The mixed seafood and vegetable tempura was a train wreck on a plate. Not to say that the whitefish, shrimp, eggplant, sweet potato, and other goodies weren't fresh. They just would've been better naked. It was the heavy, greasy fried batter that ruined them for me.

But wait, it gets worse. Fatty lamb chops marinated too long in soy sauce. Barbecued short ribs salted to high heaven, served bone-in — which meant little bits of bone in the meat around the ribs. I stopped eating as soon as my teeth crunched into some. Overcooked pan-fried jumbo shrimp, served with a heap of homemade potato chips (those were good) and heavy-handed chile sauce that covered the flavor of the shrimp. And overly seasoned lobster, scallops, and prawns, smothered in pink peppercorn olive oil and roasted until they were verging on tough. Eating those, I wanted to cry, just thinking how good they might've been raw.

Grilled filet mignon was actually juicy and perfectly charred. Still, I hated the sugary, Americanized teriyaki sauce that came with it, as well as the tempura onion rings.

Raw, raw!: The sushi bar's the place to be at Sushi Roku.
Jackie Mercandetti
Raw, raw!: The sushi bar's the place to be at Sushi Roku.

Location Info


Sushi Roku

7277 E. Camelback Road
Scottsdale, AZ 85251

Category: Restaurant > Japanese

Region: Central Scottsdale


Ankimo sushi: $5
Saba roll: $12
Kobe beef tataki: $26
Roasted lobster, prawns, and scallops: $42
480-970-2121, »web link
Hours: Daily, 6:30 a.m. to 2:30 p.m.; Sunday through Thursday, 5 to 11 p.m.; Friday and Saturday, 5 p.m. to midnight.
Sushi Roku, 7277 East Camelback Road, Scottsdale

That left me with an appetizer portion of Kobe beef tataki, seven tender, mouthwatering bites of meat, served in lightly garlicky pools of ponzu. It was undoubtedly delicious, but after that, the unoriginal desserts (molten chocolate cake, green tea mochi ice cream, and an out-of-place lavender crème brûlée) were anticlimactic, to say the least.

Yep, I should've stuck to the sushi.

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My Voice Nation Help

First off, where does the author get the cash to eat all of that while working at the New Times?Second, its probably better to say "Irrashaimase" to customers rather than "Irrashai" which is used for friends and family.Third, who cares about the Kobe beef and torro sushi etc and wana-be izakaiyas. Where can we find a great ramen shop, or a place with Shabu Shabu, or even okonomiyaki?

Omar Tentmaker
Omar Tentmaker

"Sushi Roku is scene over cuisine." I'm shocked that could be the case at a hotel restaurant. Thank you for the report.