Scottsdale Sushi Shop Assembles Culinary Dream Team

The Place: J’s Kaiyo Sushi + Bar
The Dish: The Flown-in-daily fresh fish
The Chefs: Jason McGrath & Todd Register
By: MMPR

Dive into a dining experience overflowing with fresh flavors and flown-in-daily ingredients, all handcrafted by two top Valley chefs and served inside a hidden gem in the heart of Scottsdale. J’s Kaiyo Sushi + Bar (4412 N. Miller Rd., 480-427-2526) not only serves the freshest fish at the sushi bar-even closing on Sundays because there’s no fresh fish delivery on that day-this innovative restaurant also offers an irresistible menu of sharable Mediterranean- and Eastern-influenced dishes. Led by chef Jason McGrath and sushi chef Todd Register, think Moroccan-spiced racks of lamb ribs, or a crab-stuffed and fire-charred avocado rolled in exotic Asian seeds and spices.

J’s Kaiyo is also a family-driven (and family-friendly) affair. Named after owner Peji Malihi’s son (and chef Jason McGrath’s nephew), Jayden – J for short, this casual and welcoming space offers a kid’s menu. Meanwhile adults will love the extensive menu of Japanese sake, craft cocktails, and fine wines and beers. Importing the best of Japan’s communal izakaya drinking culture to Scottsdale, diners can share bottles of unique sake flavors or toast with handcrafted cocktails customized to complement the flavor profiles of the dining menu.

Located on the SW corner of Camelback and Miller roads in downtown Scottsdale, J’s Kaiyo offers a sunlit space with towering blue walls and modern beach décor that brings a taste of the ocean, or kaiyo in Japanese, to the Valley. Grab a quick meal at the sushi bar, or settle in on the expansive patio or soaring dining room.

At J’s Kaiyo, the quality of ingredients is what makes the difference, says both chef Register (formerly of Stingray, RA and Roka Akor) and chef McGrath, who was practically raised in the kitchen by his father and James Beard Award-winning chef, Robert McGrath. This includes fish delivered and devoured every single day to ensure the highest quality and flavor. “The focus is always on keeping the dishes fresh, clean, and simple,” McGrath says. “The only thing you’ll find in our freezers is our mochi ice cream.” As Malihi likes to say, “the roll speaks for itself,” there is no need for heavy sauces, creams, or batters to give their sushi mouthwatering flavor. “It’s all about sharing creative, quality food with the community,” McGrath says.