RIYADH: When ROKA opened its doors in downtown Riyadh at the end of July, it was an immediate hit with local food lovers. So much so that reservations needed to be made well in advance.
Now that the hullabaloo around the launch has died down a little, it’s easier to get a spot, but ROKA is proving to be more than a flash in the pan. The Japanese restaurant has won plenty of awards in its home city of London, and its first international branch — which opened in Dubai last year — demonstrated the chain’s eagerness to maintain those high standards. Its latest offering, located in the heart of the Saudi capital, is following suit.
First impressions are good. The interior’s upscale rustic Japanese style and classy lighting suggest an easy, unpretentious sophistication, while its scale — seating for up to 243 guests — shows a confident ambition.
The interior’s upscale rustic Japanese style and classy lighting suggest an easy, unpretentious sophistication, while its scale — seating for up to 243 guests — shows a confident ambition. (Supplied)
The serving staff were unfailingly excellent; clearly knowledgeable about the food and comfortable recommending a tailored selection based on individual preferences.
Great service and nice decor are all well and good, but the most important ingredient in ROKA’s success is, of course, the menu.
Starting with the mocktails, we sampled nearly every option. One highlight was the Green Yoda — a blend of matcha green tea, passion fruit and a bright burst of lemon; perfect as a palate refresher between courses.
The lamb cutlets with Korean spices and sesame cucumber is one of the stars of the grilled menu. (Supplied)
But matcha is an acquired taste. If you’ve yet to acquire it, we’d recommend the White Lotus, a tempting mix of dragon fruit, lychee, strawberry and yuzu that goes well with any meal. We didn’t enjoy the Yuzuki as much, even though it came highly recommended by the ROKA team. It tasted somehow watered down and was quite bland.
Any disappointment at the Yuzuki was quickly tempered by the yellowtail sashimi and yuzu-truffle dressing that got our dinner started with a bang. The earthy truffle flavors were the perfect complement to the subtle sweetness of the melt-in-your-mouth fish — amplifying its natural flavors while preserving the integrity of its cut.
The sweet potato tempura and truffle sauce was less of a hit. The presentation — as with every dish — was superb, but the taste was underwhelming and lacked the punch we were expecting.
ROKA opened its doors in downtown Riyadh at the end of July. (Supplied)
We were on safer ground with the king crab, black cod and prawn dumplings with roasted chili dressing, which deserves its tag as one of ROKA’s signature dishes. The exterior of the dumpling had been seared to create a satisfying layer of crunch packed with an array of sweet seafood flavors.
For our maki rolls, we selected the wagyu tartare maki with karashi mustard, along with the crispy prawn and avocado maki with dark sweet soy. Both were fantastic, and we’d list them as must-try options.
The evening’s standout dish, though, was the black cod marinated in yuzu miso and served with pickled radish. The cod’s crunchy exterior and sweet creamy center matched with the tang of the yuzu miso is a perfect combination, making this truly the best cod we’ve tasted in Riyadh. Pair it with ROKA’s baked potato with yuzu cream and chives served tableside to make it even better.
ROKA’s offers baked potato with yuzu cream and chives. (Supplied)
If you’re not a seafood fan, then go for the Robata meat section, which offers a wide selection cooked live at the grilling station. (The restaurant is famed for its Robatayaki cooking method — the grilling technique that gives the meat a satisfying charred flavor.) Our only meat selection was the lamb cutlets with Korean spices and sesame cucumber. Apparently this is one of the stars of the grilled menu, but we found it fell a bit short of ROKA’s general high standards. The plating was once again beautiful — the lamb chops delicately balanced against each other — but the flavors were unbalanced, with the disappointing spice blend overpowering the tenderness of the lamb and leaving little room for flavors to be infused from the grill.
But our night ended on a high note with the yoghurt and almond cake. It’s a favorite on the Dubai branch’s menu and we can see why. The cake’s hard crust hides a warm, fluffy almond sponge that is topped with a mango toffee sauce and a dollop of caramel miso ice cream. It’s essentially an upscale, deconstructed mango cobbler, and it’s delicious; a perfect blend of warm, comforting flavors that brought our dinner to a very satisfying end.
Overall, ROKA justified its reputation as one of Riyadh’s most exciting new eateries.
