Following a gluten free diet has become a prominent medical and dietary trend, and restaurants have had to adapt to diners’ changing tastes.
Customers following a gluten free lifestyle avoid or are allergic to wheat, barley, and rye, are unable to eat anything with soy sauce (which contains wheat) and is a major component in many of the restaurant’s sauces.
After months of development and testing, the menu was installed not only in the Sushi Roku in Hollywood, but also in Santa Monica, Pasadena, Las Vegas, and Scottsdale, Arizona.
The new menu, which has been well-received by diners, includes seared albacore sashimi with ponzu sauce, and filet mignon-wrapped asparagus with soy mirin sauce and sashimi salad.
Vice President of operations Tim Cardenas notes that making the entire restaurant gluten free would not be feasible, because the sauces have a slightly different taste and are more expensive than the originals.