January 18, 2013
Roka Akor is many things to many people. To some, it’s a sushi joint. To others, it’s a place for robata-grilled stuff. To most, it’s a place for shochu and sake. But for the rest of January, it’s a meat palace. To celebrate what is now National…
January 16, 2013
Located at 456 N. Clark St. is the JNK concept restaurant Roka Akor. Roka has been voted one of the top 10 sushi spots in the United States, and was given an Award of Excellence by Wine Spectacular. Contemporary Robatayaki Japanese cuisine (in which items…
January 5, 2013
It is a first class celebration of National Meat Month in January at Roka Akor Steak & Sushi, 456 N. Clark Street, with Executive Chef Ce Bian’s two superb robata-grilled beef tastings: Robata Grill Omaha Prime Beef and Worldly Wagyu Robata Grill Prime Beef, served during dinner hours only onSunday through Wednesday…
March 20, 2012
Inspired by flavors, textures and fresh ingredients from our menu, DMAC Architecture designed Roka’s Zen-chic space with natural and reclaimed materials and an emphasis on craft and creativity. The Chicago-based firm transformed the River North space into a warm and highly evocative environment that pushes…
March 19, 2012
As the staple spirit at Roka Akor, we wanted to teach you a thing or two about how sake is brewed. Sake Ingredients Five crucial elements are involved in brewing sake: water rice technical skill yeast land & weather The technical skill needed to brew…
