Ever wonder what gives Roka Akor dishes their bold and distinctive flavor? We thought we would compile a list of some of our favorite spices and sauces to give you a little background on the dishes we’ve created using some of Japan’s greatest flavors.
SAUCES
- Ponzu Sauce (Found in Roka Akor’s Yellowtail tataki): made by simmering mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon.
- House Infused Sashimi/ Sushi Soy Sauce (Found in Roka Akor’s “Kombu” dried seaweed, Wild Sasaki mushrooms & Mirin sake): a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt. After the fermentation, which yields fermented soybean paste, the paste is pressed and liquid soy sauce is produced.
SPICES
- Shiso Plum Seasoning (Found in Roka Akor’s Maki Rolls): typically has an anise or cinnamon flavor and is otherwise known as perilla. The leaves, which are rich in calcium and iron, are used to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto. Green perilla leaves are often wrapped around sushi or served with “sashimi” as a garnish.
- Yuzu Kusho (Found in Roka Akor’s Madagascar Tiger Prawn): a Japanese seasoning and paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzukoshō come from Kyushu, where it is a local specialty.
- Tograshi (Found in Roka Akor’s Cremini Mushrooms ): a Japanese 7-spice blend that includes Red Chile Pepper, Roasted Orange Peel, Yellow And Black Sesame Seeds, Japanese Pepper, Seaweed, And Ginger. The mixture is typically used to flavor soups, noodles, and yakitori.
- Sansyo (Found in Roka Akor’s Eel/Unagi ): the ground dried leaves of the prickly ash tree, which is the same tree that produces Szechwan peppercorns. Sansyo gives a slightly hot flavor to certain Japanese foods, commonly used on Unagi (eel).
- Star Anise (Found in Roka Akor’s Glazed Pork Ribs with Spring Onions and Cashews): a small native evergreen tree of northeast Vietnam and southwest China. The star shaped fruits are widely used in Chinese and Indian cuisine where it is a major component of garam masala, and in Malay and Indonesian cuisine.
Click here to see our entire menu with fresh selections daily.



Roka Akor’s private rooms, featuring natural and creative beauty with a minimalistic elegance, offer the perfect setting for any holiday gathering. The restaurant features several flexible options for group events, which include a chic, intimate dining area that seats 18 people; the main private dining room that accommodates up to 48 guests and features a private bar; the Shochu Lounge, a fabulous setting for a holiday cocktail hour; and a full buy-out of the restaurant for a large gathering of up to 260 people.
Roka Akor will be open for normal business hours on Wednesday, November 23 and Saturday, December 24, but will be closed on Thanksgiving and Christmas Day. Reservations can be made by calling (312) 477-7652. Not ready to plan a holiday party?