(Photos by Sandy Zimmerman)
I was invited to Sushi Roku’s 10th anniversary celebration to taste the Greatest Hits from their new Ultimate 10 menu.
Just hearing Greatest Hits and Ultimate 10 menu made the invitation even more welcome.
Knowing that these were the most popular dishes throughout the years
added to the evening.
The Sushi Roku experience began with sitting in the large comfortable square booths. Their unusual 180 degree design was perfect for couples, families, friends and small groups when they put two booths together. Gary Min, Assistant Manager, feels, “I call the booths the most comfortable seats in the house. Try not to sleep after finishing the meal.”
Small plates are great for an appetizer or to sample a few of their Greatest Hits for a meal.
The Filet Mignon-wrapped asparagus surprises guests because this is an entirely different way to serve a filet. The thinly sliced filet mignon was wrapped-around six pieces of jumbo asparagus.
The asparagus was crunchy in contrast to the tenderness of the filet. The 2-½ ounce filet is placed on the top of a very hot rock which keeps the steak warm and sizzles when the server brings it to the table. The look and the sizzle make this very inviting. Accompanied by a sweet soy Mirin sauce, the Asian touch to complete the dish.
The O-so-tender American Kobe beef “Robata-Yaki” arrive on two skewers, 2-½ ounces each for a total of 5 ounces. The Kobe beef were prepared with black pepper sauce.
These “Happy” Kobe cattle are pampered with Saki massages and much care. They are the same as the Japanese Kobe cows and the public knows the meat is premium and have a lot of marbling. The cattle eat corn and other special feed without insecticides as the farmers follow the traditions.
Suhi Roku’s large Tofu Steak “Toban-Yaki” looks like a steak yet it is tofu. With the tasty mushrooms and soy-based sauce, the tofu steak makes quite a meal for vegetarians and everyone. There are thee types of mushrooms- Enoke, Oyster and
Shitake with pieces of peppers on top. The tofu steak is cooked in a large plate which is brought to the table keeping the food warm.
The five-ounce Chilean Sea Bass was grilled then finished in the oven and served on a bed of sautéed spinach. For a luxurious addition, the truffle Miso glaze on the crispy onions provided more flavor
Sushi Roku is located in the Forum Shops, at Caesars Palace, 3500 Las Vegas Boulevard South, on the corner of Flamingo Road. For information, call (702)-733-7373. www.sushiroku.com
Award winning Sandy Zimmerman is a syndicated columnist featuring Show and Dining reviews, Travel, Health, Spas, Luxury, Spas, Fashion, Automobiles and more. Sandy is talk show host of the Las Vegas Today Show programs and Discover the Ultimate Vacation travel specials. If you want to suggest topics for articles. For information or to ask any questions about Sandy’s articles, call (702)-735-5974. email@example.com