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Churasuko has introduced an unusual fine-dining concept to Tysons: Japanese cuisine fused with the tableside grilling tradition of a Brazilian steakhouse.
The restaurant opened Dec. 17, 2024, at 1755 Tysons Central Street after months of construction and a soft-opening period. Its name is the Japanese pronunciation of “churrasco,” the South American practice of serving grilled meat directly from skewers.
The idea took shape more than two years earlier, when the founding team toured the vacant 9,200-square-foot former home of Jack’s Ranch. The two-level property, which already had two kitchens, an elevator and several service areas, led the group to pursue a concept distinct from established Brazilian steakhouse chains.
Restaurateur Derek Liu developed Churasuko after founding Gyuzo Japanese BBQ in 2020 and Uzu Revolving Sushi in 2024, both in Rockville. He partnered with Edward Wong, founder and CEO of IVEA, who helped secure the lease and provided strategic support. Project manager Danny Nguyen oversaw the concept’s transition into an operating restaurant.
Wong’s group also has interests in Tiger Dumplings in Clarendon, along with Gyu Shige and Urban Hot Pot in the Mosaic District.
A $200 Wagyu-centered experience
The restaurant’s signature prix-fixe meal, called The Churasuko Experience, costs $200 per person. It combines premium sashimi, miso lobster bisque and Wagyu fried rice with unlimited servings of Japanese A5, American and Australian Wagyu carved at the table.
Instead of the salad bar commonly found at Brazilian steakhouses, Churasuko offers an omakase sushi buffet. A cooling mist keeps the sushi chilled while adding to the presentation.
Another elaborate offering is the two-level Fire & Ice Seafood Tower. Its heated upper tier holds oysters Rockefeller, grilled lobster and tiger shrimp, while dry ice cools raw oysters and sashimi skewers below.
À la carte choices include beef gyoza, lobster tempura, edamame purée salad and Golden Umami Corn. The drinks program features Japanese whisky, sake and cocktails such as a crème brûlée martini. A planned Full Moon cocktail incorporates galaxy glitter and a flaming ice sphere.
Multiple spaces under one roof
Churasuko has seating for about 100 guests. A 30-seat bar framed by gold, cage-like overhead lighting anchors the dining room, while seven high-top tables provide more casual seating.
The main upscale dining area contains 15 tables and hosts the prix-fixe experience. A private room for 25 to 30 guests includes two disco balls and a customizable LED screen.
Located in The Boro, the restaurant is near Leesburg Pike, the Dulles Toll Road and the Greensboro Metro station. Retail parking includes two free hours, and valet parking is also available.
Early customer responses have emphasized the seasoned meats, friendly service and owners’ presence in the dining room. Carryout offerings have included takoyaki, chicken karaage, chicken teriyaki and flank steak.
Churasuko currently operates Wednesday through Sunday. Dinner begins at 5 p.m. on weekdays, while weekend service starts at noon. Although the concept has reportedly drawn interest for possible locations in New York City, Miami and Las Vegas, the team remains focused on its Tysons restaurant.