Wagyu Week

Premium-Grade Japanese Bungo Beef Dishes & Spirits Pairings

Sushi Roku in Newport Beach is announcing their inaugural Wagyu Week, with a tasting menu offering pairs of three Wagyu appetizers with three distinct Japanese spirits. The Wagyu Week tasting menu features Bungo beef, considered the highest-quality Japanese grade beef. Menu items for Wagyu Week include:

• Bungo Wagyu Skewer paired with Ginza no Suzume Kohaku Shochu: this light shochu is distilled from barley sourced from the same region of the premium Bungo beef in Japan (Oita), and is aged in re-purposed American white oak bourbon barrels giving the product a golden tint, and oaked, smoky nose and taste.
• Bungo Wagyu Sushi paired with Soto Sake: much in alignment with the quality of the Wagyu cut, this is a premium junmai daiginjo sake from Niigata, Japan, and an all-natural, gluten-free sake that has an elegant aroma, with a smooth taste of fresh apple, cucumber, and a hint of lime zest.
• Bungo Wagyu Steak paired with Akashi Whisky: this whisky is named after its hometown, translated as the “Sun Rise City”, from Kobe Bay in Hyogo, Japan. This blended whisky is smooth and light on the pallet with hints of apple, pear and peat.

UPDATE: The special delivery of award-winning Bungo Wagyu, available exclusively at Sushi Roku Newport Beach and ROKU Sunset, will be offered as a three-appetizer flight and also a la carte as full-size portions for the entire week!

For more information, visit sushiroku.com