Roka Akor — Restaurant in Oak Brook

Honestly, a place that tries to haute cuisine, but is more like faux cuisine. Everything is priced because of the ambiance and decadent food. Looking at the food and presentation, you would expect each bite to be an experience of foodgasms. I would say it's more of a superficial style than substance restaurant aimed at hipsters and classy who like to spend outrageous amounts of money on food marked up by an exorbitant amount.

So let's start with the Tataki beef for appetizer. $22 for prime cuts of beef with truffle and pickeled daikon. In a fine dining restaurant, you want to make an impact on the customer with the first bite. This didn't leave any real impact other than very overpowering truffle and a rather boring soy sauce vinegar mix. I will say though the beef was fantastic and probably would have tasted better without all this hoopla.

The wagyu beef kimchi dumplings were fine, nothing really special about them other than the presentation of the appetizer and the fact that the meat is wagyu, but really why use wagyu on a hot appetizer. What a waste of wagyu, if it really can be considered wagyu. The sauce also pretty boring and standard.

The oysters were sauced up with some type of citrus soy sauce, but it was a pleasant aftertaste, but didn't really do much for me. That 3rd pic is a $30 plate or I should say bowl of 6 pieces of oysters.

The sweet potato tasted fine, but didn't offer a good variety of textures that a Tempura-styled, more-thinly-sliced piece of sweet potato would offer. Then drizzle their teriyaki sauce and style with lack and white sesame seeds and a few scallions, voila. This was just alright. But tbh, the teriyaki sauce that they used didn't really pair well with the sweet potato for me. It tasted like there were hints of dashi or bonito stock, unless it's just that they use the same grill for their sweet potato as their fish, but I think the slight hint of fish flavoring is coming from the sauce. Also the skin of the sweet potato was cleaned, but there were some dark spots on parts of the peel.

The star for me was the fried calamari which was lightly battered and came with a sweet and sour chili aioli-like concoction. The airiness and crispiness of the batter along with the texture of the calamari, paired well with the sauce and had a light citrusy aftertaste which I feel was probably from the lime. The batter had nice seasoning to that as well. Lastly, the calamari wasn't overcooked, so you can really appreciate the texture.

The sushi, well, it was quite a presentation and they try to whet one's appetite with that. I'll be honest it looked too beautiful to eat, but honestly, when we break it down, the sushi rice was fine, but honestly, nothing else really was that impressive. The signature rolls all tasted very similar and were boring. It didn't really make me want to eat more of it, other than the fact that I hate wasting food, so we didn't have a choice. Even the 7 piece nigiri set was just ok, a step up from the rolls, but didn't scream foodgasm to me. The scallop sashimi, honestly was the only good thing I had there. Thinly sliced, great buttery fatty mouthfeel from the scallop, went well with or wo soy sauce/wasabi. However, I can honestly get this same quality of scallop at Tensuke market and eat to my hearts content without making my wallet cry. Is there amiance at Tensuke market, maybe not, but I will get my premium pieces of sushi/sashimi at a fraction of the price.

The service was fine. The servers were really polite and informative with all the menu items. Wish they knew how to pronounce certain words: Gochujang. The staff did bump into my chair a few times, no excuse me, but maybe they were in a hurry. Plus the slight scent of bleach at the bar did not hold well for my sense of smell.

Honestly, it was an alright experience, maybe I had too many high expectations, but a place like this is all about the superficiality of the culinary world. But that's fine. There is a market for ppl that dine in only these...

Finally a real restaurant in Oak Brook Mall!

My friend and I while strolling through the Mall noticed a new establishment where A&F used to be. In our intrigue we decided to visit and were pleasantly surprised.

As a gastronome myself I have to begin by saying that I see a bright future for this particular establishment. The menu is good and the wine and drinks pairing list is equally good. My friend and I had the lunch sets and they were good. Some minor flaws that I trust will be ironed out with time and experience on the part of the cooks. Overall the flavors were good. I will definitely be coming back for diner in order to better compare.

That being said, I would like to provide some constructive feedback. I would advise that the Chef and FOHM scrap the disposable chop sticks or at least consider different ones. I understand the sanitary reasons that might play into this, however they do not match the beautiful decor.

Secondly, the stemware in particular. The purchasing manager (if applicable) should consider better options that do not feel cheap or flimsy. There are some good wines this establishment's cellar that deserve stemware that don't have a mold line down the stem.

Thirdly, the open kitchen. The open kitchen should not be thought of as just that, rather a stage/theatre for all its guests. Perceived cleanliness should be in the mind of the Chef/FOHM. There should minimal clutter, better organization, and the latter should inspire graceful movements and gestures on the part of the cooks/kitchen staff.

That being said, I gave this establishment four stars because of the perceived effort and potential. The wait staff was very friendly and conscious. I give props to the Chef for a good menu and the direction he is taking the restaurant(upcoming mothers day menu looks solid!). I hope to see this establishment on the Bib Gourmand in the near future. Chef and FOHM, keep educating and nurturing your staff and highlight above all attention to...

If you're looking for a high-end dining experience in Oak Brook, Roka Akor is definitely worth checking out. I recently visited the restaurant for my anniversary with my wife and kids and was thoroughly impressed.

From the moment we walked in, we were struck by the atmosphere. The restaurant is modern and sleek, with a minimalist design that exudes elegance. The lighting was dim and ambient, creating a relaxing and intimate atmosphere. The decor is tasteful, with a mix of traditional Japanese elements and contemporary design.

The staff was attentive and friendly, making us feel welcome from the start. They were happy to answer any questions we had about the menu and made great recommendations. They also checked on us regularly throughout the meal to make sure we had everything we needed.

The menu at Roka Akor features a variety of Japanese dishes, including sushi, seafood, and grilled meats. I ordered the salmon, which was cooked to perfection and served with a savory sauce. The fish was incredibly fresh and flavorful, and the portion size was just right. My wife ordered the sushi and California roll, which were also delicious. The sushi was expertly prepared and the flavors of the fish and rice were well balanced. The California roll had a nice crunch and the filling was flavorful. The kids ordered fries which were crispy and very tasty.

The prices at Roka Akor are on the higher end, but we felt that the quality of the food and atmosphere were worth it. The restaurant also has ample parking, which is always a plus.

For dessert, we tried the matcha crème brulee, which was delicious but the portion was small. The matcha flavor was subtle but present, and the custard was creamy and smooth.

Overall, we had a fantastic experience at Roka Akor. The atmosphere was relaxing and upscale, the staff was attentive, and the food was delicious. If you're looking for a special meal out with family, Roka Akor is definitely worth...