Latest Reviews
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Wife and I had lunch there today at 11:50 AM. It was crowded and we had to sit at the sushi bar. The counters were a bit too high to be very comfortab…
Lloyd Bentley
Hiro Sushi
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High quality preparation and ingredients here results in superior dishes. This place can be very busy so if you are without a reservation, I suggest y…
K C Foore
Hiro Sushi
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Great service and friendly staff, I really enjoyed eating here! My personal favorite and roll that I would recommend is the Crazy Roll. I've only eate…
Zach
Hiro Sushi
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Hiro Sushi is open for Casual Dining. Hiro Sushi serves Japanese and Sushi dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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9 Reviews on “Hiro Sushi”
Great service and friendly staff, I really enjoyed eating here! My personal favorite and roll that I would recommend is the Crazy Roll. I’ve only eaten here once but I could see that regulars were treated like close friends. Hopefully your experience will be as good as mine
Although the sushi was tasty, we felt the portions were very small and over priced.
Great sushi place at Scottsdale coming from Georgia according to my friend Dr. Johnatan Hwang doesn’t get better than this
Nigiri Sushi Review. Sushi definitely is my favorite food. However, I have tried several sushi restaurants in the valley and most of them are mediocre or lower than the standard. Hiro sushi is the only place in the valley which can meet my standard. Two weeks ago, I visited there with my family and I found that the chefs special had Spanish mackerel and bonito. Then, I have an idea that I want to try the traditional way to enjoy the sushi, although we also ordered several dishes as well. This review will focus on the sushi because it was impressive me. I ordered the following sushi: Spanish mackerel, yellow tail tuna, and bonito. Please be careful my sequence on the above. The Spanish mackerel called aji in Japanese is classified to the silver-skinned fish. The yellow tail tuna called hamachi in Japanese is classified to the white meat fish. The bonito called katsuo in Japanese is classified to the red meat. When I started to eat sushi, I always started from silver-skinned fish first and then white meat fish and red meat fish because the sliver-skinned fish has the lighter taste and the red meat fish has the stronger taste. On the other hand, if I want to distinguish the taste difference between each fish, I need to eat from the light taste to the strong taste. When the chef presented the Spanish mackerel sushi in front of me, I found the chef put a little bit scallion and ground ginger on the top. The meat was shining particular near skin part, which indicated this fish was very fresh. After I tasted, I found that the meat texture was very tender and the special flavor from the fish came out from every chewing. Scallion and ginger also played important roles because they enhanced the fish flavor. Then, the light taste from this Spanish mackerel sushi refreshed my taste bud and aroused my appetite. The yellow tail tuna is my favorite and this is the right time to eat because the yellow tail tuna always accumulates body fat during this season. When the yellow tail tuna sushi was ready, I easily observed the fish had perfect body fat. I dipped a little bit soy sauce before I ate. When I chewed it, I really enjoyed this one because the amount of body fat in this yellow tail tuna was at the optimal level, which indicated the quality of the yellow tail tuna was outstanding. I also found that the chef executed well on the ratio of rice and wasabi in the sushi as well. Then, when the fresh taste from the yellow tail tuna mixed with the sweet taste from the rice and the spicy taste from the wasabi plus a little bit salty taste from soy sauce, this combination ignited my taste bud to the climax. Bonito is a kind of fish very difficult to deal with because it deteriorates very fast. The sushi chef needs to process first when it arrives. In Hiro sushi, the chef grilled its outside a little bit to seal the fresh meat inside. There were also some scallion and ground ginger on the top of sushi as well. After I tasted this one, I found that the chef executed the grill part very well because the grill taste did not overwhelm the fish taste. The taste from scallion and ginger also cover part of the grill taste. Thus, you can taste the fish flavor without any interference. It was a wonderful finale. Although Hiro sushi was more expensive than others, it was worthy because it not only offered you the finest quality food in the valley but also showed you how to execute the Japanese cuisine authentically.
This place was pretty good. A little pricy on the drinks though.
My favorite sushi bar. Comfortable. Good staff.
Finally, a beacon of hope in the desert! Seriously, we have tried seven places recommended to us after moving here and have been disappointed … until Hiro’s!