Spring is in the Air in Chicago, and Roka Akor is Ready!

SPRING IS IN THE AIR! Finally!   I see restaurants getting their patios ready, in anticipation of the warmer days ahead!

And Roka Akor is such a beautiful place for after work drinks and bites – or late night on the patio sipping and sharing a punchbowl of Mango Thai Chile Shochu Smash! – By the way, I think this is the only restaurant in Chicago where you can get Shochu. Shochu is Japan’s other indigenous alcoholic beverage, but unlike
sake, shochu is distilled. It is also made from one of several raw
materials. The alcoholic content is usually
25%. Perfect for summertime sipping.

MIXOLOGIST Jason Huffman unveiled a handful of new spring/summer concoctions last week. The Roka Mule served in those wonderful copper mugs with a refreshing blend of vodka, ginger and some fresh berries is perfect on a hot summer evening. or Spring Fashion. Boozy and Bitter made with Gin and bitters.

But the real star of the show, I think is the food. Executive Chef Ce Bian has created a brand new Spring collection  bar menu of intriguing dishes, perfect for sharing or nibbling.

Available daily from 5 p.m. until 7 p.m. and again from 9:30 p.m. to close.

Roka Akor Chibi Burger, $4;

Softshell Crab Maki(1/2 roll),$6;

Fried Squid with Lime and Serrano Chili, $7.50;

Braised Duck Spring Roll with Apple and Grape Fruit, $8;

Sweet Corn Tempura with Truffle Aioli, $8;

Chicken Yakitori (3 pc), $9;

SO REFRESHING AND DELICIOUS – Shrimp and Lobster Tacos with Scallop Ceviche, $9;

Waygu Beef & Kimchi Dumplings, $12;

Summertime is barbecue
time, but there is  a rustic form of grilling from Japan called
robata. Translated as “around the fireplace,” robata taps the ancient Japanese custom of cooking in the irori, the traditional charcoal-fired hearth once found in every home. Roka Akor uses this technique in their cooking.

What is decadence without bone marrow?
Robata Grilled Bone Marrow with Sesame Nori Toast , $12;

ROKA AKOR is voted one of the Top 10 Sushi Spots in the United States by Bon Appétit and Travel & Leisure Magazines, and 2013 Michelin Guide Chicago recommended, is a stylish Prime steak and sushi restaurant that features Robata-style “open charcoal” cuisine. For Chef Ce Bian’s dining room menu, the freshest fish is flown in daily, and sushi and sashimi are carefully handpicked by region and seasonality. The menu also features a variety of succulent steak cuts including Prime Rib Eye with Wafu Dressing and Prime New York Strip Loin with Truffle Aioli, as well as the highest quality of domestic and Australian Wagyu Beef.

Inside Roka Bar — Roka Akor’s informal, yet sophisticated dining environment — guests can feast on a selection of Japanese small plates, which are designed for sharing and very affordable and won’t totally break your bank.

Roka Akor is opening in San Francisco’s Jackson Square,  summer 2013.

Insider Scoop – Try Sunday Brunch at Roka Akor!   $9-$15.

Roka Akor 

456 N Clark St  Chicago, IL 60654

(312) 477-7652
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