Roka Akor - San Francisco
Roka Akor’s award-winning menu focuses highly on dishes from a robata grill, which takes its name from the Japanese word for “cooking with open flames.” Specialties include the yuzu miso-marinated black cod, wild jumbo tiger prawns and glazed pork ribs.
The chef's menu features a variety of prime steaks complemented by artisanal sauces and dressings, with one of the highlights being the tableside shaved truffles. Beyond the succulent prime beef cuts, Roka Akor’s steak collection features enticing options such as various bone-in and dry-aged cuts as well as the highest quality of domestic and Australian Wagyu beef. The freshest fish is flown in daily to the restaurant and it was voted one of the "Top 10 Sushi Spots in the United States" by Bon Appétit magazine.
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. There are additional locations in Chicago and Scottsdale, Ariz.