Sushi Roku’s 6th location opens at Fashion Island in Newport Beach on June 1, 2015. Orange County welcomes Innovative Dining Group’s Sushi Roku which has been at the forefront of the sushi revolution since it first opened its doors in 1997, redefining Japanese cuisine by fusing centuries-old culinary traditions with contemporary accents in a trend-setting environment. Sushi Roku specializes in inventive and globally inspired Japanese cuisine overseen by Executive Sushi Chef Hiroshi Shima and boasts locations in Hollywood, Santa Monica, Pasadena, Newport Beach, Forum Shops at Caesars Palace in Las Vegas, and the W Scottsdale.
Be one of the first to experience Sushi Roku‘s innovative, globally-inspired Japanese cuisine that unites traditional Japanese cuisine and vibrant global flavors in unique dishes like Kimchee Cucumber Sunomono, Fluke Kumquat Sashimi with yuzu vinaigrette, and Sushi Roku’s signature “Hanabi,” which is spicy tuna on crispy rice (pictured above). Nontraditional ingredients such as jalapeños from Latin America, French black truffles, and Italian cheeses are incorporated when appropriate.
Executive Sushi Chef Hiroshi Shima oversees a team of experienced sushi chefs at the restaurants, and in Fashion Island, has appointed resident Head Chef Shin Toyoda to keep a watchful eye over the kitchen. A native of Tokyo, Japan, Chef Shin learned the traditional “Sushi & Kappo” by training under several esteemed Master Chefs at Kanda Muromachi in Tokyo. After gaining his formal training, Chef Shin moved to Los Angeles where he honed his knowledge of what the Southern Californian diner seeks over a period of 12 years, he joined Sushi Roku Hollywood in 1998. It was there that he began utilizing ingredients such as olive oil, chili peppers and caviar in his sushi and sashimi preparation.
At the heart of the Sushi Roku menu is fresh seafood, hand-selected at the fish market every morning. The seafood is featured in the restaurant’s sashimi and nigiri sushi offerings, which include more than two dozen fish with traditional favorites such as fresh toro, uni, and hamachi. The restaurant also features a selection of signature rolls, ranging from Crunchy Spicy Tuna with avocado and Baked Lobster in creamy miso sauce, to a more intricate Katana Roll with spicy tuna and shrimp tempura topped with tuna and yellowtail. Sushi Roku’s fresh fish can also be enjoyed in a selection of hand and cut rolls.
To begin the meal, the menu features both hot and cold plates, which come from the “Garden,” “Sea,” and “Farm” and Japanese Salads, including an Organic Kale Salad with king oyster mushrooms, crispy shiitake, and ginger plum vinaigrette, yet another inventive dish that is globally inspired.
The restaurant’s entrees incorporate Japanese Bincho Charcoal, a traditional high-quality kilned Japanese oak that delivers and intense heat to the menu’s Filet Mignon with Ginger Teriyaki Sauce, “Ji-Dori” Free-Range Chicken, and Grilled Salmon with Roku BBQ Sauce. In addition to a selection of soups, noodles and rice, Sushi Roku’s Fashion Island location will see the addition of a Katana Robata section on the menu, with the options of five skewers – Filet Foie, Kobe Black Pepper, Shrimp Bacon, Sea Bass, and Chicken.
Sushi Roku has been recognized for its vast selection of sakes in all styles and price ranges, and this Sake Program will offer a greater variety of 300ml bottles and more sake-by-the-glass options. Guests will have the opportunity to partake in one of two Sake Tasting Flights – one with a traditional tasting of Junmai, Ginjo, and Daiginjo, and the other, with more playful options, including flavored sakes and Nigori, and sparkling varieties, such as an effervescent Star Rabbit Blueberry Sparkling Sake from Ume No Yado Brewery in Nara.
The wine list specializes in labels from around the world that pair well with Japanese cuisine: crisp whites, including bottles of premium French Champagnes, and full-bodied reds. The bar offerings tend to be as eclectic as the cuisine, with a wide variety of specialty cocktails from our in-house mixologists and signature fusions prepared with fresh-squeezed juices and premium seasonal ingredients. Among its craft cocktails is Sushi Roku’s own take on the Moscow Mule called the Far East Mule, created with Bombay Sapphire East Gin, fresh lime juice, Thai basil, cucumber, and ginger beer, and a unique scotch and sake cocktail called the Salary Man, featuring Dewar’s 12 scotch, Daiginjo sake, sour, and raspberry-cilantro mash.
Sushi Roku’s happy hour menu will feature $3 to $6 bites, including edamame with truffle butter, seared Albacore sashimi with crispy onions, and pork kakuni sliders, all of which can be paired with a fine selection of $3 beers and $4 to $7 cocktails and wines.
327 Newport Center Drive in Newport Beach
(adjacent to Macy’s, across from True Food Kitchen)
For more information about Sushi Roku’s menu and other locations, visit www.sushiroku.com.