All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Ordering steak at a restaurant sends a strong message to people—you have a healthy appetite, strong teeth, and are suffering from a potentially dangerous iron deficiency. Say it with steak with this Groupon.
- $30 for $50 worth of sushi and robata-grilled steaks and seafood
- Click here to the view the menu.
The Fine Print
Promotional value expires 60 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per table. Reservation required. Dine-in only. Not valid for happy hour priced items, or with other promotions. Valid at listed location only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Roka Akor
Forget artwork. The focal point of Roka Akor’s dining room is the robata grill, a multi-tiered, oak charcoal–fueled contraption that leaves prime ribeye, glazed pork ribs, and Madagascar prawns precisely blistered on the outside and moist and tender within. This approach lets the inherent flavors of the top-quality ingredients take center stage, and accordingly, executive chef Ce Bian takes a considered, minimalistic approach to many dishes, plating even hot entrees with the elegance one generally expects of sushi.
Of course, there is sushi, too—Bon Appetit voted Roka Akor one of the top 10 sushi spots in the U.S. in 2009. Fresh fish is flown in daily for nigiri, sashimi, and a concise selection of maki, most filled simply with seafood (or wagyu beef, in one case) and perhaps some avocado and an element of spice.
In striking counterpoint to the fire of the robata grill and the oceanic flavors of the sushi, the bar gets attention with ice. Specifically, glass-sized icebergs, carved by hand from enormous, crystal-clear blocks frozen, like popsicles for the children of billionaires, from purified water in an airtight environment over days. These maintain the purity of Roka Akor's signature shochu tonics, a mellower take on the vodka cocktail. Harking back to the semi-medicinal tradition of ancient Japanese shochu-making, mixolgists start with a base of house-infused shochu (perhaps flavored with blood orange or mango and chili) and add macerated fruits and spices such as plum, ginseng, and pine needle.