Our Japanese fine dining restaurant offers the unparalleled combination of thoughtful design and contemporary Robata Japanese cuisine. The restaurant’s name is derived from two words: RO and KA. The meaning of the first word is hearth, a gathering place where people socialize and take in the ambience; the latter stands for a burning fire and projecting energy.
The extensive menu will proudly offer a steak program featuring three Japanese wagyu selections: Certified Kobe from Tajima, Certified Miyazaki from Kysho Island, and Certified Shiga from Hokkaido. Roka Akor will be among a very select group of restaurants in Texas to offer certified Japanese wagyu. The menu will also offer Prime American cuts, from longtime purveyors and partners such as Greater Omaha and Snake River Farms, grilled over a select blend of charcoal in the Robata Grill.
Sushi counter guests – six prime seats will be available – will enjoy premium, exotic, and rare fish selected daily by the Chef and available a la carte. The sushi program, named “Best Sushi Restaurant in the U.S.” by Travel + Leisure and “Top 10 Sushi Spots in the United States” by bon appétit, features fresh fish that will be flown in daily and served with fresh wasabi grated at the table, house-made soy sauce, and Himalayan rock salt – a delicate seasoning that does not interfere with the natural flavor of the fish.
The Houston menus will change seasonally and incorporate local ingredients whenever possible into signature dishes, including cold appetizers, hot appetizers, modern style nigiri, and premium sushi and nigiri as well as selections from the robata grill. Adventurous guests can opt for the Omakase – translated as “to entrust the chef” – a personalized tasting menu with exclusive off-the-menu dishes prepared with premium, chef-selected ingredients.
A wide variety of time-tested signature favorites will be featured in each area of the menu including the Robata GA wide variety of time-tested signature favorites will be featured in each area of the menu including the Robata Grilled Yuzu Miso Marinated Black Cod and the Beef Tataki with Truffle Jus showcasing a locally sourced Texas Wagyu.
An open kitchen concept will provide the opportunity for chefs to share their artful preparations of dishes with guests, including the house-made specialties of the dessert program. Roka Akor’s signature chocolate cake prepared with a blend of three Grand Cru Valhrona chocolates and served with almond caramel and vanilla ice creams, as well as the tropical fruit shaved ice with in-house mochi and coconut are two of the dessert creations that will be on display in the open pastry kitchen located in the heart of the restaurant.