Born in Seoul, South Korea, chef Yohan Yun first began working in sushi restaurants when he was 16. However, he credits his father with teaching him many of the skills that he still uses at Big Eye Sushi Bar to craft miso, soy sauce, and nato, a type of fermented soybean. The menu spotlights never-frozen fish; even the maki use rice sparingly. The rolls instead accessorize the tightly bundled fish and vegetables with such adventurous ingredients as chipotle cream sauce and thin slices of lemon. Orders of sashimi arrive with fragrant ginger sauce or jalapeños, keeping diners from tossing chopsticks to rakish musketeers having sword duels.
Sushi Roku’s menu is loaded with delicious cuisine and numerous sushi options. Light your appetite’s fuse with a selection of hot and cold appetizers, such as edamame hummus with wonton chips ($8) or the sauteed Chinese green bean dish known as ingen itame ($7). After miso soup with tofu ($4), taste-test the restaurant’s voluminous collection of sushi ($4¬–$10 for two pieces) and sashimi ($8–$20 for four pieces) options, which include freshwater eel, squid, smelt egg, yellowtail, and luck dragon. Hunger assassins artfully disguise themselves as plates of grilled filet mignon served with mashed potatoes and homemade teriyaki sauce ($31), or panko-crusted salmon accompanied by wasabi cream and tonkatsu sauce ($21).
Dai Hayashi traveled the world for nearly 20 years before learning that his favorite home wasn't somewhere on a map, but in the kitchen. After leaving Tokyo in 1977 and exploring Russia and Europe, he found himself in Los Angeles, in the kitchen of Hana Sushi, where he became an astute apprentice in the Japanese culinary art of careful slicing and assembly. Dai stayed put in Southern California for 24 years, during which time he worked as a chef and eventually opened his first restaurant.
In 1993, Dai packed up his spatulas, kids, and other inanimate objects and moved to Scottsdale, where he harnessed his years of expertise to open Sushi Ko. Today, he works alongside his children—Ika and Hikaru—behind the sushi bar, slicing fresh fillets and dutifully participating in wasabi-eating contests.
Executive chef Sunil Kumar's healthy twists on Indian dishes earned Bombay Spice Grill the Best Food award at the 2009 Scottsdale Culinary Festival. Across the restaurant's Phoenix and Chicago locations, olive oil, instead of traditional ghee or butter, creates a heart-healthy base for vegan versions of curry, vindaloo, and other classic Indian sauces. Kitchen maestros top build-your-own entrees with these sauces, mingling rice or quinoa with vegetables, chicken, tofu, and beef. To compliment these dishes, Bombay Spice serves wine and beer from around the world by the bottle, glass, or bathtub.