A Winter’s Night By The Fire At Roka

I love inhaling the scent of a wood fire when I’m walking outside on a winter’s day. That smell is amazing! And on a snowy winter’s night, there is nothing more alluring than the scent and sizzle of a Japanese robata grill. As the white flakes fell outside, date night last week was never so cozy, or delicious! Roka Akor isn’t just a restaurant, it’s an experience…

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Accompanying two rosy glasses of champagne to celebrate Christmas, was the Prime Beef Tataki with Truffle Onion Vinaigrette and Rock Chive. These amuse-bouches were smooth and light, with a hint of fresh herb. With the clink of our glasses and a cheery toast, the meal began…

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My tolerance for heat in any dish is limited, so a plate of Japanese Shishito Peppers with Ponzu and Bonito Flakes seemed risky. Ooohhh! Take the risk! TAKE THE RISK! How fresh and flavorful these peppers were right from the grill. Brian (our knowledgeable culinary guide for the evening) explained that only one bite in the bunch might hold that blazing seed of heat.

My date got the infernal seed in his last bite, while I was pleasantly spared. I didn’t chuckle at all when his eyes got watery and he grappled for his glass of water. Well, maybe there was a little chuckle…

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My absolute favorite dish of the evening was the Grilled Cauliflower with Wafu Butter. What is wafu butter? It’s the nectar of the gods, that’s what. Actually, it’s a Japanese vinaigrette dressing married with butter, but I’m pretty sure magic is involved in its making. How else could plain and tasteless cauliflower turn into one of the most flavorful things I’ve ever eaten?

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For our main dish, we both ordered the chef’s featured catch. The Sea Bass with Peppercorn Broth, Cauliflower and Roasted Beets was absolutely divine. I’m a great fan of a serving of fish that is fresh, soft and flakey on the inside with a flavorful crunch from the grill on the outside. Roka gets it right every time. And, I’m pretty sure some of that wafu butter made it into the broth with the cauliflower because I was mourning not having a baguette handy to sop up every last drop. I was even tempted to slurp the broth right out of the bowl. Who cares about keeping things classy when there’s wafu butter?!

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Of course dinner wouldn’t end quite right at Roka without the Ube Pot de Creme with Toasted Rice Tuile, which my date ordered. I however, opted for scoops of house-made ice cream…

One scoop of molasses, one scoop of coffee…wow! Following blissful bites, I was scraping my spoon around in the little bowls looking for more. With such rich dessert and a pour of the exceptional Yamazaki 18 yr Single Malt (nuts, spice, vanilla, cinnamon), along with the beauty of the snow falling outside and my companion sitting across the table, I was truly enjoying a respite of peace and warmth during this holiday season!

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Once again, Roka Akor was outstanding. With such excellent fare, top-notch hospitality, thoughtful and attentive staff, and warm ambiance, this restaurant on Chicago’s North Shore keeps luring us back to their grill side!

Robata Japanese Cuisine!

My honey and I are just crazy about Roka Akor in Skokie. Dining there is always a special occasion. The food is truly incredible and the staff, always attentive. You can check out my other Roka Akor reviews here, here and here. Here’s what we enjoyed on our most recent visit!

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A little ‘amuse-bouche’ on thinly sliced cucumbers. I couldn’t tell you exactly what they were comprised of, but my mouth was certainly amused!

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The Kale Caesar Salad with Bubu Arare and Roasted Charred Tomato tasted like a song! So delicious! What are Bubu Arare you ask? They are those little tan balls that you see on the salad. Traditional to Japanese cuisine, they are tiny seasoned cracker-like nibbles! Crunch-crunch

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Next, some Prince Edward Island Mussels with Wild Mushrooms and Citrus Sake Broth. These little seafood delights with toasties would take the chill out of any autumn night!

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You couldn’t pay my date to pass up the Robata Grilled Duroc Pork Belly with Kimchi on a visit to Roka Akor, and I don’t blame him. That meat is delivered right from robatayaki heaven! (If you’re curious like me, robatayaki means ‘fireside-cooking’ in Japanese)…

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Next we ordered up some Sweet Corn with Soy Garlic Butter (…mmmm) and some Sweet Potato with Ginger Teriyaki (…mmmm-hmmm) to accompany our main dishes.

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I certainly wasn’t crabby after diving into my sea of Alaskan King Crab with Chili Lime Butter (all puns intended)…

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But the real star of this evening’s dinner was handsome’s choice. This dish is very, very special and something he’d considered ordering each time we’ve dined at Roka, but had yet to. He finally decided upon this Miyazaki Wagyu served with Artisan Salts. Wagyu is a breed of cattle in Japan, and Miyazaki the place this particular cow was raised…

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This steak is considered some of the best out there, and we concur. Even though I don’t generally eat meat, I had to try something this luxurious. It was a delectable experience. The meat literally melts in your mouth (likely because Wagyu has a high level of unsaturated fat)…

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And for our dessert, the Ube Pot de Creme with Toasted Rice Tuile. Ube is a purple yam! I love the thought that a root vegetable curbed our post-dinner sweet tooth! Yet again, another memorable meal at one of our favorites, Roka Akor!

Indulgent Robatayaki

As I thought about our date night at Roka Akor this past Friday evening, the first word that popped into my head was decadence. Oh yes, we can’t stop going back (read here & here), and for good reason. In fact, we had other reservations but the moment handsome got home on that cold night, I blurted, “How about Roka Akor?” The answer was an immediate, yes.

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We started with the Salmon Tartare with Roasted Tomato Dressing and Crispy Taro Chips. The perfectly minced stack of salmon was so fresh, but the delightful, cool fresh toppings sent the flavor over the top. I felt my chopsticks combat in that bowl with my dinner companion’s, though we were on a date, so I didn’t nip his fingers like I wanted to.

You can purchase taro chips nowadays at the grocer, a healthier substitute for potato chips for certain. If they tasted like these, I’d be stocking up on bags like it was the eve of an apocalypse!

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The oysters were perfectly chilled, politely loosened from their shells, plump and topped with a hint of refreshing additions…just how an oyster should be. Bottoms up!

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Next, we once more selected the tender Robata Grilled Duroc Pork Belly with Kimchi. “Decadent”: to be luxuriously self indulgent. Yes, that sounds about right! That pork belly is amazing!

We also enjoyed the fresh, crisp Organic Vegetable Maki rolls. Earthy and simple, the perfect balance in our mix of delectable choices.

Do we always select four appetizers when we eat out? Only at Roka Akor…decadence, remember?

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For the main course, I enjoyed sweet, tender Alaskan King Crab with Chili Lime Butter. Crab is king in my book, and this plate was generously stacked with the best. And though I find it satisfying to break apart my own crab legs on the hunt for meat, I didn’t have to look like a wild-crab-claw-crusher in front of my date. They come sliced open, the meat easy to get at. That’s some classy crab!

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The Japanese Wild Mushroom and Mountain Greens Rice Hot Pot is a very special side. To open that rustic looking kettle safely planted into a wooden box feels like I’m sharing in tradition while eating the very thing to ward off winter. It is such a satisfying dish. Roka also offers shaved truffle with it. Did we get the truffle? Decadence…

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Handsome had the Yuzu Miso Marinated Black Cod with Pickled Onions. Holy cod! That fish was exceptionally light, fresh and flakey with that lovely crisp on the top. The yellow sauce was a sweet, creamy lemon and it was out of this world delicious. Sometimes, I just want to eat sauce with a spoon. How is that for decadent? And let’s not forget the pickled onions, a little sweet, a little sour, a nice crisp, loved them.

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For dessert, Warm Chocolate Cake with Coffee Ice Cream and Caramelized Peanuts; one wonderful end to a magnificent meal. That with a sip of Japanese whiskey, what can be said but perfect.

The staff once more showed their excellence in service and we were never inconvenienced with clutter or a spill left on the table (like the soy sauce I tipped out of the bowl). The folks at Roka Akor really are impeccable at what they do, making our dining experience both delicious and genuinely pleasant.

Of course, we don’t eat this way everyday. We sup on our home cooked meals, a simple menu, ever trying to strive for the opposite of overindulgence. But on date night, we love a great experience, and of course, a little decadence! Cheers to good food, and one sizzling robata grill at Roka!