By Sandy Zimmerman (Photos by Sandy Zimmerman)
I was invited to a media/ VIP celebration for Sushi Roku’s 11th anniversary promising an evening of tasting Chef Haru’s latest creations. With memories of attending Sushi Roku’s previous events, my expectations were high. This was an opportunity to taste an 11 course gourmet dinner.
Brent Berkowitz, Director of Development and Operations for the Innovative Dining Group, discussed their menu. “We try to keep our menus seasonal and change 2-3 times a year. Our classics always stay while this allows the chefs, who are artists, to perform their art and change things around.”
SZ: “I enjoy finding new selections when we return, not always the same menu. The chef really is an artist, everything looks beautiful, like a picture.”
Brent: “You eat with your eyes first, then with your palate, so we want to make sure everything is top notch.
Tonight we have some lovely appetizers with bigger, bolder flavors. Since the weather is starting to get cold outside, we have to warm up with our food.
We’ll start light, the Fluke (flat fish) is served with lemongrass gelée (jellied), crispy Kaffir lime leaves and poppy seeds.
Our second appetizer tonight is Crispy Calamari with sweet Thai chili sauce.”
SZ: “Chef Haru brings the crispy taste together with the sweetness and spice of the Thai chili sauce.”
Brent: “Sushi Roku tries to build the meal to a crescendo, not everything at once, move you up and keep moving you up.
Next is the Ahi Poke with bamboo rice followed by the fourth appetizer Lobster Tempura with miso glaze.”
(Ahi Poke- raw cubed ahi yellowfin tuna) (Bamboo rice-aromatic short-grain rice from China)
Brent: “We finish in the Japanese culture with a couple of new sushi rolls, then something nice and soft for the dessert. Its theater, its drama.”
SZ: “I love the way the chef puts their recipes together, all of the different flavors, your cuisine is delicious! Sushi Roku is known for their unique combinations and exciting choices of ingredients never paired before like your Lobster Tempura appetizer. This is dining in the true sense of the word.”
Brent: “Our entrees are interesting. We serve Japanese family-style dining, sharing with each other at the table. Pace yourself, you get a lot of flavors, it’s a marathon of Japanese food.
In honor of Sushi Roku’s anniversary celebration, they are offering locals 50% off, dinner only, from November 16-20.”
For information, call (702)-733-7373, Sushi Roku, Innovative Dining Group,. Sushi Roku is on the 3rd floor, in the Forum Shops, along the Strip, at Caesars Palace.
Award-winning Sandy Zimmerman is a syndicated columnist featuring Show and Dining reviews, travel, health, spas, luxury and more. Sandy is talk show host of the Las Vegas Today Show programs and Discover the Ultimate Vacation travel specials. If you wish information, have questions about any of Sandy’s articles, call (702)-735-5974.