DINING
booK
a tee
time
I
sushi is served
New dining area adds flavor to Indian Wells Golf Resort
ndian Wells Golf Resort has
earned well-deserved accolades for its innovative
dishes. Now the restaurant has
broadened its menu with its
new sushi bar.
Opened in November, the former private dining room
has been transformed
into a casual Asian-inspired dining spot.
Indoors there are new
tables and chairs and a
five-seat bar where you can
see the masterful creations in
the making. The Eastern décor
flows outdoors and into the
sushi garden where there are
couches and tables.
Select sushi items also are
available in the main restaurant.
The talent behind the opera-
tion is Akio Naito, an awardwinning third-generation Japanese sushi chef who's owned
restaurants in Tokyo and Colorado. He most recently worked
in the Rio's sushi restaurant in
Las Vegas.
"Akio is doing some things
very different than American
chefs," says Scott Winant, Director of Food and Beverage at In-
The new sushi bar, featuring authentic rolls (left)
is helmed by acclaimed Chef Akio Naito (inset).
dian Wells. "His sushi is one of
a kind. He's far and above the
best sushi chef I've seen."
The menu features 10 to 15
specialty rolls and assorted sushi
platters. There's also an extensive sake list and Japanese beers
that cater to micro-brew palettes.
The sushi bar is open TuesdaySaturday from 3 p.m. to closing.
ON THE MENU
3 favorites from Chef Akio Naito
9 Soft Shell Crab Roll: Soft shell crab,
scallion, avocado, masago, cucumber,
sesame seeds.
9 Hawaiian Sunrise Roll: King crab,
shrimp, avocado, jalapeno, cilantro, mango.
9 Red Dragon Roll: California roll with
avocado and spicy tuna on top.
CLICK HERE FOR DINING HOURS & MENUS • CLICK TO MAKE AN ONLINE RESERVATION
