Roka Akor brings an innovative combination of contemporary Robata Japanese cuisine and stunning design to six locations across the U.S., including Scottsdale, San Francisco, Houston, Chicago, Skokie, and Oakbrook, IL. Roka Akor’s principle Robata Japanese cuisine is prepared on a twelve-foot robata grill that uses mesquite charcoal with flames that can raise temperatures up to 1,900 degrees. The restaurant’s name is derived from two words: RO and KA. The meaning of the first word is hearth, a gathering place where people socialize and take in the ambience; the latter stands for a burning fire and projecting energy. In alignment with the restaurant’s name, Roka Akor’s design features a centrally located robata grill that provides the heart of the visual experience, surrounded by rich wood décor and sleek lighting. Guests are encouraged to speak with the chefs about the food to create an interactive and engaging dining experience.
Roka Akor’s menu changes seasonally, including a rotating selection of prime-cut steaks, seafood, and vegetables with Japanese-inspired marinades and sauces, along with sushi and sashimi. The menu is broken into several sections, including cold appetizers, hot appetizers, modern-style nigiri, premium sushi, and selections from the robata grill. Prime-Cut Steaks pair with tableside shaved truffles, Wafu Dressing (savory soy vinaigrette), chili ginger sauce, or signature black truffle-infused aioli; all fish comes with Himalayan rock salt, a delicate seasoning that won’t interfere with the natural flavor of the fish; and Japanese Wild Mushroom Rice Hot Pot has an add-on black truffle option to complement as a side to any protein. For more adventurous guests there is the option of the Omakase, a personalized tasting menu prepared with premium in-house ingredients that is translated to mean “to entrust the chef”.