J’s Kaiyo Sushi + Bar

NOTE: J’s Kaiyo was sold in 2018 and rebranded as Wok ‘N Roll Chinese-Sushi-SW Asian. The menu has expanded to include Chinese inspired dishes, but you will still find a few of the same sushi items such as Colleen’s Roll. You will not find Echigo beer, sadly.

I may strike you as a meat and potatoes girl, and you would be right. However, I do have a soft spot for sushi, which is quickly becoming an obsession (read more of my sushi posts here and here). Forever on the lookout for a spot near our house, I was thrilled to try this hidden gem on the SW corner of Camelback and Miller, J’s Kaiyo Sushi + Bar. Led by chef Jason McGrath (son of Valley favorite and James Beard Award-winning chef, Robert McGrath) and sushi chef Todd Register (formerly of Stingray, RA and Roka Akor) J’s Kaiyo is a warm family-friendly space located in the heart of Scottsdale in a stand alone building that once housed an Arby’s. Their sushi is prepared from fish that is flown-in-daily, the main reason for which they are not open on Sunday. Not wild about sushi? Fret no more as you can also choose non-sushi items such as Moroccan-spiced racks of lamb ribs, or beef short ribs with enoki mushrooms, cauliflower purée and plum dashi demi-glace. J’s Kaiyo caters to all ages, offering a kid’s menu for the younger set, and for adults an extensive drink menu of Japanese sake, craft cocktails, and fine wines and beers. I was delighted to see that among their selection of beer, they carry Koshihikari Echigo, a Japanese rice lager that I was introduced to at the now-closed pinnacle of sushi in the Valley, ShinBay. Because you cannot even find Echigo at Nobu or Matsuhisa, I found this to be an excellent sign. Look for me happily ensconced at the sushi bar eating some toro nigiri and sipping on an Echigo. J’s Kaiyo Sushi + Bar is open daily for lunch and dinner, but is closed on Sundays. Kampai! xoM

J’s Kaiyo Sushi + Bar is located at 4412 N. Miller Rd.

Order some spicy edamame while waiting.

Also not to be missed are the shishito peppers.

Tempura battered vegetables and shrimp.

The Colleen’s Dream Roll with ahi tuna, mango, cucumber, avocado and Fresno chili with a jalapeño vinaigrette. A portion of the sales go to the fight against ovarian cancer.