NOW OPEN: IDG's New Flagship Concept—ROKU—Brings Elevated Teppanyaki Cuisine to the Sunset Strip

ROKU, INNOVATIVE DINING GROUP’S (IDG) NEW FLAGSHIP CONCEPT, BRINGS ELEVATED TEPPANYAKI CUISINE TO THE SUNSET STRIP

The renowned hospitality group debuts its new 8,000-square-foot restaurant and innovation hub featuring three distinct culinary components including teppanyaki, sushi and omakase, and hot and cold dishes

Innovative Dining Group (IDG) debuted its forthcoming flagship concept ROKU, bringing sophisticated Japanese-inspired fare to West Hollywood. ROKU will elevate the traditional teppanyaki experience to sharpened standards with an array of contemporary creations. The sprawling 8,000 square-foot indoor-outdoor space combines a cutting-edge setting on the Sunset Strip with high-quality ingredients and superlative sushi. ROKU also serves as an innovation hub for the IDG culinary team to experiment and craft new dishes for the global brand’s other Japanese concepts in Los Angeles, Newport Beach, Las Vegas, Scottsdale, and Dubai.

“With ROKU, IDG will present teppanyaki, a concept with a distinct perception, in a creative new way. For us, it is important to showcase our vision of teppan style dining with a polished display of culinary mastery, knife work, and exceptional ingredients,” says Lee Maen, Partner/Founder of Innovative Dining Group. “ROKU will blend some of the core sensibilities from Sushi Roku with our evolving signature style in order to offer something new for today’s intelligent diners.”

Chefs & Cuisine
The culinary team behind ROKU’s innovative menu is led by Corporate Executive Chef Tyson Wong, who alongside IDG’s Japanese executive chefs Hiroshi Shima and Jiro Kobayashi, oversees the development of the restaurant’s three distinct components—teppanyaki, sushi and omakase, and hot and cold dishes.

IDG excels in challenging the notions of classic concepts such as the steakhouse and sushi bar, and the reimagined teppanyaki experience at ROKU is no exception, with teppan chefs artfully preparing the highest quality proteins from both land (A-5 Japanese Wagyu, Dry Aged New York Steak, Jidori Chicken) and sea (Santa Barbara Spot Prawns, Hokkaido Scallops, Lobster Tail) at interactive, communal grill tables. Teppanyaki offerings will be accompanied by Japanese mushroom consommé, kale salad with mushrooms, hibachi shrimp, seasonal vegetables with shiso pesto, and steamed rice, with miso mustard, ginger, and truffle chimichurri dipping sauces.

“Bringing teppanyaki cuisine to Los Angeles in a new, unexpected way is an opportunity I’ve always dreamed of,” says Chef Wong. “L.A. attracts a sophisticated and international clientele, and we hope they appreciate our boundary-pushing menu.”

ROKU’s menu will highlight inventive new appetizers and entrées such as:

 Toro Tartare prepared tableside
 Salmon Caviar wrapped with daikon, shiso, and Osetra caviar
 Uni Toast with lemon tarragon béchamel
 Beet Tartare with wasabi, passion fruit, toasted pistachios, and crispy lotus roots
 Sautéed Foie Gras with candied pineapple and balsamic plum wine
 Kabocha and Butternut Squash, wood oven roasted with sesame chili paste

ROKU’s experienced sushi chefs will prepare traditional sushi and sashimi with the highest grade fish, in addition to an inventive six-course omakase ($80*), behind a live-edge walnut sushi bar. Guests can also enjoy iconic dishes from the Sushi Roku brand including Yellowtail Sashimi with diced chilies (the restaurant’s most popular dish), “Hanabi” featuring spicy tuna over crispy rice, and Seared Albacore Sashimi with crispy onions.

Bar Program
The beverage program showcases a thoughtful list of sake, wine, and one of the most extensive collections of Japanese whisky in Los Angeles, curated by Beverage Director Charity Johnston and General Manager Andrey Godzhik. The exclusively Japanese beer list consists of nearly 20 selections, including lesser-known brands in the U.S., such as Yo-Ho and Kiuchi. Craft cocktails ($13-17*) include:

 Pacific Scorpion – ROKU’s signature in-house infusion with Svedka, Svedka clementine, coconut, pineapple, passion fruit, watermelon, guava, and lychee, served in a glass bowl with a bamboo straw
 Silent Smoke – El Silencio mezcal, yuzu, agave, fresh grapefruit, and black sea salt
 Stranger in Paradise – fresh strawberry, shiso, Bulldog gin, and lemon

Design & Décor
The 8,000-square-foot, indoor/outdoor space features sweeping grand mahogany windows, which pivot outwards towards Sunset Boulevard. At the restaurant’s entrance, a 20-foot custom-painted mural by local emerging street artist Hans Haveron depicts Japanese iconography in bold black, grey, and red hues, with backlit glass panels. The patio dining areas share a relaxed, Asian resort styling. Larger parties have the choice of banquettes, larger round tables, or the communal round. A cluster of circular center booths are upholstered in a playful floral pattern and nine oversized silk pendant fixtures hang from above. Seating is an eclectic combination of upholstered booths, settees and Mid-Century ‘hair pin’ chairs. Leather armchairs and upholstered side chairs are paired with flamed white oak tables enhancing a relaxed, stylish feel. An overhead skylight with vintage Japanese lanterns illuminates the lounge.

While the front section of the restaurant offers a bar and lounge area with tables and booths, the back half houses the sushi bar crafted from live-edge walnut wood, where walk-in guests can enjoy sushi and omakase preparations. Large authentic sake barrels suspended above create a visual separation between sushi and teppanyaki. Imported from Japan, ROKU’s four teppanyaki grills are paired with a custom walnut top. Large parties of up to 28 guests can enjoy an authentic Japanese cooking experience. The three colorful hoods above the grills provide a dramatic backdrop to the performance. The restaurant also contains a private dining room, which will be built out for events in the coming months.

ABOUT ROKU:
ROKU is located at 9201 Sunset Blvd. in West Hollywood, CA 90069. The restaurant serves elevated Asian and teppanyaki cuisine alongside craft cocktails, wine, and Japanese beers, sake, and whisky. ROKU is open Sun. & Mon. 5:30-10:30pm, Tues. & Weds. 5:30-11:00pm, and Thurs.-Sat. 5:30pm-12:00am. Starting November 30, ROKU will open for lunch Mon.-Fri. 11:30am-2:30pm. For more information, please call 310.278.2060 or visit www.ROKUSunset.com, Facebook, Twitter, or Instagram.

ABOUT INNOVATIVE DINING GROUP:
Founded in 1997, Innovative Dining Group (IDG) is known for its success in reimagining concepts including the steakhouse, sushi bar, and robatayaki restaurant. IDG operates some of the most popular and successful restaurants and lounges in Los Angeles: Sushi Roku (with locations Santa Monica and Pasadena), BOA Steakhouse (with locations in West Hollywood and Santa Monica), Katana in West Hollywood, Robata Bar in Santa Monica, and the brand’s new flagship concept, ROKU in West Hollywood. The company also operates a Sushi Roku at the Forum Shops at Caesars Palace in Las Vegas, one at the W Scottsdale, and the newly opened location at Fashion Island in Newport Beach. Overseas, the group operates a BOA Steakhouse in Abu Dhabi, as well as a forthcoming Katana in Dubai. In addition to its renowned brick-and-mortar locations, IDG opened two concepts at LAX airport: B Grill by BOA Steakhouse in partnership with Areas USA, and Luckyfish in partnership with Star Concessions. All of IDG’s venues reflect bold, modern interpretations of traditional concepts, reflective of the company’s dynamic partners. For more details please visit IDG’s website or Facebook page.

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