Sushi Roku: Adventurous Delight in Dining

In Foodie Tips & Tidbits by Christine McKellar

Popular Sushi Restaurant Presents Spring Menu with Panache!

three media peeps with drinksDining at Sushi Roku is an adventurous delight that transcends just the palate: the visual element of presentation is as delectable as the variety of original and multi-culturally inspired offerings on the Spring 2015 menu at the popular restaurant in the Forum Shops at Caesar’s Palace, Las Vegas.

Hosted by the ever charming, affable and sushi-savvy general manager, Johnny Seo, a select group of media persons were treated to twenty samplings of menu highlights Wednesday night; six of which are on a secret menu intended only for “those in know.”

Seo preceded each sampling with a general description not only of the ingredients but the origin of certain species wherein I learned that “fluke” and “flounder” are one and the same fish: That blue fin tuna is a rarity of late and can weigh-in at over three hundred pounds.  Fluke or flounder, the Fluke Kumquat Sashimi is simply melt-in-your-mouth with just the right touch of added zing with Yuzu vinaigrette.

Jalapeño is used to perfection at Sushi Roku in dishes like the Tuna Jalapeño; spicy tuna topped with Tuna Sashimi, Yuzu Olive oil and a wheel of sliced jalapeño, and the Spicy Tuna Spring Roll; popcorn shrimp, avocado, jalapeño , cilantro and chili sauce.

oysters on display A perfect starter to any lunch or dinner is the Nori Senbei: crispy seaweed crackers with wasabi cream. Oysters, Uni, caviar, yellowtail, crab, lobster, salmon, and pork belly (with fried rice and fried egg) are used in a number of tantalizing and satisfying varieties.

To taste is to become a believer that parent company Innovative Dining Group (IDG) isn’t just boasting when they claim they offer only the freshest of fish from around the globe combined with the artistry of superlative, contemporary chefs at Sushi Roku.

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