Think sushi, and the chances are you will think of Sakura. After all, despite Kamameshi, where the food fluctuates between great and truly god-awful at times, and the revamped Fujiyama, Sakura still manages to hold its own when it comes to serving the sushi enthusiasts of Karachi with fresh sushi.

Part of the secret of Sakura’s success is undeniably the attention paid to its customers by its management and wait staff, not to mention the chef, all of whom go out of their way to make sure diners leave satisfied, and that in itself is no mean feat, given the fact that many sushi aficionados tend to be rather picky when it comes to their food.

And of course, although the décor of the restaurant is not too much to write about (given the pink-purple chairs, supposedly the colour of the Sakura — a Japanese blossom), the scenic view of Karachi from the restaurant’s large windows is undeniably a sight for sore eyes, given that most Zamzama restaurants, no matter how delicious their food, fare poorly in that area.

To start off your meal, I’d recommend several items that are off the menu — the first being the crab salad. With fine pink strands of crabmeat mixed with crunchy green iceberg lettuce, topped with dollops of mayonnaise, crowned with speckles of orange roe, this salad makes life worth living. And then there is the tuna salad, (named after a well-known media personality) — with diced deep-pink tuna, creamy mayonnaise and yellow Japanese pickle and enough ice-green wasabi to make sure that your nose hairs burn; but it’s all worth it.

For the more, shall we say, conventional, diners, there is the prawn tempura — prawn fried in a crispy batter, served with a savoury, runny sauce. (Tip: do ask the wait staff for their chilli and garlic sauces; they are to die for, literally.) And if meat is your thing, do have the negimaki, fine slivers of broiled beef circling sliced tangy and peppery watercress, smothered in a sweet teriyaki sauce that is good for the soul.

Moving on to mains, opt for the sashimi platter — which has a wide variety of fish including red tuna, white salmon and red snapper; all cut beautifully, and positively gleaming like almost-translucent jewels served on soft, fluffy pillows of white rice.

Or, if your appetite cannot be satiated with fish on a small bed of rice, opt for the rolled sushis; they are much more filling, and certainty won’t let you down.Do try the Stuffed Maki — deep-pink-bordering-on-red tuna encased in white rice spattered with flecks of chilli flakes. And then there is the California Roll. Although not known for its authenticity, this roll tastes delicious; there are reports of it being served in Japan now as well despite all the allegations of it being, shall we say, rather pedestrian.

And no wonder, after all who can resist a combination of green avocadoes and cucumbers surrounding pink crabmeat encased in white rice and topped and surrounded with vibrant, orange roe? Certainly not me, who is grateful for the US’s contribution to anglicising — nay Americanising — sushi.

However, do give the Crispy California Roll — a newer offering on the menu, and a modified version of the ‘traditional’ California Roll with crab, prawn, avocado and cucumber topped with teriyaki sauce and crumbing crispy batter — a miss; it’s a case of too many flavours trying too hard to compete with each other.

Another new entrant on the menu, one that is truly delectable, is the Spicy Summer Breeze Roll. With alternating pastel green avocadoes, gleaming pink crab, and a deeper pink salmon placed on small beds of white rice, topped with a spicy sauce, this is fast becoming my favourite roll. Not only because it is absolutely gorgeous to look at, but because the amalgamated flavour of its ingredients combined is truly memorable. Of course, it goes without saying that these rolls should be dipped in soy sauce (another non-authentic yet delicious practise); and make sure to partake of at least one sliver of fresh ginger between rolls to neutralise the palette.

It would be prudent to mention some of the non-rolled foods, and the aces that Sakura comes up with in this department include the Gyuniku to Wasabi Yaki (crumbly, tender beef marinated in wasabi and grilled to perfection); the Gyu Katsu (crunchy, breaded and deep fried beef); and the zesty chicken teppenyaki.The only area that Sakura does disappoint in is its desserts, which are nothing to write home about. However, with many mouth-watering options on its menu, who’s complaining? Certainly not me.