As Sushi Day approaches, Foo is inviting diners to explore a sushi menu that brings together precision, craftsmanship, and high-quality ingredients. Rooted in traditional sushi-making techniques while embracing modern flavour combinations, the menu offers a fresh take on one of the world's most loved culinary creations.

Among the highlights is the Truffle Togarashi Black Rice Maki, featuring black rice paired with asparagus, avocado, cucumber, and Philadelphia cheese, finished with a hint of togarashi for added depth and spice. Another standout is the Shishito Charcoal Tempura Uramaki, which combines tempura shishito peppers, avocado, crisp filo, and a spicy sauce to deliver layers of texture and flavour.

Plant-based diners can enjoy The Foo Vegan Maki, a thoughtfully crafted roll made with black rice, avocado, Thai chilli, yam bean, and guacamole, complemented by a rich miso sauce. The Foo Wild Salmon Uramaki offers a colourful presentation with vibrant blue rice, salmon, avocado, guacamole, and spicy cream sauce, creating a bold and memorable sushi experience.

Adding a fusion touch to the menu is the Peruvian Lobster Roll, which combines lobster tempura, avocado, spicy crisps, and anticucho sauce. Inspired by Japanese and Peruvian culinary influences, the roll delivers a distinctive blend of flavours and textures.

These signature creations represent only a part of Foo's extensive sushi selection, which continues to attract sushi enthusiasts across the city. With a balance of traditional craftsmanship and modern creativity, the menu serves as a fitting celebration of Sushi Day and the enduring appeal of sushi culture.