If humans are mostly made of water, and fish traditionally inhabit water, fish should naturally occur in the human body. Fix this gap in nature’s logic with today’s Groupon: for $20, you get $40 worth of sushi, fusion fare, and drinks at Sushi Roku inside the W Hotel in Scottsdale. This deal expires three months from today's date.

Sushi Roku’s menu is loaded with delicious cuisine and numerous sushi options. Light your appetite’s fuse with a selection of hot and cold appetizers, such as edamame hummus with wonton chips ($8) or the sauteed Chinese green bean dish known as ingen itame ($7). After miso soup with tofu ($4), taste-test the restaurant’s voluminous collection of sushi ($4¬–$10 for two pieces) and sashimi ($8–$20 for four pieces) options, which include freshwater eel, squid, smelt egg, yellowtail, and luck dragon. Hunger assassins artfully disguise themselves as plates of grilled filet mignon served with mashed potatoes and homemade teriyaki sauce ($31), or panko-crusted salmon accompanied by wasabi cream and tonkatsu sauce ($21).

Libations at Sushi Roku are creatively multifarious, ranging from variously flavored offerings of sake and an assortment of beers to specialty drinks such as the white peach sake-tini, which blends citrus vodka, ozeki sake, and white peach puree ($7). Or try the ginger lychee mojito, which adds fresh mint, lychee fruit, ginger, vanilla, and lime juice to Bacardi rum ($11) for a taste that satisfies the palate while appeasing stomach trolls. As a member of the prestigious Innovative Dining Group, Sushi Roku is exquisitely decorated with sleek, modern furniture, creating a luxurious ambience that guarantees a comfortable eating experience.

Valid for dine-in only; not valid with happy hour or other specials.

Reviews

Sushi Roku has been reviewed positively in Phoenix magazine and its oysters with uni and caviar dish was chosen as a 2009 Top 10 Dish by Howard Seftel of the Arizona Republic. More than 60 Yelpers give Sushi Roku a 3.5-star average, with TripAdvisors awarding it four owl eyes on average and Gayot giving it a 13/20:

• Head sushi chef Shin Toyoda has a good handle on the fresh fish, while executive chef Tim Fields (formerly of the Boulders Resort) puts together a generally pleasing balance of things exotic enough to appeal to serious Japanese diners and safer choices for everyday hotel guests. – Carey Sweet, Phoenix magazine
• The sea comes lapping up to the shores of Scottsdale with this fresh, briny mix of Washington State Hama Hama bivalves, sea urchin and caviar. – Howard Seftel, Arizona Republic