Nomzilla, the little neighborhood sushi spot in Edgehill Village, has undergone a major expansion of its space and its menu.
Owner Thet H. Tint knocked a door in a wall and more than doubled Nomzilla’s seating space. Now, in addition to the candy-colored green-and-orange room that houses the ordering counter, there’s a tranquil cream-colored dining room adjoining it.
And the menu has gotten more diverse. In addition to build-your-own sushi rolls and sushi-topped rice bowls, Nomzilla now offers tempura and hearty noodle soup bowls.
A lot of the new items have a healthy twist. The veggie udon, for example, features broccoli, fresh spinach, squares of tofu and sprigs of enoki mushrooms floating in a house-made vegetable broth. There’s also a seafood udon bowl with shrimp and scallops.
Udon is, of course, a thick wheat noodle, but Nomzilla also offers a more novel noodle called shirataki. It’s a low-calorie, low-carb noodle, traditional in Japanese cooking, made from the yam-like konjac plant.
Over on the sushi menu, Nomzilla still serves a couple of unique items: the ultra-spicy Fire-Breathing Roll, made with the ghost pepper (so spicy Tint has to use a respirator when he prepares the sauce), plus crispy on