It’s pretty typical for me to go to a restaurant and put my meal in the capable hands of the Chef. Send me the food you would serve yourself and I always end up with dishes that represent their style and flair. In light of that, it was a no brainer to order the Omakase at Roka Akor. Warning: if you order this, do not eat all day long. Be prepared to enjoy a ton of small plates and then a few large ones and then an even larger amount of desserts. This kind of meal takes training to prepare for and to pace yourself with all the dishes to come.
If you haven’t been to Roka Akor before, you’ll sit on either the bar side of the restaurant, equipped with high-tops and lounge seating or the formal dining room, where you can also sit around the kitchen area. The lights are low, the kitchen is open, the smells begin to surround us and we’re eager to see what the Chef will sent out first. You may know Roka Akor for their sushi but let me tell you about their steaks! In Scottsdale, their Filet, Ribeye and NY are sourced from Niman Ranch, and their Wagyu is sourced from small villages in Japan. Their chefs are welcomed yearly to come and see the farms and source their own meat. Roka Akor serves very high quality Wagyu with a rating of A5-9 or more. A5-12 being the highest rating in in Japan only served to Royalty. Every year they get a few loins for each restaurants because of the relationship with the farmers. So if you want not just good but amazing steak, Roka Akor can take you there.
The butterfish tataki is one of the most popular dishes ordered at the restaurant, it comes with white asparagus and yuzu. A light starter and one that gets the appetite and taste buds ready for the rest of the meal. Why is it called butterfish? Perhaps because the oily flesh melts in your mouth like butter. The white asparagus adds a crunch to the mix and the yuzu makes it feel even more delicate.
Seasonal oysters on the half shell appeared at our table next. The shells were deep and the meat was plenty, a little bit of the ocean pouring down our throat and topped with caviar and spring onion. Pristine slices of prime beef paired with truffle jus and pickled shallots were not about to be overshadowed by the fresh seafood and struck a cord with our bellies. This dish came out at the same time and was equally as light as the butterfish and tempted our tastebuds even more.
To our amazement a beautiful presentation of sashimi, the chef’s selection was presented to us. This is where my guest got tripped up, how could she possible let any piece of this go to waste? There was salmon, tuna, shrimp, all the highest of quality and the most vibrant of colors. Roka Akor certainly knows how to make you eat with your eyes first and I believe this creates a more fulfilling experience with food.
These next two dishes had me at hello! I won’t lie, I was happy my guest was feeling full from the prior dish because it meant more lobster tempura and salt spring mussels with wild mushroom, ginger ponzu and noble bread for me. The lobster is served with rock salt that is shaved onto the dish at your table and served with two sauces, although the meat is so flavorful, it stand on its own. The mussels are tender and the ginger and mushrooms make it even more exquisite. Also to the table was the charred octopus salad with yuzu kosho oil, ikura, cucumber and Campari tomato.
It was time to take a quick break to reset our appetites and cleanse our palates. We then gladly awaited the main dishes. I knew that the wagyu was on its way but what I didn’t know was how phenomenal it would truly be. Again, my guest being somewhat full meant that I got the majority of the meat and I wasn’t about to complain. Dab a bit of one of the salts onto a slice and prepare for the meat to melt in your mouth. Next time, I wouldn’t mind trying the wagyu flight.
For dessert, I had one request, please oh please bring me the chocolate cake with the peanuts and peanut butter ice cream. A boat of desserts appeared before us brimming with fresh blood orange, pineapple, strawberries, blueberries, macarons, mochi, two different sorbets, a beautiful green tea presentation and yes people, my glorious chocolate peanut butter dessert. I had a tiny bite of all the other desserts and licked the bowl clean when it came to the chocolate cake.
If Omakase isn’t your thing, you can order from their menu and any of these items that might have caught your fancy. If however, you are looking to try small bites of a bunch of things, happy hour is your calling. Many of my friends are passionate about how amazing Roka Akor’s happy hour is and that they order one of everything off the menu each time. I too may be guilty of this, it’s good, why wouldn’t I? For all the information you need and to check out their menu and hours head to their website: http://www.rokaakor.com/scottsdale
7299 N Scottsdale Rd
Scottsdale, AZ 85258