Archive for the ‘Japanese Customs’ Category

Omakase: I am in Your Hands

Wednesday, May 12th, 2010

What do you do when everything on the menu looks delicious and deciding what to order seems to be too daunting a task?  In Japan, trusting diners leave their gastronomical fate in the hands of the one who knows best–the chef.  “Omakase,” restaurant patrons say, meaning “I leave it up to you.”   The word comes from the Japanese makasu, meaning “entrust” or “protect.”   In establishments using the most literal translation, there is little communication beyond the point when “omakase” is uttered.  Everything, from the dishes served to the number of courses to the price of the meal is at the chef’s discretion.  However, a looser interpretation is more common at Japanese restaurants in America (including Roka Akor), and the server or chef will inquire as to the diners’ likes and dislikes before creating a customized meal.

Omakase is a truly special dining experience.  This is the chef’s opportunity to perform, creating beautiful dishes with the freshest ingredients in the entire kitchen, showcasing flavor, color and texture, and varying food shapes, sizes and temperature.  These innovative dishes are not just limited to raw fish, but can also incorporate grilling and simmering.  Over time, the chef gets to know the preferences of his or her regular patrons, so the omakase experience can only get better.

At Roka Akor, ordering omakase is one of the best ways to have a truly memorable dining experience.  At $98 per person, it can be ordered by the entire table or just one diner.  An omakase dinner is usually about 8 courses, but it varies because each meal is specially created for your table.  To put yourself in our chef’s capable hands, make your reservation today at OpenTable.com or by calling (480)306-8800 or e-mailing info@rokaakor.com.

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Haha No Hi: Mother’s Day in Japan

Tuesday, May 4th, 2010

Every year, on the second Sunday in May, Mother’s Day is observed in America.  For most of last century, the same celebration has taken place in Japan.  In 1913, just a few years after the holiday was officially established in America, Japanese Christians began to honor their mothers each year with flowers, candy and gifts.  Known in Japanese as haha no hi, the day steadily gained popularity, and was particularly important during the Shōwa period during which it was celebrated on the birthday of Empress Kōjun (mother of Emperor Akihito) on March 6th.  During World War II, the celebration of Mother’s Day according to Western custom was banned.  However, in 1949 the tradition was revised as a way of comforting mothers who had lost children in the war.  A national art contest was established for children to submit drawings of their mothers.  The winning drawings would tour the world in an exhibition honoring motherhood and peace.

Today, the Japanese celebrate Mother’s Day with gifts of flowers (traditionally red carnations), scarves, handkerchiefs and handbags.  Many families will prepare a special meal consisting of dishes their mother taught them to cook.  If your drawing skills are lackluster or your mother never taught you to prepare traditional Japanese cuisine, treat her anyway to a meal she will never forget.  Roka Akor is offering special lunch and dinner menus on Mother’s Day, in addition to our regular menu which will be available all day.  From 10am to 3pm, choose from our à la carte menu of Japanese specialties served with a side of poached eggs and roasted potatoes.  From 3pm to 10pm we will be offering a special six-course prix fixe menu that is fit for a queen.  Show your appreciation for your mother, grandmother, or any other special woman in your life and make a reservation by calling 480-306-8800, e-mailing info@rokaakor.com, or visiting OpenTable.com.

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Kaiseki: The Ultimate in Japanese Cuisine

Wednesday, March 10th, 2010

Have you ever wanted to know what it’s like to dine like royalty?  Japanese cuisine offers an opportunity to do so to those of us who weren’t fortunate enough to be born into the appropriate bloodline.  The kaiseki meal, a traditional Japanese multi-course dinner, was once reserved for emperors, but now you too can experience it without even having to travel to Japan.  The word kaiseki can actually have two meanings.  The first, often referred to as cha-kaiseki, or “tea” kaiseki, refers to a simple, austere meal that originated as an accompaniment to the Japanese tea ceremony.  It was thought that the inclusion of food might help to improve the flavor of the tea.  Literally, the characters used to write “kaiseki” when referring to this type of meal translate to “stone in robe.”  Legend has it that monks would carry heated stones in the folds of their robes to warm their bellies and soothe their pangs of hunger.  The other translation of kaiseki is “cuisine for a get-together”–the more formal meal derived from the tea ceremony.  Prepared by highly skilled chefs, kaiseki is an art form that features fresh, seasonal and local ingredients and highlights the taste, texture, appearance and colors of the food.  Kaiseki began as a soup followed by three side dishes, but throughout its evolution it has grown to include many other dishes, some of which, like soup, are always present, while the inclusion or substitution of others is at the discretion of the chef.

Kaiseki can be found in Japan at high-end restaurants as well as in ryokan, traditional Japanese inns.  If Japan is not in your travel plans for this month, you can experience kaiseki right here in Phoenix.  Roka Akor’s kaiseki menu is available nightly for $68 per person.  The seven-course menu changes monthly, so be sure to visit our website to see what we’re serving this month.  There is a two-person minimum when ordering the kaiseki menu, and it must be ordered by the entire table.  Make your reservation today for a truly regal dining experience- call (480)306-8800 or visit OpenTable.com.

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Chopsticks 101

Monday, February 22nd, 2010

Everyone knows that part of the fun of eating sushi is getting to use chopsticks.  But did you know that the Japanese have a strict set of customs that govern their use?  Before your next meal at Roka Akor, arm yourself with some knowledge of Japanese chopsticks etiquette to impress your dinner companions–and enjoy the added authenticity of your eating experience.

Chopsticks first came to Japan from China in the Nara period, between 710 and 794 BC.  As in most other areas of Japanese culture, etiquette and tradition are very important to the dining experience, and chopsticks are no exception.  Learning to hold the chopsticks, which you can do here, is just the beginning.  Once you have mastered the technique, it’s time to explore some of those traditions and the reasons behind them.

Where you put your chopsticks during your meal is very important.  Between bites of food and at the end of the meal, it is polite to set your chopsticks either on a chopstick rest or on the table (but don’t cross them!), never on your plate or across a bowl.  Sticking your chopsticks vertically in a bowl of rice is taboo because it calls to mind incense sticks burning in sand–a common practice at Japanese funerals.

Another funereal faux pas is passing food from your chopsticks to someone else’s.  This is because such an action would recall the act of passing bones of cremated bodies from person to person.  No one wants to think about death during dinner time, so these customs make quite a bit of sense.  It is also considered rude to bite your chopsticks or to use them to point or spear your food, which is understandable as well.

The list of chopsticks etiquette goes on, but there’s no pressure when you dine at Roka.  We just want you to enjoy your meal–and perhaps provide your friends and family with an interesting dinner discussion topic!

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