A sushi roll named after a creek sits on the menu here, right next to one named after the whole county. I love that kind of hometown pride. It tells you the chef is having fun.
The fun goes deeper than names, though. This Tennessee kitchen serves fresh Bluefin tuna in cuts like akami, chutoro, and otoro. It also rolls out A5 Wagyu, which is not something you expect beside a plate of Pad Thai.
That mix is the whole charm. Japanese sushi and Thai comfort food share one menu, and neither one feels like a side act. I can’t imagine a better spot for a group that never agrees on dinner.
The place even grew into a bigger home with a larger sushi bar. So what pulled people in so fast, and which rolls should you order first?
Start With The Roll That Carries The Chef’s Name
Every great sushi bar needs a calling card. At Reeko’s Sushi Bar & Thai Cuisine, that job belongs to the Reeko’s Roll.
The build is generous and smart. Shrimp tempura and cream cheese sit inside, while spicy crab rests on top.
Then come the sauces. Eel sauce brings a sweet, savory finish, and spicy mayo adds a gentle kick.
It’s the kind of roll that works for almost anyone at the table. Sushi beginners get the comfort of shrimp tempura and cream cheese. Longtime fans still get layers worth paying attention to.
I like how a house roll tells you about a kitchen’s personality. This one says the chef likes bold flavor but still wants you to feel welcome. Nothing about it feels fussy or intimidating.
Here’s a practical tip for your first trip. Order the Reeko’s Roll as your anchor, then pick something lighter beside it. That way, you taste both the rich side and the fresh side of the menu.
Think of it as a handshake from the kitchen. Once you’ve met this roll, the rest of the menu feels a lot friendlier. You’ll probably start scanning for round two before the plate is empty.
Local Names Make Ordering Feel Like A Hometown Tour
Few menus double as a map. Here, you can order the Cleveland Roll, the Bradley Roll, and the Candies Creek Roll at one table.
Bradley is the county, and Candies Creek shares a name with the restaurant’s own street. That’s a playful nod to the neighborhood.
The Bradley Roll features eel, so it suits anyone who loves that sweet, smoky style. Other choices include the Golden California Roll and the Cheese Paradise Roll.
The Golden California Roll is a fun twist on a familiar favorite. It’s a good bridge for someone still warming up to sushi.
Cheese Paradise sounds like a dream for dairy fans, honestly. The name alone could win over a skeptical teenager.
My advice is simple. Order one local-named roll per person and share everything.
You’ll turn dinner into a small tour of Bradley County without leaving your seat. Plus, it gives everyone a story to tell about their pick.
Visitors passing through Tennessee get a souvenir of sorts too. It’s hard to forget a town once you’ve eaten a roll named after it. That’s clever marketing that also happens to taste good.
Bring A Spice Lover For The Lantern And Crazy Hamachi
Jalapeño on top of yellowtail is a very good idea. The Lantern Roll proves it.
Inside, you get spicy avocado, cucumber, and scallion. Yellowtail and jalapeño go on top, finished with ponzu sauce.
Ponzu is a citrusy soy sauce, so it keeps things bright. The cucumber adds a cool crunch that balances the heat.
Then there’s the Crazy Hamachi Roll, which is basically a yellowtail party. Hamachi is the Japanese word for yellowtail, by the way.
This roll stacks spicy yellowtail and scallion with more yellowtail and avocado. Masago, which is tiny fish roe, adds little pops of texture.
Together, these two rolls show the fresher, zippier side of the menu. They’re a nice contrast to tempura-heavy rolls that lean rich and creamy.
Here’s a smart move if you’re sharing. Pair one of these with the Reeko’s Roll for a balanced spread.
You’ll get crunch, cream, citrus, and heat in one round. That’s a lot of range from just a few plates.
Fish fans especially should keep an eye on these. They let quality seafood speak up instead of hiding it under heavy sauces.
Bluefin Tuna Specials Are Worth Watching For
Bluefin tuna shows up in more than one cut here. That’s rare news for a small city sushi bar.
Reeko’s often runs specials featuring fresh Bluefin. The cuts can include akami, chutoro, otoro, and kama toro.
Quick cheat sheet time. Akami is the lean red meat, while chutoro and otoro come from fattier parts of the fish.
Kama toro comes from the collar area. It’s prized and not something most menus around here offer.
There’s also a Negitoro Roll, which pairs chopped fatty tuna with scallion. It’s a simple roll that lets the tuna lead.
The specials don’t stop at tuna. Mar Andino Steelhead Trout has appeared as well, giving salmon fans something new to try.
Because these are specials, they rotate. Check the restaurant’s social pages before you go, or simply ask your server what’s in.
I believe specials like these say a lot about a chef. Sourcing premium fish takes effort and care.
Chef Reeko is known for skillfully handling Japanese fish with steady consistency. That kind of focus makes a rotating board exciting instead of risky.
A5 Wagyu Joins The Party In A Big Way
Some menus add steak for the picky eater. This one brings in A5 Wagyu and makes it a highlight.
A5 is the top grade for Japanese Wagyu beef. It’s famous for heavy marbling, which means lots of fine fat running through the meat.
Reeko’s has featured A5 Wagyu Tataki. Tataki usually means the meat is quickly seared on the outside and served thinly sliced.
Then there’s the A5 Wagyu Surf and Turf Roll. Beef and seafood in one roll feels like a celebration on a plate.
This is a great choice for diners who love sushi rice but aren’t sure about raw fish. It also works for anyone marking a birthday or anniversary.
Here’s my practical advice. Treat Wagyu as a shared splurge instead of a solo entree.
A few bites go a long way with beef this rich. Pair it with a lighter roll, like the Lantern, to keep things balanced.
I can’t imagine many places in Bradley County offering this. It’s one more reason the menu feels more ambitious than the casual setting suggests.
Thai Comfort Food Holds Its Own On This Menu
Sushi gets the headline, but the Thai side refuses to be a sidekick. The menu here is wide and full of classics.
Soup lovers can choose Tom Kha, a coconut broth soup, or Tom Yum, which leans tangy and zesty. Both make a great start on a cool evening.
Curry fans get options too. Green Curry and Massaman curry are both on the list.
Noodle and rice dishes round things out nicely. Pad Thai, Basil Fried Rice, and Pineapple Fried Rice all appear on the menu.
Crispy Chicken is there for anyone craving crunch. Starters include crispy cheese Rangooners and steamed shrimp shumai.
This range solves a real problem. One person wants sushi, another wants curry, and nobody has to compromise.
Try ordering family style for the best experience. A roll, a curry, and a noodle dish make a well-rounded table for two or three people.
Honestly, the Rangooners alone could start a friendly fight over the last piece. Order extra if your group is competitive.
It’s rare to find two cuisines treated this seriously under one roof.
Fifteen Courses Await At The Chef’s Omakase Nights
Omakase roughly means leaving it up to the chef. You hand over the decisions and simply enjoy the ride.
Chef Reeko periodically hosts a 15-course Omakase tasting experience. That’s a serious lineup for a restaurant in southeast Tennessee.
Each course arrives as the chef chooses. The format usually highlights the best ingredients available at that moment.
These nights don’t happen every day. Advance reservations are required, so planning ahead really matters.
My best tip is to follow the restaurant on social media. Omakase dates tend to get announced there first.
Go in with an open mind and an empty stomach. Fifteen courses can add up, even when each one is small.
Let the kitchen know about allergies when you reserve. That gives the team time to plan around your needs.
This experience also makes a memorable gift. A spot at the counter beats another gift card any day.
I like how omakase turns dinner into a conversation with the chef. You get to see what excites the kitchen most. For curious eaters, that’s the best seat in the house.
Celebrations Get Easier With A Sushi Cake
Birthday cake is lovely, but have you considered rice and raw fish instead? The Sushi Cake makes a strong case.
It’s a handcrafted centerpiece built with layered seasoned rice and fresh fish. Ikura, avocado, and signature rolls finish the design.
Ikura is salmon roe, those shiny orange pearls that pop. They add color and make the cake look like a party.
You can’t just walk in and grab one. The Sushi Cake requires an advance reservation, so plan a few days out.
It works well for birthdays, graduations, and anniversaries. Anyone who prefers savory food over frosting will feel seen.
Here’s a helpful idea. Pair the cake with the private dining room for a bigger group event.
That combo turns a regular dinner into a real occasion. Guests get a showpiece and a space to enjoy it together.
Photos are almost guaranteed, too. Few people forget the first time someone lights a candle on a sushi cake.
Just warn the guest of honor ahead of time. Not everyone expects tuna where the frosting should be.
The Bigger Space Means More Room For Your Next Visit
Opening on Valentine’s Day in 2025 was a fitting start. The restaurant clearly found plenty of love fast.
By July 2026, Reeko’s Sushi Bar & Thai Cuisine had expanded into a new, larger space. The move added more seating and a bigger sushi bar.
The kitchen grew as well. There’s now a private dining room, which is handy for parties and family gatherings.
You’ll find it at 3830 Candies Creek Ln NW, Cleveland, TN 37312. Cleveland sits about a half-hour drive from Chattanooga.
That makes it an easy detour for anyone traveling through southeast Tennessee. It’s close enough for a weeknight trip from the city.
The mood stays laid-back, so there’s no need to dress up. Reservations are accepted, which helps on busy evenings.
Dine-in, takeout, and delivery are all available. Doors open at 11:30 a.m. daily, with slightly later closings on Friday and Saturday.
My suggestion is to book ahead for dinner with a group. Then grab a seat near the sushi bar if you can.
Watching rolls come together is half the fun. The other half arrives on your plate.
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