Industry Weekly

[Night Bites]

Sushi Roku’s latest flavors carry on a stellar tradition

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The latest shareable dishes were made to impress.

For the past 12 years, it has existed as one of the Forum Shops’ finest dining gems, and Sushi Roku remains a pioneer of contemporary Japanese in Las Vegas. Its new fall menu, with innovative dishes from Chef Haru Takeshita, is the latest reminder of the LA offshoot’s tremendous staying power.

The latest shareable dishes were made to impress. Start light, with the citrus-forward Hokkaido scallop sashimi with sweet and tangy kiwi, yuzu jelly and Maldon sea salt. Yellowtail is the rightful star of the hamachi serrano, no-frills sashimi featuring buttery slices of fish, garlic and yuzu ponzu.

While Sushi Roku earns kudos for the quality of its fish, the filet mignon tobanyaki is one of the restaurant’s most sensational dishes, a succulent cut of beef mingling with tender asparagus and mixed mushrooms in an aromatic garlic truffle ponzu sauce.

Takeshita’s new creations also highlight Sushi Roku’s return to more traditional fare, with dishes like lotus root tempura—a crunchy textural sensation with chopped shrimp, curry salt and chili ponzu dipping sauce.

Be sure to ask for the chef’s marinated tuna, an off-menu special featuring soy-marinated Hawaiian tuna, kizama wasabi and yuzu miso. Pair it with a refreshing cocktail or two, like the Yukai—Patron Silver, cucumber, shiso and sweet and sour—for a complete experience.

Wherever the night takes you, starting at Sushi Roku is always a good decision. Sushi Roku at the Forum Shops, 702-733-7373; Sunday-Thursday noon-10 p.m., Friday & Saturday, noon-11 p.m.

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Leslie Ventura is a staff writer at Las Vegas Weekly and Industry Weekly. She’s picked the brains of rock stars ...

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