Whether you’re craving a slice of top-grade wagyu beef or an artful plate of sushi, you can find both at Churasuko, a new Brazilian-Japanese fusion restaurant in Tysons.
Part Brazilian steakhouse and part Japanese omakase concept, Churasuko, which opened Dec. 17, is a blend of cultures. Its name is the Japanese word for churrasco, the South American style of slicing grilled meat off the skewer at the table. Restaurateur Derek Liu coined the fusion concept as a way of differentiating the experience from other area churrascarias.
“We already have Fogo de Chão, Chima and all the other Brazilian steakhouses in the area,” Liu says. “Just a Brazilian steakhouse alone wouldn’t be able to attract that much attention.”
Churasuko is his third foray into the restaurant biz. He opened Gyuzo Japanese BBQ in 2020 and Uzu Revolving Sushi in 2024, both in Rockville.
Eye-Catching Presentation
Liu aims to make fine dining at Churasuko a memorable and decadent night to remember. Priced at $200 per person, the pre-fixe Churasuko Experience is a multi-course meal that includes top-quality sashimi, miso lobster bisque, Wagyu fried rice, and all-you-can-eat continuous rounds of A5 Japanese Wagyu, American Wagyu and Australian Wagyu. Save room for desserts such as jasmine tea velvet brûlée and citrus bloom pudding.
For smaller appetites, an a la carte menu features options such as oysters on the half shell, edamame purée salad, beef gyoza and lobster tempura.
The fusion concept is also captured in a dazzling Fire & Ice Seafood Tower featuring two tiers of premium ocean fare. The flame-heated upper level includes oysters Rockefeller and grilled lobster and shrimp. On the bottom, dry ice chills jewel-toned sashimi skewers and raw oysters.
Whereas salad bars are a common fixture in other Brazilian steakhouses, Churasuko has an omakase sushi buffet. A vaporizing mist emanating from the buffet table keeps things chilled and provides a bit of theater to the display.
Signature Sips
A bar with a gold, cage-like overhead lighting feature forms the centerpiece of of the dining room. That’s where diners will find an array of Japanese whisky and sake selections, plus signature cocktails. Temptations in the latter category include a creme brulee martini (Bowmans Vodka, Mr. Black, Licor 43, an espresso shot and heavy cream) and the Pina Caipirinha (shishito-lemongrass-infused tequila, Leblon Cachaca, pineapple juice, coconut cream and lime).
Another captivating quaff the works is the Full Moon. “There’s galaxy glitter inside of the cocktail, and we’re doing an ice ball on top of that to mimic the moon,” Liu says. “Then we’re going to set that one on fire.” He expects this spellbinder to debut in the coming weeks.
Dazzling Décor
Artfully placed LED lights and sake barrels give the dining room a modern and minimalist Japanese vibe, while botanical elements and a rock wall speak to the Brazilian part of the concept. Liu says he sourced and designed the restaurant’s accents himself.
The space, which seats about 100 people, includes a 30-seat bar, seven high-tops, and an upscale dining area (where The Churasuko Experience is served) with 15 tables.
A private party room that seats 25-30 features two disco balls and an LED screen that can be personalized with a celebrant’s name, Liu says.
A History of Success
To bring his idea to fruition, Liu worked with Edward Wong, CEO and founder of Ivea Concepts and Churasuko project manager Danny Nguyen. Ivea is a partner in Liu’s other restaurants and owns several other popular Asian spots in our area, including Tiger Dumplings in Clarendon and Gyu Shige and Urban Hot Pot, both in the Mosaic District.
Currently, Churasuko is open Wednesday-Friday for dinner and Saturday and Sunday for lunch and dinner. The restaurant is located at 1755 Tysons Central St. in Vienna.