Sushi chef Shin Toyoda likes to keep his dishes simple at Sushi Roku, letting the super-fresh, high-quality ingredients speak for themselves. However, he does admit there are a lot of other sushi restaurants near Old Town Scottsdale that he has to compete with.
One thing that sets Toyoda's sushi bar apart from all the other sushi joints is their variety of four different kinds of tuna. For the Tuna Sashimi Carpaccio, Toyoda uses blue fin tuna that's so fresh you could swear it was just swimming.
The Fish: 3 ounces of blue fin tuna, sliced into 10 paper-thin pieces
Arrange the tuna in the center of the plate.
6 cups of soy sauce
3 cups of rice vinegar
3 cups of sesame oil
1 cup of cooking sake
1 tube of karashi mustard
Combine all of the ingredients together in a bowl. Drizzle the dressing over the tuna, completely covering the fish. This recipe yields more than enough for the single serving, so refrigerate it and use it again!
0.2 ounces of daikon radish, julienned
0.1 ounces of onion sprouts
1 tsp. of chopped chives
1 tsp. of crushed garlic chips, garlic must be crunchy
1 tsp. of olive oil
Combine the radishes, sprouts, and oil in a bowl and toss together. Then, place the radish mix on top of the tuna. Finally, sprinkle the garlic and chives on top of the tuna.
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.