Of course, grilling is an American tradition that is commonly associated with dads. This Father’s Day, June 19th, bring Dad to Roka Akor so he can learn all about a new kind of grilling. Chances are he’s never tried his hand at the robata grill, and our special four-course Father’s Day tasting menu will be the perfect introduction to this flavorful and robust cuisine. The whole family is sure to love our robata-grilled shishito peppers, yakitori skewers, prime ribeye with Madagascan tiger prawns, and more.

If Dad is still craving that robata-grilled flavor for days afterwards, he may be in luck–everyone who makes a reservation for June 19th will automatically be entered to win the Ultimate Grilling Giveaway.  If your dad is selected, he will be invited along with four friends to attend a private grilling class where he will learn to work the robata grill like a master, taste a variety of meats paired with Japanese beer and sake, ride around town in a chauffeured limo, and take home a grilling essentials prize package so you and the rest of the family can enjoy the benefits of his grilling adventure! Visit our website for more details, and then reserve your table online or by calling (480)306-8800.

When selecting a beverage to go with a meal, we usually go straight for the wine or beer list.  While both can pair wonderfully with Japanese cuisine, sake and shochu are two other, often overlooked options that can add new dimensions of flavor and authenticity to the dining experience.

At Roka Akor, we offer a wide variety of both spirits to enjoy alongside your meal or with  some Izakaya bar snacks in our Shochu Lounge.  Sake, the more ubiquitous of the two, is a rice-based fermented beverage brewed in a similar manner to beer.  It is often characterized by crisp, clean and fruity flavors, and can be served hot, cold, or at room temperature.  Sake is available at Roka Akor by the glass, carafe, or bottle.  Our most popular selections by the glass include Azure Ginjo, a light, fragrant sake, and the more complex Masuizumi Junmai Daiginjo.  If you’re looking for an interesting bottle of sake, try the Taisetsu, aged in ice igloos, with a hint of caramel on the palate and a smooth finish.  Another great way to enjoy sake at Roka Akor is in one of our specialty cocktails, like the Saketini–made with sake, shochu and cucumber.

For a drink with a bit more of a kick, you might want to give shochu a try. Shochu is similar to a vodka so if you prefer this spirit, you will certainly enjoy the smooth taste of shochu. Distilled rather than brewed, shochu has a slightly higher level of alcohol (about 25%, as opposed to sake’s 15%).  Shochu can be distilled from many different ingredients, but most commonly it is made from barley, rice or sweet potatoes.  It is not quite as fruity as sake, but rather leans more toward nutty and earthy flavors.  There are many different ways to enjoy shochu, including neat (on its own), on the rocks (with ice), diluted with a small amount of room temperature or hot water, or in mixed drinks.  It is delicious when infused with fruits or other ingredients–at Roka Akor we offer infusions including honeycomb, pineapple, and Fuji apple, as well as an ever-changing seasonal selection.  You can also select from our list of shochu by the glass or bottle.  Try the Jougo, distilled from brown sugar, or the Sakura Saku, made from cherry blossoms.  You can also sample our shochu cocktails, like the Tokyopolitan–a fun twist on a classic consisting of shochu, lime, and
cranberry juice.

Japanese cuisine is generally not known for being particularly spicy, but one type of pepper has snuck its way onto izakaya menus in America and Japan alike–and acquired many adoring fans along the way.  The shishito pepper, which some diners may recognize as the larger cousin of the Spanish Padrón pepper, has a delicate, mild and slightly sweet flavor that makes for a simple and delightful Japanese appetizer.

The shishito pepper resembles a shrunken green bell pepper in appearance–about three inches long and bright green, with grooves or “wrinkles” running up the length–but the flavor is quite different from that of a bell pepper.  Though shishito peppers are generally not as spicy as a jalepeño or serrano pepper, once in a while you may find yourself biting into one that has a bit of a kick.

These peppers, allegedly brought to Japan by the Portuguese several centuries ago, have been aptly nicknamed “wrinkled old man peppers,” though their name translates to “Chinese lion.”  They can be eaten raw or pickled, but most lovers of the shishito pepper will agree that they taste best simply stir-fried or grilled in olive oil and a sprinkling of sea salt. Next time you dine at Roka Akor, start your meal with our robata-grilled take on the classic preparation, enhanced by the flavors of ponzu and bonita flakes.  You might just find yourself a new favorite snack!

As soon as February begins, Americans are bombarded at every turn with images of Cupid, hearts and flowers, and the world (or at least the mall) seems to be painted in varying shades of pink and red.  We are encouraged to buy Valentine’s Day gifts for our loved ones, exchange cards, and dress up to dine at romantic, dimly lit restaurants.  It is easy to assume that these traditions that are so ubiquitous in our country are customary throughout the world, but many countries have their own unique ways of observing this celebration of love.

The centuries-old European and American tradition of celebrating Valentine’s Day did not reach Japan until 1936, when it was introduced by a confectionery company in an advertisement aimed at foreigners.  Two decades later, the same company began to promote the giving of heart-shaped chocolates.  Other companies quickly followed suit and a new tradition was born.  However, the giving of chocolate is generally the only similarity to Western Valentine’s Day celebrations, and it is only given by women to men- supposedly the result of an error in translation!  On this day, women give chocolate not just to their boyfriends and husbands, but also to their male co-workers and friends.  This custom originally was favored for allowing normally timid and reserved Japanese women to express their feelings.  Great attention is paid to making sure the right amount of chocolate is given to each person, and a hierarchy exists that ranges from “obligatory” chocolate, which may be given to an unpopular co-worker, to “favorite” chocolate, given to a loved one.

In the 1980s, the Japanese National Confectionery Industry Association launched a successful campaign to establish March 14th to establish a “reply” day on which men return the favor to the women who gave them
chocolates with gifts of at least two or three times the value.  Initially only chocolate was given, but now it is common to give more typical “Western” gifts such as clothing, jewelery and lingerie.

If this Japanese chocolate-exchange sounds all good and well to you but you still want your romantic Valentine’s Day dinner, join us at Roka Akor!  We will be featuring a special Valentine’s Day tasting menu from Friday, February 11 through Monday, February 14.  Enjoy chef-created menu items including Creekstone Farms prime filet and chili ginger sauce with robata-grilled mushrooms and soy garlic butter.  The tasting menu is priced at $79 per person (minimum 2 people), not including beverages, tax and gratuity.  Roka Akor’s regular menu will also be available all weekend long. View the complete Tasting Menu, then call 480.306.8800 to make your reservation!

photo: EverJean

Some people think of wasabi as a delicious accompaniment to sushi, while others may rue the day they accidentally took a huge bite of it thinking it was avocado.  But this vegetable, a relative of cabbage, horseradish and mustard, is more versatile than some might think.  Also known as “Japanese horseradish,” wasabi is famous for providing Japanese cuisine with a bit of
a “kick.”  However, its strong flavor more closely resembles hot mustard than a spicy pepper.  This means it’s okay if you take too big a bite–another mouthful of food and the burning sensation is washed away, unlike the oil-based burn of a chili pepper.

Fresh wasabi is expensive and difficult to find, but it rewards those who consume it with a wonderfully sweet and complex flavor.  Sushi chefs grate fresh wasabi root to form a pungent paste that must be eaten quickly before the flavor is lost.  This explains why it is often placed between the fish and the rice–covering the wasabi helps it maintain its flavor for longer. While wasabi is usually served as a condiment with sushi and sashimi, it often pops up in other culinary applications.  At Roka Akor, wasabi makes several appearances on the menu–it is mixed with ginger to create a zesty dressing for salad, it teams up with shiso to adorn robata-grilled scallops, and it spices up rock shrimp tempura in the form of wasabi peas with sweet chili mayonnaise.

Wasabi has some fascinating lesser-known uses as well.  The smelling salt-like effect experienced upon sniffing wasabi has come to be a subject of interest of researchers attempting to create a smoke alarm for the deaf. In one trial, a deaf subject was awakened within just ten seconds of the wasabi vapor being sprayed!  Wasabi is also very healthy, and nutritionists say it plays a signficant role in the prevention of all types of cancer. Some stores in Japan sell wasabi wine and wasabi liqueur as novelty items, while the American Company Prometheus Springs  produces a capsaicin-spiked lychee wasabi flavored water.

One century ago, if you wanted to enjoy a thick, juicy steak, you had to
hope your local farmer was providing a product of sufficient quality.
Today, we are presented with an overwhelming number of options for
everything we put on our dinner plates, and sometimes it’s hard to keep up.
Which seafood is sustainable?  Which produce is free of harmful pesticides?
It’s important to know these facts about the food we feed ourselves and our
families.

The beef industry in particular often comes under scrutiny for both
nutritional and ethical reasons.  The good news is that it is now easier
than ever to learn about the practices of farms nationwide and make educated
decisions about what we choose to eat.  For this reason, Roka Akor has
decided to team up with Creekstone Farms this January for a steak month you
won’t want to miss.

The meat of Creekstone Farms meets our high quality standards in every way.
Their USDA certified Black Angus beef starts with superior genetics, which
each cow is tested for.  All cattle are born and bred in the United States,
not only guaranteeing a smaller carbon footprint than for those raised in
Canada or Mexico, but also ensuring adherence to stringent food safety
standards.  Creekstone’s humane treatment of cattle who graze on lush
pasture and 100% vegetarian corn-based feed results in high quality, tender
meat.  Hormones, growth-promoting drugs and anti-biotics are never used.
Unlike many other farms, Creekstone owns their processing facilities, which
means they control every aspect of production—resulting in a product you can
trust.

Throughout the month of January, we will be featuring Creekstone Farms’
filet, New York strip, rib eye, wagyu rib eye, skirt steak and bison cuts
prepared on our robatayaki grill.  We will also offer a steak and wine tasting.

Check back soon for more details!