Shams El-Mutwalli Dubai

Japanese restaurant, ROKA, has gained ample recognition for their food and ambiance, blending seamlessly into Dubai’s culinary scene in 2020, and more recently in Riyadh with an upcoming launch in Kuwait.

The concept behind ROKA is rooted in contemporary Japanese robatayaki cuisine, and General Manager Daniel Petermann describes Robata as “the beating heart of ROKA,” he said.

Petermann outlines how robata is a cooking method used in Japan for centuries, where food is cooked over hot charcoal– binchōtan coals—at varying speeds. The Robata Grill is a central part of the space, and culinary experience at ROKA as it is placed amid diners.

ROKA Dubai’s most popular dishes include the Yellowtail Sashimi with yuzu truffle dressing as well as the Lamb Cutlets with Korean spices, from the robat but the restaurant has an impressive menu offering ranging from salads and tempura to sushi and sashimi.

The concept was created by founder Rainer Becker “in London in 2004. All ROKA restaurants have their own distinct character, but are intrinsically linked by their cuisine,” he told Arab News Japan.

Becker’s interest in Japanese cuisine stems from his own experiences living and working in Japan which inspired the launch of both Zuma and ROKA.

The restaurant’s concept is also reflected in the name as  “ROKA is a meeting place where food and drinks are shared around the robata (Ro) and heat, warmth and an all-embracing energy surround (Ka),” Petermann told Arab News Japan.

Japanese influences have also trickled into the décor at ROKA which implements a traditional architectural style and materials like wood, iron, and concrete—designed by Noriyoshi Muramatsu.

While blending into Dubai’s buzzing culinary food scene proved to be a challenge, ROKA is now undeniably a success attracting a melting-pot of people.