Roka Dubai, renowned for its award-winning contemporary Japanese robatayaki cuisine, introduces an all new Omakase night offer. Beginning April 14th, every Sunday and Monday from 6pm to 10pm, Roka Dubai invites guests to embark on a culinary journey like no other, with a selection of Robatayaki dishes served Omakase style at the heart of the venue. Available only at the intimate Robata counter, featuring just 15 seats, Roka offers an exclusive culinary voyage through the rich tradition of the cuisine.
Led by head chef Hyukbin Kwon, this experience promises a blend of signature favorites and innovative flavors, with a tantalising array of chicken, beef and lamb selections. Those that prefer poultry can opt for dishes such as yakitori-negima yaki, chicken skewers with spring onion, sasami to yuzu shishitou, chicken breast with burnt shishitou and sunagimo to karai ringo tare, chicken gizzard served with zesty apple sauce. Those that prefer lamb and beef can satisfy their cravings with dishes like gyu no ranichi kushiyaki to wasabi shiso chimichuri, angus beef rump skewers with shiso and wasabi chimchuri, kankoku fu kohitsuji, lamb cutlets with Korean spices and yaki tomorokoshi to kunsei bata, sweetcorn ribs served with binchotan butter and corn sobacha salt. Guests can round off their dining experience with a variety of sorbet and ice cream flavors.
Priced at just AED 250 per person, the menu showcases a variety of Robatayaki delights, to tantalize your taste buds and leave you for longing for more.
Additionally, this year marks the 20th anniversary of Roka since its inagural launch in London’s Charlotte Street. Celebrating two decades of exceptional dining, Roka presents its second “Roka 20 Specials” exclusive menu, featuring beloved dishes from its illustrious history. With a fresh menu introduced every quarter, Roka invites guests to rediscover old Roka favorites. This April to June, foodies can enjoy exclusive dishes including hot otsukuri, scallop sashimi with pickled cucumber, ankou furai to ume shiso, fried baby monkfish with shiso and umeboshi, grilled baby chicken with sancho soya dressing and gyu no tataki to truffle, seared beef striploin with black truffle dressing and miso crisp. Conclude with kurogoma aisu, sakura no makaron, a black sesame mochi ice cream served with cherry blossom macaroons.
