By Amy L. Schubert Food Writer Published Jun 07, 2007 at 8:48 AM

Izumi's, 2150 N. Prospect Ave., is rolling out the summer with half-priced selected maki (yes, pun intended), selected appetizers and robata menu items for the entire month of June from 5 to 6:30 p.m., Mondays through Thursdays.

Sushi lovers and non-sushi lovers alike can imbibe half-priced specialty martinis, house wines, and beers while feasting on California rolls, tekka maki (tuna rolls), spicy tekka maki and kappa maki (cucumber rolls), gyoza (pan fried dumplings), seaweed salad, hiya-yakko (cold tofu), agedashi tofu (fried tofu), Japanese fried chicken and various items from the open grill (robata).

There is little better than sushi on a hot day, and while the misnomer runs rampant that sushi is raw fish, sushi actually means "with rice." So, if you haven't had the guts to sample sushi yet in your lifetime, now is a good time, since the addictiveness of sushi can make your monthly dining out bills astronomical.

What follows is a little sushi cheat sheet for those who haven't yet sampled the goods. Never fear, however, these are just the basics, and just about everything else will be explained in English on the menu.

Sushi: Vinegared rice combined with seafood or another item.

Nigiri: Fish, roe (fish eggs), egg, or shellfish over a rice ball. My favorites are Hamachi (yellow tail) and Unagi (eel).

Maki: Rice and fish or other items rolled in seaweed. One of my favorites is spider maki (deep-fried soft shell crab).

Sake: A Japanese rice wine created through a complex fermentation process. Sakes come served hot or cold, and in sweet, dry, and semi-sweet and semi-dry varieties. Some to try: Gekkeiken, Fuki, Ozeki.

Some Japanese beers to try: Asahi, Ichiban.

Happy happy houring!

Amy L. Schubert is a 15-year veteran of the hospitality industry and has worked in every aspect of bar and restaurant operations. A graduate of Marquette University (B.A.-Writing Intensive English, 1997) and UW-Milwaukee (M.A.-Rhetoric, Composition, and Professional Writing, 2001), Amy still occasionally moonlights as a guest bartender and she mixes a mean martini.

The restaurant business seems to be in Amy’s blood, and she prides herself in researching and experimenting with culinary combinations and cooking techniques in her own kitchen as well as in friends’ restaurants. Both she and her husband, Scott, are avid cooks and “wine heads,” and love to entertain friends, family and neighbors as frequently as possible.

Amy and Scott live with their boys, Alex and Nick, in Bay View, where they are all very active in the community. Amy finds great pleasure in sharing her knowledge and passions for food and writing in her contributions to