JING has officially arrived in Scottsdale, bringing its signature blend of globally inspired cuisine, subtle Asian influence and high-energy dining to the Valley. Marking the brand’s first Arizona location and fourth nationwide, JING Scottsdale opened at the corner of Scottsdale Road and Shea Boulevard following a dramatic $11 million transformation, joining established outposts in Aspen, Denver and Las Vegas.
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At its core, JING – which translates to “energy” – delivers a bold culinary experience centered on sushi, prime steaks, and premium seafood. It reflects the strategic vision of Charlie Huang, founder of JING Hospitality Management Group, and Vice President Alex Kane, developed in close partnership with Corporate Executive Chef Thomas Griese. Leading JING’s culinary direction since 2019, Griese trained under renowned chefs Thomas Keller, André Rochat, and Michael Mina. At JING Scottsdale, he blends refined technique with global perspective, layering subtle Asian influence into masterful interpretations of classic ingredients while shaping an elevated, immersive dining experience.
“We set out to capture the high energy dining experience that JING is so well known for, and that’s why JING Scottsdale is as much about the atmosphere as it is the food,” said Griese. “Guests can start with carefully crafted cocktails and shareable plates, move into elevated dinner courses that showcase globally inspired flavors, and linger as the evening unfolds. Dining at JING Scottsdale is an experience where the menu, the energy, and the moment come together to create connection.”
The menu moves effortlessly between precision and indulgence, spanning hand-crafted sushi rolls, nigiri and sashimi, raw bar selections, hand-folded dumplings, shareable plates, Wagyu hot rock, grains and noodles, chilled and fire-roasted shellfish platters, and Josper-grilled meats. The result is a menu that feels elevated yet accessible, balancing premium ingredients and polished technique with an approachable price point that invites guests to return often. Signature dishes include the Famous Peking Duck, served with delicate flour wraps, fresh leeks and cucumber, and traditional hoisin sauce; the lauded Tuna Pizza, topped with ponzu aïoli, yuzu soy, crispy capers, and truffle oil; and the Alaskan Snow Crab roll, made with Alaskan snow crab and kanikama wrapped in soy paper and finished with warm ponzu butter.
The kitchen is anchored by a rare Josper charcoal oven and grill imported from Spain – used by only a handful of restaurants in the Valley and the first JING location to feature one. Fueled by a unique mixture of Binchotan charcoal as well as mesquite, pecan, and fresh oak woods that burn at extreme heat, the Josper delivers depth, intensity, and unmistakable flavor. Highlights include the Longbone Tomahawk, a show-stopping, live-fire grill steak with deep char; Colorado Lamb, prepared over intense charcoal heat to highlight its natural richness and succulence, and the Josper Roasted Shellfish Platter, a presentation of Alaskan King Crab, Skull Island tiger prawns, Boston middle neck clams, Prince Edward Island mussels, half a Maine lobster, and Kusshi oysters. The full dinner menu can be found here. A separate vegetarian and vegan menu (found here) is also available, featuring thoughtfully composed plant-based selections.
The upscale menu is complemented by a dynamic beverage program that includes an extensive wine list of globally recognized labels and a sake program highlighting premium Junmai Daiginjo selections that pair seamlessly with sushi, seafood, and grilled meats. The cocktail menu showcases Asian-inspired ingredients through modern mixology techniques. Standouts include the Drunken Buddha, a bright, layered blend of citrus-infused vodka, limoncello, and fresh pineapple juice, finished with a tingling Buddha Button garnish; Not White Duck, blending smoky mezcal with the rich cherry depth of Luxardo, brightened by tart tamarind and fresh lemon, and finished with a touch of charcoal for a smooth, inky edge; and Purple Facts, a bold yet refined mix of Purple Tanqueray gin, toasted coconut and fresh lime, finished with silky coconut foam. Seasonal cocktails rotate throughout the year, alongside a curated selection of inventive zero-proof options. The cocktail menu can be found here.
Owned and operated by JING Hospitality Management Group, the 10,000-square-foot restaurant has been completely reimagined into an ultra-chic destination. Interior designer Heather Hassan of Chapin House worked alongside design architect Emiko Design, CW Architecture, and Harris Construction to bring the vision to life. The design reflects JING’s signature balance of chi and feng shui principles, contrasting fire and water elements while embracing a look that feels distinctly Scottsdale. The space incorporates rich green tones and upscale finishes that nod to the desert landscape while embodying JING’s core identity: energy.
Dramatic waterfall chandeliers, champagne glass–inspired columns, a statement mid-height wraparound bar, plush booth seating and varied ceiling heights accented in gold create a dynamic environment. As the evening unfolds, programmable lighting, shifting chandelier colorways, and immersive audiovisual elements – designed by SoundFX, e11even Sound and Duskworks – work in concert to create the subtle yet intentional energy that defines JING Scottsdale. Extending the experience outdoors, expansive patios feature a sleek fire pit, lounge seating and dining tables for seamless indoor-outdoor flow.
JING’s signature dining experience begins with one of the most robust happy hours in the Valley, transitions into elevated dinner service, and builds into a sophisticated lounge atmosphere as the evening unfolds. Happy hour runs daily from 3 to 6 p.m., featuring sushi rolls, shareable plates and polished cocktails (menu here). By 6 p.m. the restaurant is in full swing with traditional dinner service. As night falls, DJs subtly activate the space beginning at 7 p.m. on weekdays, and 8 p.m. on Fridays and Saturdays, carrying the atmosphere until close.
Located at 10605 N. Scottsdale Road in Scottsdale, JING seats 154 guests in the main dining room, 28 at the bar, 84 across two covered and heated patios, and 16 in a private dining room. Hours of operation are Sunday through Thursday from 3 to 11 p.m., and Friday and Saturday from 3 p.m. to midnight. Beginning in March, lunch will be offered Monday through Friday starting at 11 a.m. Reservations are recommended and can be made at jingrestaurant.com or by calling 602-699-8888.
