Wagyu Week

Thanks to the grand success of Wagyu Week at Katana, Sushi Roku Hollywood will also pay homage to A5-grade Japanese Wagyu beef with its own weeklong specialty menu. From Monday, April 28 through Sunday, May 4, guests are invited to order various preparations and cuts of the perfectly marbled meat. Highlights from the special Wagyu menu include Carpaccio with parmesan and avocado, Robata skewers, Toban-yaki-style (grilled over hot stones), and a Tasting for Two. Known for its trend-setting sushi offerings, the restaurant will also offer an assortment of raw sushi-style cuts, such as nigiri, tataki, tartare, and gunkan. The full Sushi Roku menu will also be available.

MENU: From the Kitchen

Gyoza with kimchee ($16)

Meatball Lettuce Cups with truffle soy black pepper mustard ($15)

Saga Slider with tomato, lettuce, onion, and yuzu ranch ($12)

From the Robata Bar

Wagyu Skewer with garlic ($18)

Skirt Steak Skewer with black pepper sauce ($12)

Yaki-niku BBQ-style with Asian marinade ($38)

New York Toban-yaki [3oz.] grilled on bincho charcoal with ponzu sauce ($48)

From the Sushi Bar

Nigiri [2 pc.]: sushi-style, seared and topped with garlic, green onions, and sea salt ($18)

Tataki: Wagyu beef sashimi with wasabi root and garlic ponzu ($28)

Gunkan: sushi-style beef tartare with caviar ($16)

Carpaccio: thinly sliced with wasabi truffle oil, avocado, and parmesan ($21)

Wagyu Tasting for Two ($62/couple)

Wagyu Skewers

Beef Tartare, “sushi-style” with caviar

Wagyu Nigiri, seared and topped with garlic, green onions, and sea salt

WHEN: April 28-May 4, 2014