Roka Akor, a contemporary Japanese steakhouse brand, opened in Houston on Monday. Roka Akor brand’s fifth location and first Texas outpost is located in Houston’s River Oaks neighborhood.
Corporate Executive Chef Ce Bian and Executive Sushi Chef Mike Lim lead the location’s kitchen, focusing on robatayaki cuisine prepared on an open-charcoal robata grill. The menu features hot and cold appetizers, modern style nigiri, steak, seafood, and sushi. Time-honored signature dishes include Robata Grilled Yuzu Miso Marinated Black Cod and Beef Tataki with Truffle Jus showcasing locally sourced Texas Wagyu. Roka Akor’s decadent Omakase, translated as “to entrust the chef, is available for adventurous diners to experience a personalized tasting menu with premium, chef-selected ingredients.
Roka Akor is among a very select group of restaurants in Texas to offer certified Japanese wagyu, featuring three selections: Certified Kobe from Tajima, Certified Miyazaki from Kysho Island, and Certified Shiga from Hokkaido. Prime American cuts from long time purveyors, such as Greater Omaha and Snake River Farms, are also available.
For the first time in brand history, Roka Akor has a dedicated sushi counter. Six prime seats are available for guests to enjoy premium, exotic, and rare fish selected daily by the chef and available a la carte.
Roka Bar’s cocktail program boasts a selection of Japanese beer and whiskey as well as shochu, a low proof Japanese distilled spirit. Roka Akor’s award-winning wine program features an extensive list of more than 200 labels. Roka Akor has one of the most extensive sake lists in Houston with more than 60 labels varying in size and style.
Roka Akor’s 6,500-square foot space offers an intimate sushi bar, communal tables, two private dining rooms that can accommodate 20 - 40 people, outdoor patio, and Roka Bar, a separate lounge area. Inside seating accommodates up to 210 guests with an additional 100 seats available on the outdoor patio.