Sushi Roku Offers New Uni Dishes And A Seasonally Inspired Menu

Sushi Roku's executive chef Tyson Wong recently debuted uni dishes at the restaurant's Hollywood, Pasadena, and Santa Monica locations, in addition to also unveiling new seasonal offerings.

The uni, or sea urchin roe, is sourced from Ocean Queen out of Santa Barbara. Chef Wong has incorporated the briny, buttery sweet ingredient into dishes including Blue crab tartare with caviar and an uni udon entrée.

Other new dishes include tuna and beet carpaccio with goat cheese and yuzo misu; spicy tuna spring roll with popcorn shrimp, avocado, jalapeno, cilantro, and chile sauce; grilled octopus with garlic, salt, and olive oil; spicy pork belly with fried rice; Aji crudo with mackerel, ginger relish, and Amarillo sauce; and braised short ribs with ginger and garlic.

All three Los Angeles-based Sushi Roku restaurants will still offer diner favorites including the organic kale salad, Chilean seabass with truffle glaze, Katana sushi roll and steamed shrimp dumplings.

During happy hour, all Los Angeles locations also feature $5 lemon drop and Fuji apple martinis, $6 large Kirin Ichiban, hot and cold sake, and house red wine. Bar food offered during happy hour includes $3 edamame, oysters, and sautéed garlic green beans; $4 spicy tuna hanabi, chicken wings, and crispy shichimi chicken; and $5 seared albacore sashimi, pork kakuni sliders, and albacore tacos.