Suba Sushi & Tapas Lounge is giving Long Beach residents a chance to enjoy an amazing fusion of Japanse and Spanish elements in their cuisine, led by Chef David Santiago Sr. on the tapas side and Chef Shane Hollinger on the sushi part of the menu.
In some instances, restaurants off the beaten path serve as the ones with the warmest atmosphere and best food, and that’s the case with Suba Sushi, which without knowing of its existence, could easily be overlooked.
Suba Sushi & Tapas' elegant sushi bar
Chef David’s knowledge of contemporary Spanish dishes was bred in New York, where he studied and cooked for many years before bringing these elements to the Long Beach establishment. Combining that with Chef Shane’s background in Japan and his Hawaiian heritage, Suba Sushi gives its diners a brand new experience, unlike anything they’ve encountered before.
The menu is expansive and creates a balance between the delicious tapas and inventive sushi. One of the standouts on the Tapas menu is the different variations on the Empanada, available with beef, cheese or salmon. A fresh salsa and exquisite spicy mayonnaise is served on the side, creating a south of the border feel in each bite. Pincho de Chorizo con Pollo is a simple chicken and chorizo skewer but not simple by way of flavor. The spices and ingredients create an enriching experience for this more straightforward dish.
From the Tapas menu, chicken and chorizo skewers
Other Tapas to note include the Datilas con Cabrales (great for lovers of rich cheeses like goat and bleu), the Tostones Rellenos (a deconstructed plantain stuffed with sauteed shrimp) and the Calamares Fritos (a classic fried calamari dish, pushed up to another level with a fresh and original sauce). Pimientos Padron are featured on the Happy Hour menu right now, and can best be described as a cross between peppers and green beans, spiced with sea salt. (Dipping these in the spicy mayo is a good call as well!)
Suba Sushi also has plenty of choices in the Sushi department, including individual rolls containing freshwater eel, clam, halibut, octopus, sea urchin and more, but the Suba Signature Rolls are the best bet for a unique taste and great presentation.
From the Sushi menu, the Crouching Tiger
Light My Fire leads the Suba Signature rolls with its amazing table presentation, having the dish still on fire from the kitchen. Mixing the sweet and the tangy, the Light My Fire contains spicy tuna, cream cheese, tempura jalapeno and mango honey. Crouching Tiger (with a name reminiscent of the 2000 film) incorporates pepper seared tuna, shrimp tempura, crab and avocado. The tuna is elegantly placed on top of the rolls, alongside the sauces.
A menu favorite is the Baby Shiraz, a dish with a brilliant back story and also a perfect taste. During Suba’s short history a family with a young baby entered and wanting a meal incorporating sushi and fresh, cooked salmon. The piece they created, especially for the family consists of a classic California roll topped with baked Wild Atlantic salmon the signature spicy mayo and unagi sauce. The family’s baby was named Shiraz, thus the dish is now known as Baby Shiraz.
Suba Sushi's Light My Fire in action
With full menus of tapas and sushi, Suba could stop there with its choices, but it doesn’t, offering guests a full list of Ceviche and a handful of other main courses. Ceviche options with shrimp, salmon and scallops are available, as well as a Toro Burger (topped with spicy mango salsa and habanero mayo), Pasta con Queso (a mac and cheese, Suba styled with chorizo and tomato) and one of Chef David’s favorite works: the Paella Suba.
Chef David's Paella Suba
Consisting of the most authentic ingredients possible, the Paella Suba is a grand mixture of bomba rice, chicken, chorizo, mussels, clams, shrimp, squid, English peas, red roasted peppers and a citrus aioli. Cooked to perfection and with the best bomba rice you can find, the Paella Suba is a great highlight of Suba Sushi’s vast array of options.
To end a meal like this, something sweet is a must and Suba does not disappoint. Its dessert is a Crema Catelana, meaning a Spanish custard, and is a refreshing blend of cream and lemon flavor, topped with a sugary sweet crisp. You can try sharing the dish, but it will be hard due to its light consistency.
Suba's dessert, the Crema Catelana
On the drink side of Suba, the options are nearly endless with red and white wines, cocktails, beers and sakes. If you’re having trouble deciding on a beverage, stick with Chef David’s homemade Sangria, a seasonal drink that is served in the red-wine-style until spring, when white takes over. The red is a blend of Rioja & Temprillo wine with a sweet & peppery fruit.
Suba's many options of wine
Considering the mixture of East meets West in the food, the ambiance must follow suit and the restaurant has created a warm and inviting feeling of classy dinner meets uptown lounge, complete with Mark Richmond’s incredible modern Japanese tattoo art on the walls.
Suba Sushi & Tapas Lounge has everything going for it: friendly and knowledgeable service, refreshing beverages, filling and satisfying meals, as well as a fun atmosphere for families and adults. It’s not on everyone’s radar yet, but it will be soon, and if ever in the area, it’s a sure fire new favorite restaurant choice.
One of Mark Richmond's creations hangs behind the Sushi bar.
Suba is open Monday through Saturday 12 – 10 p.m. with Happy Hour during the week from 4 – 7 p.m. and a Reverse Happy Hour on Saturday from 12 – 4 p.m.
The restaurant is located at 3550 Long Beach Blvd, Long Beach, CA 90807. For more information visit www.subasushi.com or call (562) 595-1959.
