll have it soon,” he said
Some of the sushi rolls on the menu include the Bolton Landing Roll (shrimp tempura, avocado and white fish on the top w/mozzarella cheese and spicy mayo), the Sagamore Roll (tuna, salmon, avocado, mayo tempura crunch w/soybean paper) and the New Yorker Roll (California roll w/apple, crab, crunch and mayo on the top).  Danny says that true to its origins, the correct way to eat sushi is with your fingers. Chopsticks are typically only used to eat sashimi — raw slices of fish.

Danny said what sets the Mikado apart from other Asian restaurants is that “we give bigger portions at less cost and our sushi is the freshest.  It is delivered every other day direct from New York City.”

Danny said the restaurant will seat 40 people inside “and we have space for 40 more on the outside deck.”

The restaurant will be open seven days a week from 11:30 am to 10 pm from mid-June through Labor Day Weekend.  “Right now we’ll be open five or six days a week,” Danny said.  For more information or to order take out call 518-644-2060.

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