The Orion Online

Issue date: 11/12/08 Section: Online Exclusives

Nov. 14, 2008

With a modern industrial ambiance, the Rawbar not only has the best sushi in town, but the coolest art too.

General manager Ryan Rogers comes out of the kitchen sleeves rolled up after just getting done helping to clean a whole 150 pound tuna fresh from the L.A. Fish Market.

"We get a whole fish and cut it in house ourselves," Rogers said. "No one else does that."

To have a manager that will get his hands dirty with the rest of the staff makes one recognize the personal dedication that Rawbar has.

"We love the input of our customers and staff," Rogers said. "We are always open to new ideas. It keeps us fresh and going strong."

There is a huge artistic aspect to sushi, and master sushi chef Masaki Tanaka makes sure that creativity is not lost in the tradition of sushi making.

Rawbar is open for lunch and dinner Monday through Saturday, catering and platters that one can pick up or have delivered. ?It's located at 346 Broadway Street.

The restaurant changes its menu seasonally, but has implemented a 'special menu' that features favorite dishes and rolls from past that people have been continuously requesting.

"We can make anything at any time," Rogers said. "We have a great variety."

The staff is a great part of the Rawbar experience. Serving there for eight years, Ragan Duelfer favorite dish on the menu is shaka tuna and the poke, which is based off of a Hawaiian dish.

The people he works with and the people that come in to eat are what makes Rawbar unique, Duelfer said. Although people think that some of the prices are steep, they pay good money for good sushi.

"We all get along here," he said. "Its small enough to get to know people, and you don't get lost in the crowd."

Many people stay away from sushi because it is expensive or they don't like raw fish. However, there are many cooked dishes, and college student can find about a dozen affordable dishes on the menu.

The lunch specials in particular have many reasonably-priced sushi items. However, if one is going to go all out, then there is a great wine and sake list as well.

The veggie roll were just revamped and now contain sweet tofu and veggies within the rice paper wrapping.

Another delectible dish is the salmon skin roll and the firecracker roll. It is spicy, it has that freshly cut tuna, and it has a flavorful sauce.

Logan Dunn, a Hula's Chinese Bar-B-Q employee, has eaten at Rawbar many times and said that he thinks it is probably the best sushi restaurant in Chico.

"You'll probably enjoy anything you get there," he said. "Just expect to spent $25 minimum for a whole meal."

The Rawbar uses local and organic rice and vegetables, general manager Rogers said. The rice produced in the Chico area is so good that it gets sent to Japan for their sushi needs.

In addition to supporting local produce, the Rawbar also supports local artist Rick Satava.

Aquatic inspired glass works adorn the sushi bar as well as squid-shaped ornaments hanging from the ceiling. The jellyfish creations that are under lit with special lights are rumored to be so difficult to produce that Satava has patented his glass making process.

The restaurant has a contemporary feel. The all around presentation makes one feel like he/she is in L.A., while still retaining the home-grown Chico feeling.

Sunday cooking classes are also available to the public. Seniors Janelle Moylan and Cody Sweet signed up for the Sunday's class.

"We've been trying to find a cooking class around here, and we really like sushi," Moylan said.

The Rawbar Web site offers a variety of classes from basic soups and bread to classic sushi rolling, Sweet said.

Jessica Rhynalds can be reached at
jrhynalds@theorion.com

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