It was only a matter of time before this sort of mashup monstrosity was conceived.  We already have the Chinito (R.I.P.) and the Korrito, so logic clearly dictates a Japanese version as well (Vietnam gets a pass due to its sandwich prowess).

Although it may look puny in the photo above, the Sushirrito weighs in at well over a pound and comes packed with salmon, tuna, shrimp, and all sorts of ingredients you might expect plus some chipotle alchemy to keep things interesting.

The only downside is its location at 59 New Montgomery by Market.  Way downtown, yet well within bike range I suppose.  Anyway, the place just opened, so if you happen to be down there, it may be worth checking out.

More about it on Thrillist here.

(Thanks Anthony!)

Yeah, we’re a little late to the game, but damn… I think this is the best $8 I have spent on food in recent memory. The newly established Mission Chinese Food’s invention, the Peking Duck Chinito (also comes in Vegan!) is really, really great.

It’s duck confit, crispy skin, cucumber, cilantro, and spicy hoisin sauce. All of this is stuffed in a “chinese donut”, wrapped in rice noodle, then chopped sushi-style. What’s a chinese donut, you ask? I wasn’t sure either but once I saw it, I recognized it as the puffed, oily, bread stick that I would dip in rice porridge or warm soy milk as a kiddo, a food item that was previously known to me as (roughly) “Yao-Jok -Gwai“.

The blending of crispy duck, sweet hoisin sauce, donut, and soft rice noodle was something completely new, but still distinctly familiar. The Chinito might really catch on, and I would not be at all surprised if we see some copycats popping up within a year, much like the Korrito. Get in on the ground floor, folks.

The atmosphere at Lung Shan was interesting to say the least. The older, weathered Lung Shan staff seemed to be casually lounging in the dining area while these youngsters shuffled around their kitchen. Looks like I wasn’t the only one curious about this odd dynamic, as Chow asked about it in this recent article:

I just couldn’t get over the strange-bedfellow relationship of the old-school Chinese restaurant and nouveau Chinese restaurant. I asked Myint, who features a Lung Shan dumpling dish as a kind of homage on his own menu, whether Lung Shan chefs would be “trained” to make items off the Mission Chinese menu, too.

“They don’t really need our training,” he said, pausing to let the ridiculousness of the question sink in. “They’ve actually taught us some things.”

Bonus: The kind server threw in the Szechuan pickles free of charge, thus confirming your suspicion that us orientals hook each other up.

Previously:

Mission Chinese Food Is Open!