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 has gone to extraordinary lengths to ensure guests get the most authentic Japanese culinary experience in Chicago. Our dedication to the eastern culinary art stretches beyond the food itself; our incorporation of ancient Japanese food preparation techniques makes Roka Akor a leading dining destination in River North and beyond.

Robatayaki originated hundreds of years ago by Japanese fishermen—it is the practice of grilling skewered foods over charcoal. The men shared their catch with fellow fishermen by passing food from boat to boat on wooden oars. In Japanese, “ro” means fireplace and “bata” means around, or surrounding, so robata describes a meal prepared around the fire.

The robata grill is a horseshoe-shaped counter where the chef is surrounded by the charcoal grill in front him. Roka Akor head chef Ce Bian doesn’t hesitate to grill only prime-grade beef on his three-tiered charcoal-fueled robata or fly in the freshest fish from around the globe for his sashimi and nigiri. Roka Akor offers a rainbow of veggie dishes in addition to traditional grilled meats and seafood. Try the robata vegetables, which Ce Bian grills just long enough to caramelize the exteriors and give them a light “charcoal flavor.”  A favorite: the tender sweet potatoes dressed with ginger-spiked teriyaki ($5), lightly charred sweet corn rolled in butter and soy ($5) and the robata-cooked Japanese wild mushroom rice hot pot ($11).

Click here to make a reservation and enjoy the ancient culinary use of the robata grill at Roka Akor.

Roka Akor Chicago’s Chef Ce Bian has scoured the world in his travels and picked up inspiration for Roka Akor dishes from around the globe. With his multicultural and diverse background, many of the dishes created for the River North hotspot were influenced beyond the borders of Japanese culture. Check out the dishes below that have transpired from around the world:

• Roasted King Crab with Chili Lime Butter and Fresh Cucumber- Inspired by British culture
• Fois Gras- French Style preparation with Japanese ingredients
• ROKA AKOR Lamb Cutlets – Western grill techniques with Korean Spices
• Lobster Miso Soup- Chinese influence

Additionally, Roka Akor works diligently to obtain the freshest seafood from all over the globe for our dishes. We select seafood based on what is “in-season,” location, & reputable purveyors.  Our Blue Fin Tuna is selected from Spain; Yellowtail, Madai, and Flute Mouth Fish from Japan; Salmon from Scotland; Snapper, Big Eye Tuna from Hawaii; Black Cod from Alaska; Lobster from Maryland and Maine; and Uni (Sea Urchin) from San Diego, CA.

Make your reservation today and experience the flavors of the world at Roka Akor.

Hospitality industry employees now enjoy special perks every Sunday at Roka Akor. Those who work in the bar, restaurant, hotel and tourism fields and present an Industry Card will receive 41% off their entire bill (excluding bottles of liquor above $150 and limited to four guests, 20% gratuity of the original check amount will be included). This offer cannot be combined with other discounts or promotions. Industry Card activation requires proof of employment (business card or check stub) and contact information. We look forward to getting the word out about Roka Akor with our hospitality family!

The hype surrounding Roka Akor has also been reflected in Chicago Magazine, where upon opening in July 2011, the restaurant spent six consecutive months on the “Hot List.” Additionally, food blogger Carly Fisher took it a step further and named Roka Akor as her single best meal of 2011.

Help us spread to word and book your reservation here today!

Happy 2012 Chicago! With our first New Year’s celebration spent in the Windy City, Roka Akor Chicago had more than one reason to enjoy the festive evening.

In addition to a very special Valentine’s Day menu, we will also be rolling out a new Shochu & Sake Lounge menu. Chef Ce Bian has created new offerings sure to please the palate available Sunday-Thursday 5pm-6pm and after 10pm and Friday and Saturday nights 5-6pm and after 11pm. Ask to try the $4 Chibi Burger with Wagyu Beef available in the Shochu & Sake Lounge.

We’ve also been hearing a lot of chatter on Twitter and Facebook about our revamped lunch menu offering delicacies like a Robata Grilled Prime Beef Filet (6oz) with Green Onion and Truffle Jus served with Miso Soup, Mixed Green Salad, Crispy Butterfish Roll and Steamed Rice for $24. Cold weather getting you down? Try our Ramen Noodles in a Master Stock with Prawns and Scallops served with Miso Soup, Mixed Green Salad and Wagyu Beef and Kimchi Dumplings for $15. We look forward to your visit in 2012. Click here to make your reservation today!

We’re giving the house away to end 2011 with a bang!

Starting December 22 we’re giving away unique dining experiences. Each day features a different offering – that’s 10 special gifts as we say goodbye to 2011. We’ll announce the daily giveaway on our Twitter account @rokaakorchi.

Entering is as simple as following Roka Akor Chicago on Twitter and then clicking here to tweet the daily giveaway message. You can enter once per day per account, so get tweeting!

For every dish created at Roka Akor, there is a story that exists behind it. This is the story of the man behind the food. Roka Akor’s head chef, Chef Ce Bian was born in China and raised in London. Spending much of his youth in his family-owned restaurant, Ce Bian learned the ins and outs of restaurants at a young age. What started as jobs to help pay for his education from Wales University, eventually turned into his dream career.

Ce Bian’s culinary background is worldly and extensive. His first job was working under Chef John Torode of Smiths of Smithfield in London’s meat market. He continued to broaden his knowledge of European cuisine in the years to follow. In 2002, Ce Bian met Chef Colin Clague, opening chef of Zuma. It was this partnership that paved the way to his love for Japanese cuisine. Ce Bian spent the following eight years in London working with chefs such as Nic Watt and Yoshi Muranaka while opening restaurants for the Rainer Becker.

Although Ce Bian considered London his second home, he eventually left to become a supporting team member for Roka Akor in Scottsdale, Arizona and helped continue to elevate the sushi and robata grill technique. Upon moving to Chicago in 2011, Ce Bian looks forward to experiencing another city in the United States and learning about its culture and history.

Join us and experience Chef Ce Bian’s renowned creations today at Roka Akor Chicago. Click here to reserve a table online.

As we begin our descent into the winter months, Roka Akor has created savory dishes that will please your palate for the holiday season.

• Pumpkin Tempura-Kaboocha squash roasted and fried topped with red onion and black pepper broth. ($8)
• Crispy Brussels Sprouts- Tossed with wafu dressing, sesame seeds and black pepper topped with bonito flakes. ($8)
• Spiced Poached Pear - Poached with white wine and seasonal spices served with tapioca pudding, Japanese red bean topped with almond streusel. ($11)

Check out our decadent New Year’s Eve dinner menu!

Click here to make your reservation to try our fabulous winter menu items. For a limited time only.

The holiday season is fast approaching. In anticipation of holiday gatherings, Roka Akor has created a special holiday menu that can accommodate small intimate gatherings and large-scale sophisticated parties. Spend an evening with us as we treat your guests to an eclectic evening of culinary excellence.

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.

You are invited to customize a menu that suits your party’s needs, ranging from Roka Akor’s signature Omakase Menu – offering a personalized tasting of all of the premium in-house items including the freshest sushi and sashimi, signature appetizers and grilled prime steak and seafood – to a three- or six-course luncheon, or an assortment of appetizer and cocktail spreads, among many other options. Roka Akor’s event design planners will ensure every private party is a seamless and unforgettable dining experience.

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? Click here to reserve one of Roka Akor’s many beautiful spaces for lunch or dinner.