A Japanese Brazilian Fusion Steakhouse in Tysons is First of Its Kind

"At Tysons' swanky new Japanese-Brazilian steakhouse Churasuko, you can get wagyu carved tableside, sashimi skewered like meat, and a seafood tower with both dry ice and flames. As far as owner Derek Liu is aware, it's the first restaurant in the country combining the two cuisines. At the same time, Liu views it as very on-trend: "You're seeing a lot of the big names out there, all the steakhouses having sushi on their menu already.""

"Liu, who previously worked in e-commerce, entered the restaurant industry in 2020 with Gyuzo Japanese BBQ in Rockville. It's since expanded to four locations and counting, including in New York and, soon, Anaheim, California. In 2024, he also launched Uzu Revolving Sushi in Rockville, which is also franchising around the country. (He expects to have 20 locations over the next two years.)"

"It also had a larger basement carryout kitchen, but it was far enough from the second-floor mezzanine dining room that Liu worried food may get cold before it hit tables. "I came up with this idea that it has to be a Brazilian barbecue, where you have the big skewers and you carry them up through the elevator," he says."

Churasuko in Tysons combines Japanese and Brazilian cuisines with tableside wagyu carving, skewered sashimi, sushi offerings, and theatrical seafood towers featuring dry ice and flames. Owner Derek Liu entered restaurants in 2020 with Gyuzo Japanese BBQ and expanded that concept to multiple locations while launching Uzu Revolving Sushi in 2024 with national franchising plans. Liu partnered with Ivea Restaurant Group and adapted the building layout into a churrasco concept that uses an elevator to deliver large skewers upstairs. The downstairs dining room and bar are open now; the upstairs dining room opens mid-January with a grand opening and expanded menu in February. The menu includes Japanese and Brazilian dishes plus fusion items like Brazilian cheese bread (pão de queijo).

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