By Susie Timm, Chief Operating Foodie

Looming sushi tower

I love sushi. I love sashimi. I love sushi rolls. I love hand rolls. I love crazy weird cream cheese filled fried stuff. I love it all.

Of course, I also love steak. Filets, rib eyes, NY Strip. I also love it all.

When I first saw Roka Akor open on Scottsdale Road, it didn’t occur to me that they would offer sushi and steak and lots of other delectable bites in between. I am glad I saw the err of my ways!

Jay and I settled into a feast at Roka Akor a few weeks ago and it’s not one I have soon forgotten.

I was really excited to see that Roka offers a price range that suits every foodie. For instance, their Izakaya menu is small plates and small prices (under $10). Starters and soups range between $4-$14. Sushi or Sashimi ranges from $8 to market price and entrees from $16.50 to market price.

We started our meal with Roka’s signature appetizer, the butterfish tataki with white asparagus and yuzu. It literally melted in my mouth. I really enjoyed the salty, spicy and rich flavor combination. I paired it with a glass of sake and could not believe how crisp and balanced it made the entire dish.

Butterfish delights!

We also sampled the beef tataki with its tasty spicy chili ponzu sauce, though for me, the butterfish really reigned supreme in the tataki category!

Next, we tasted a HUGE sampling of sashimi and sushi. From blue fin tuna to salmon goma to their soft shell crab roll.  Each taste was different from the next. I found the blue fin tuna to be exceptionally fresh and tasty. We sat at the sushi bar and were able to interact with Executive Chef Ce Bian and Sushi Chef Joe Chan.

Quite the sushi boat

We loved the chance to ask lots of questions and witness some of their stellar knife skills first hand!

Chef Chen has his way with ahi

Next we tried Robata grilled scallops and Madagascan Tiger prawns. The scallops were grilled with a crispy charcoal flavored outside and were silky inside. The Tiger prawns were served on a yuzu and citrus peel base and were quite possibly the most interesting presentation of the evening.

Madagascan Tiger Prawns that roamed the earth

The next two dishes were both made on the Robata grill and received high marks. The grilled tenderloin with truffle broth was tender and flavorful. The pork belly had a sweet glaze and was accompanied by Daikon radishes, chives, wasabi and golden beets. It was layer after layer of intense flavor.

Perfectly seared tenderloin!

But wait, there’s more. In fact, my absolute favorite two items of the night. Grilled asparagus and grilled sweet corn. Awwwwwwwwwww yea. Seriously. I am on a never-ending quest for perfect asparagus. I think I may have found it! This stuff was excellent. And the corn! Oh my! It had garlic butter oozing from every kernel. I have actually had food fantasies about this corn since our dinner. It reminded me of the corn festivals I attended as a kid in Wisconsin. Charcoal grilled, smoky flavor and dripping with butter. Happy sigh.

Asparagus Bliss

I was wrapped in my sweet corn haze and they brought out a plate of sweets for us to sample. I loved the orange-banana cake and the mango cake. Both were light and a lovely finish to the evening.

A dessert tray fit for a queen! (me!)

Roka Akor is now open for lunch from 11:30-2:30 Monday thru Friday. Which of course means easier access for me to have sweet corn. And sushi. And steak.

Try this Scottsdale gem with Foodies Like Us on May 13 as we present: A taste of Japan: Sushi, Shochu and Sizzle! Click here for more information!