Fantastic Japanese seafood dominates the menu at Beluga Sushi Bar, but you'll see touches of Western cookery sprinkled here and there--reflecting the "Fushion Sushi" vision of Executive Chef Sammy Wong, who honed his culinary craft across years working in restaurants in Japan. For instance, he celebrates the "raw" kinship between Japanese sashimi and carpaccio from the Italian Piedmont, and features ceviche and "Japanese Pizza" on the appetizer menu.
Playful the approach may be, but the quality of the food is strictly high-caliber. Turns out a big old feast of nigiri or hand rolls perfectly complements a day spent on the balmy Bermudian waterfront.
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