Built around staples such as raw fish, rice, seaweed and other non-wheat ingredients, sushi and other traditional Japanese fare seems like the perfect fit for a gluten-free diet. However, possessing a long history with gluten-free diners, Chef Shin Toyoda of Sushi Roku knew this protein could be found in all sorts of unsuspecting places. This includes the ubiquitous Soy and Ponzu sauces, both of which commonly contain wheat and other gluten-filled grain. Chef Toyoda tackled the challenge and created Suhi Roku’s own housemade Gluten-Free Soy and Ponzu sauces.
Next, the Sushi Roku team had to take on a sticky situation with sticky sushi rice: finding a gluten-free rice wine vinegar that still delivered the same tangy flavor and texture. After much experimentation, Toyoda created a gluten-free recipe, which means all Sushi Roku sushi is now available as gluten-free. But that’s just the tip of the iceberg, as Chef Toyoda had to make sure none of the traditional marinades or toppings, such as sesame seeds which are often coated with wheat products during the roasting process, contain any gluten.
Ultimately, after months of cooking, tasting and testing, Chef Toyoda and the Sushi Roku team are proud to reveal the fruits of their efforts with an extensive 22-item Gluten-Free Menu. Available during lunch and dinner, choose between 10 different appetizers, including Octopus Sashimi “Kyoto Style” with herb vinaigrette, or Filet Mignon-wrapped Asparagus with soy mirin sauce. Or sample the five different salad, soup and rice plates, such as Sashimi Salad with frisee & soy ginger, or King Crab Fried Rice. Finally, enjoy 3 hearty entrées or 4 specially-designed sushi rolls, such as the “Jidori” Free Range Chicken with yuzu ginger relish, Prime Ribeye Steak “Japonais” or the Baked Lobster Roll with creamy miso sauce.