Nestled inside the W Scottsdale Hotel, Sushi Roku has established itself as not only a preeminent “see and be seen” spot in the Entertainment District, but as a spot for fresh, artistic takes on sushi and fusion cuisine. They recently revamped their entire menu, updating both their cocktails and their food options.
The Sushi Roku cocktail menu has been expanded and features standouts like “The Ish” a smoky Grey Goose-based cocktail with shishito peppers, cynar, passion fruit, L’Orgeat almond liqueur and lemon juice. Another highlight is the beautiful “Ginger Snap” with Wild Turkey Honey Whiskey, ginger, bitters, lemon and mint. Sake is always a popular option at Sushi Roku and they have tiered flights available that are a great way to experience some of the different styles.
Executive Chef Joseph Castillo has added numerous dishes to complement the traditional appetizer and sushi options. Cold appetizers include the tender Toro Carpaccio, which sits in a rich tamari soy, and the delicate caviar atop the fish adds a decadent touch.
The Octopus Crudo has a kick of heat at the finish that makes the dish a standout. Tuna Pizza – yes, tuna pizza – is a fun twist. It sits on a flaky crust and the spice from the wasabi aioli adds another level of flavor.
In the hot appetizers, the Avocado “Hanabi” is perfect for fans of avocado and/or fried appetizers. Carnivores in your party will enjoy sharing the Grilled Lamb Chops and the Nova Scotia Lobster Tail is another high-water mark. There are also some skewered options like the Shrimp Bacon with a sweet miso glaze.
You can easily create a full meal from the appetizer pages of the menu, but then you’d miss out on signature rolls like the Crunchy Gensai or the Senshi.
You may not think you have room for dessert, but no trip to Sushi Roku would be complete without Zen S’mores to finish off the evening.
For more information and to see all the different menus, visit www.sushiroku.com.