Located in the heart of Road Town, this little gem is hiding in plain site. It's a little confusing to the passerby because the sign is on the front of the building with a window to an empty room at street level ... but the restaurant entrance is actually on the side of the building facing the plaza and up a flight of stairs.
I am told by several of my friends that they make the best sushi on the island. I am not generally a sushi fan as I don't eat fish (cooked or raw) ... but I've not had the opportunity to try many of their non-fishy offerings yet.
I loved their appetizers which ranged in price from $8.00 to $17.00. I have sampled their spring rolls, beef terriyaki and shrimp tempura and they were all very nice. I would have preferred a little more "oomph" to the beef teriyaki ... but all in all, I quite liked it. The spring rolls were exactly as I like them. They had bamboo shoots in them too ... a welcome change from the typically blasé cabbage with not much else spring rolls found elsewhere. I like my spring rolls to crunch and the bamboo shoots add to the "crunchy" experience ... plus a lovely savory/earthy flavour. I like them a lot.
Among the various offerings are:
Maki from $10.00 to $18.00 per dish
This is the most popular type of sushi in North America. Think "California roll". Maki is made with a sheet of very thin, pressed and dried seaweed called Nori. You spread a thin layer of cold rice over the Nori and then added whatever ingredients you wish. Shrimp, salmon, cooked (or raw) fish or shellfish, roll it, cut it into 6 to 8 bight sized pieces and you're done.
Nigiri from $8.00 to $10.00 per dish
This is made with very thinly sliced raw but sometimes lightly seared fish (of many varieties), crab, shrimp, squid, sea urchin, eel, roe, etc. which is hand pressed into a bight sized oblong or half moon shape over cold, vinegared rice.
The artistry to making truly excellent Nigiri is all in the ability of the chef to cut the fish without tearing the flesh. Presentation is everything.
Sashimi from $13.00 to $18.00 per dish
Basically this is very fresh, raw fish or meat served with soy sauce and wasabi.
Tempura from $9.00 to $12.00 per dish
Tempura batter is used to coat and then deep fry seafood (fish, shrimps, prawn, squid, crab, etc) or vegetables. This is my absolute favourite thing when it comes to Japanese cooking. The batter is everything and is generally a much lighter batter than that which is used in Chinese or North American cooking. Making tempura batter is an art I have never quite mastered at home ... but I keep trying. I love tempura shrimp and veggies!
I even had tempura ice cream in Toronto a few years back. It was amazing!
Service is friendly and quick and depending upon what you and your group have ordered, the length of time for your meal to be delivered to the table is also pretty quick by BVI standards.
The last time I visited Origin was mid-November, 2015 and they had a limited dinner and bar menu. The manager and bartender, Jen Dore, told me they were just about to launch a whole new menu in the coming weeks. I look forward to going back and trying a few more of their dishes and finding out what new and exciting things they have to offer!
The rooftop has been re-opened and dinner guests will enjoy one of the best views of Road Harbour around. The hours for the rooftop will be Wednesday to Saturday from 5:00 pm until ...