4
| Events |

Nobuo Chef Fukuda Joins Chef Jason Alford for Omakase Experience at Roka Akor

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Fans of omakase, the expression used at sushi restaurants to leave the menu to the chef, have an opportunity to treat themselves to an early holiday gift thanks to a unique event at Roka Akor in Scottsdale.

On Monday, December 12, Roka Akor will bring together chef Nobuo Fukuda, James Beard Award-winner and owner of downtown's Nobuo at Teeter House, and Jason Alford, executive chef at Roka Akor, to create a multi-course tasting menu with Japanese specialties like chawan mushi (egg custard with foie gras), karei-karage (deep fried flounder with citrus and bone chips), steak and sashimi, and vegetarian items.

Read on for more featured dishes by Fukuda, additional details, and how to make reservations.

More featured dishes by Fukuda include:

Sashimi Four kinds of sashimi prepared four ways. - Yellowtail and grapefruit, avocado, ponzu, white truffle oil, yuzu kosho - House-cured salmon, basil oil, pecorino romano, soy-glazed almond - Yellowtail ceviche, shiso, miyoga, shredded taro - Octopus and tomato, house-made mozzarella, Spanish olive oil

Two Wash Ranch Chawan Mushi Duo - Chilled chicken egg custard with cured salmon roe - Warm duck egg custard with foie gras, caramelized sugar crust

Karei Karage - Deep fried flounder marinated in a blood orange sauce with bone chips

Yellowtail Yuanji - Sesame, soy, mirin marinated, broiled yellowtail, black and white sesame sauces

Omakase selections will be based on availability.

The omakase experience at Roka Akor is priced at $95 per person, with an optional $40 wine-pairing supplement by Pillsbury Wines. Reservations are required. To make them, call 480-306-8800.

Follow Chow Bella on Facebook and Twitter.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.