Scottsdale’s most common dinner stalemate — half the table wants steak, half wants sushi — has had one clean answer since the early 2010s. Roka Akor builds its room around an open robata grill burning binchotan-style charcoal, and runs a sushi program serious enough to share the best-of lists with its steaks.
Pace it in waves: sushi first while the coals do their work, skewers and vegetables in the middle, prime steak at the end. Ordering everything at once wastes the format.
When to go: weeknights outside high season. Weekends and January through April need a reservation, and the counter disappears early.