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Sushi Roku Uncorks New Monthly Champagne Brunch

Posted on: January 27th, 2016 by Taryn Jeffries No Comments

From Breakfast Sausage Pork Fried Rice to Lobster Eggs Benedict and Foie Gras Biscuits & Gravy, Sushi Roku is reinventing the traditional brunch with bold new flavors in their Champagne Brunch.

Sushi Roku Sunday Champagne BrunchIt’s a tale of two kitchens at Sushi Roku as this award-winning Asian restaurant is rolling out a new monthly Champagne Brunch that combines the best of the Far East with classic American brunch eats.  Best known for its globe-straddling selection of fresh seafood and Asian-inspired dishes thanks to Executive Sushi Chef, Miles Newcomer, what you might not realize is that Sushi Roku, led by Executive Chef, Joey Castillo, also serves as the house kitchen for the entire W Scottsdale. Meaning this state-of-the-art kitchen also whips up chef-crafted American cuisine, brimming with the same gourmet ingredients and bold flavors as Sushi Roku’s Asian specialties. So to celebrate Sushi Roku’s two kitchens and dual executive chefs, this Scottsdale hotspot is rolling out a new Monthly Sunday Champagne brunch combining everything from exotic Far Eastern dishes to gourmet twist on classic American eats.

Kicking off on Sunday, January 31 from 11am  until 3pm with additional brunches scheduled for February 14 and March 27, guests will be tempted by a compact yet delectable menu of sharable starts such as Duck Wings (house-made habanero red hot foam and “cheese wiz”),Watermelon Cucumber Carpaccio (shiso, balsamic, lemon tapioca, pickled rind) or the aforementioned Biscuits & Gravy. Or go big with entrées such as Pork Cheeks Cheese and Grits or Chicken and Waffles with salt and pepper jidori chicken “nuggets”, brie and thyme waffle, white balsamic caramel, Kool Aid and paté fruits.

Looking for something fresh-cracked? Sushi Roku has you covered with Sam I Am Green Eggs and Ham (crispy potato cake, chimichurri hollandaise, poached eggs, serrano ham dust) and more. And of course, there are also several Asian-inspired dishes such as a selection of raw Crudos, such as Yellowtail Diced Chili (ginger, garlic, ponzu, olive oil) or Big Eye Tuna (truffled tamari, parmesan cheese, olive oil). Plus, put the fizz in your Champagne brunch with Seasonal Fruit Belinis, Moro Blood Orange Mimosas and a selection of fine sparkling wines.

Additional dates in the Champagne Brunch series will be announced at a later date, but you can stay in the know by checking in on Sushi Roku’s Facebook page.

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About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

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