Contemporary Robata Japanese Cuisine featuring fare sourced from local purveyors – farmers and distillers.
Favorite dishes: Robata Grilled Japanese Shishito Peppers w/ponzu and bonito flakes, Seared Salmon and Snow Crab Roll, Yuzu Miso Marinated Black Cod in Japanese Agnolia Leaf, Wagyu Flat Iron with Maitake Mushroom and Egg Yolk, house-made dessert assortment.
Special feature: Exciting Business set lunches, great value.
Ambiance – 14/15 points
Modern, sleek and ultra-sophisticated design in the main dining area, with a private dining option. Open kitchen allows diners to watch the chefs work. A sexy subterranean bar features walnut wood sourced from Sonoma forest.
Food – 45/45 points
Chef Roman Petry creates a visually stunning, impeccably executed Japanese-inspired seasonal menu. The offerings include high-end steaks such as dry-aged and Wagyu, luxurious shaved truffle table service, spectacular seafood (flown in daily), vegetarian dishes, and amazing deserts. Read more on Chef Roman here.
Drink – 24/25 points
Do not miss the extensive whisky list which is enhanced by a lengthy selection of Japanese whisky. Crystal clear ice, made from purified water, deserves a special mention. It is produced using a multi-day freezing process where a large block of ice is hand-carved into cubes for individual service.
Service – 15/15 points
The server we had was superb, knowledgeable, attentive, and non-intrusive.
Value – Unquestionably a great value for the quality and execution of the stellar menu.
A sensory overload, Roka Akor hits on all notes, visual, visceral, palatal and intellectual. A place where you will be thoroughly sated. You will rush to return as memories of their food and cocktail magic beckon.