Seafood Buffet Boom: Aurora Opens in Nottingham and Targets Multiple Baltimore Locations

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The menu anchors itself around high-turnover Japanese specialties alongside classic coastal staples. The sushi bar features continuous production of nigiri, specialty rolls, and sashimi cuts prepared in open view. Behind the counter, dedicated sushi chefs rotate through tuna, salmon, yellowtail, and eel to maintain strict freshness standards over multi-hour shifts.

Adjacent to the sushi line, the iced seafood bar draws the heaviest evening crowds. The spread features chilled shrimp, fresh oysters shucked daily, clams, and mussels. On the hot side, steam wells hold garlic butter shrimp, steamed crawfish, fried soft-shell crab, and the primary crowd-puller: continuous batches of seasoned snow crab legs.

Diners seeking cooked fare beyond seafood converge on the live teppanyaki counter. Customers select their own combinations of thinly sliced ribeye, chicken, noodles, and seasonal vegetables, which chefs cook to order on flat-top griddles. Flanking the grill are supplementary stations offering roast pork, spare ribs, dim sum dumplings, and traditional Japanese soups, giving family dining groups wide flexibility across different palates and dietary preferences.