private dining menu at roka akor chicago
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8/2/2019 Private Dining Menu at Roka Akor Chicago
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PRIVATE DINING
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ROKA AKOR
Roka Akor’s private event rooms oer natural and creative beauty
with a minimalistic elegance elt in the eatures o our natural
wood, stone, clay and limestone, enhancing any occasion in this
stunning atmosphere.
Roka Akor holds up to 260 people and our main private
dining room accommodates up to 48. We have a chic smaller dining
area that holds 18 people and our Shochu lounge is a abulous
place or cocktail hour. Accessible or private celebrations, birthdays,
anniversaries, corporate meetings, wedding engagements,
events and reunions, Roka Akor’s Rooms and our bespoke event
design planners will ensure that every detail is covered rom
cocktail to canapé, and will create a seamless and unorgettable
dining experience.
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OMAKASE MENU $98 to $200 per Guest
For the most adventurous guests, Omakase literally means
“to entrust”. Put your trust in Chef Ce Bain and he will create a
personalized tasting of all the premium in-house items including:
• Premium sushi/ sashimi selection
• Signature appetizers
• Grilled prime Steak and Seafood
• and much more
Each menu is unique and based o a personal table side visit rom
the Che. Special requests are available and must be made at
least 48 hours in advance. We will be happy to create a custom wine
and sake pairing to complement your unique menu.
Chef’s Bio
Situated in Chicago’s trendy River North, Che Ce Bian excels in
crating delicate and exquisite dishes that draw upon his
artistic ability, creating a masterpiece on every plate. Our specialty
wine list pairs with the avors o Che Ce Bian’s dishes and
designer cocktails rom our shochu lounge are produced beautiully
by our experienced drinks designers, constructing a truly unique
and memorable evening or all.
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TOKUJO $65 per Guest
Course One
Buttersh Tataki with White Asparagus with Yuzu Shallot Dressing
Crispy Fried Squid with Chili and Lime
Course Two
Che’s Three piece Sashimi Selection with Fresh Wasabi
Caliornia Roll
Spicy Tuna
Course Three
Robata Grilled Pork Belly with Marinated Beet Roots
Prime Beef Filet with Chili Ginger Sauce
Grilled Salmon Teriyaki with Pickled Cucumber
Sweet Potato with Ginger Teriyaki
Dessert
Banana Cake with Chocolate-Ginger Sauce
Please inquire in advance or substitutions due to preerence, dietary restrictions or allergies. Consuming raw
or undercooked meats, poultry, seaood, shellfsh or eggs may increase your risk o ood borne illness, especially
i you have certain medical conditions. A 20% gratuity will automatically be added or parties o 8 or more.
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OKIRAKU $75 per Guest
Course One
Bee Tataki with Shaved Black Trufe with Trufe Jus
Grilled Scallops with Yuzu Mayo & Wasabi Seasoning
Buttersh Tataki with White Asparagus with Yuzu Shallot Dressing
Course Two
Chef’s Three Piece Sashimi Selection with Fresh Wasabi
Hamachi Serrano Chili Roll
Course Three
Prime Rib Eye Steak with Wafu Dressing
Yuzu Miso Marinated Black Cod with Pickled Red Onions
Asparagus with Sweet Soy & Sesame
Sweet Potato with Ginger Teriyaki
Rice Hotpot with Japanese Mushrooms (v)
DessertWarm Chocolate Cake with Coee Ice Cream
Please inquire in advance or substitutions due to preerence, dietary restrictions or allergies. Consuming raw
or undercooked meats, poultry, seaood, shellfsh or eggs may increase your risk o ood borne illness, especially
i you have certain medical conditions. A 20% gratuity will automatically be added or parties o 8 or more.
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DERAKKUSU $89 per Guest
Course One
Buttersh Tataki and White Asparagus with Yuzu Shallot Dressing
Bee Tataki with Shaved Black Trufe with Trufe Jus
Kumamoto Oysters with Shiso & Lime
Course Two
Chef’s Five Piece Sashimi Selection
Dynamite Scallop Roll
Course Three
Lobster Red Miso Soup
Course Four
Yuzu Miso Marinated Black Cod with Pickled Red Onions
Asparagus with Sweet Soy & Sesame
Course FivePrime New York Strip Loin with True Aioli
Cremini Mushrooms with Garlic & Butter
Dessert
Fresh Mango & Vanilla Cake with Toasted Ice Cream
Please inquire in advance or substitutions due to preerence, dietary restrictions or allergies. Consuming raw
or undercooked meats, poultry, seaood, shellfsh or eggs may increase your risk o ood borne illness, especially
i you have certain medical conditions. A 20% gratuity will automatically be added or parties o 8 or more.
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Course One
Burnt Tomato Salad with Grilled Eggplant & Soy Vinaigrette
Crispy Fried Squid with Chili and Lime
Kumamoto Oysters with Shiso & Lime
Course Two
Che’s Three piece Sashimi Selection with Fresh Wasabi
Spicy Tuna Roll
Course Three
Robata Grilled Lamb Cutlets with Korean Spices
Grilled Salmon Teriyaki with Pickled Cucumber
Grilled Sweet Corn with Soy Butter
Rice Hot Pot with Japanese Mushrooms
Dessert
Vanilla Panna Cotta with Citrus Supreme & Passion Fruit Sorbet
OTOKU $55 per Guest
Please inquire in advance or substitutions due to preerence, dietary restrictions or allergies. Consuming raw
or undercooked meats, poultry, seaood, shellfsh or eggs may increase your risk o ood borne illness, especially
i you have certain medical conditions. A 20% gratuity will automatically be added or parties o 8 or more.
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LUNCHEONS
Option One $35 per person
Course One
Red Miso Soup with Lobster
Course Two
Wagyu Beef and Kimchi Dumplings
Spicy Crispy Buttersh Roll
Course Three
Salmon Teriyaki with Pickled Cucumber
Prime Skirt Steak
Sweet Potato with Ginger Teriyaki
Option Two $25 per person
Course One
White Miso Soup
Course Two
Wagyu Beef and Kimchi Dumplings
Spicy Tuna Roll
Course Three
Cumin BBQ Pork Loin with Shaved Vegetables and Cilantro
Salmon Teriyaki with Pickled Cucumber
Asparagus with Sweet Soy & Sesame
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Shochu Lounge (non-private)
Up to 60 Guests Seated, Cocktail Reception up to 120 Guests
F&B Minimum:
Sunday-Thursday: $10,000 Friday-Saturday: $12,000
Chef’s Table (non-private)
Up to 12 Guests Seated
F&B Minimum
Sunday-Thursday: $600 Friday-Saturday: $900
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Akai Room (private)
Up to 48 Guests Seated, Cocktail Reception up to 60 Guests
TV/Projector, private sound system at no additional cost
F&B Minimum
Sunday-Thursday: $2,500 Friday-Saturday: $5,000
Omakase Table (semi-private)
Premium Group Dining location, just o the main dining room
Up to 18 Guests Seated
F&B Minimum
Sunday-Thursday: $1,000 Friday-Saturday: $1,500
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TERMS
We require a signed contract and a credit card number in order to
secure your private dining reservation.
Payment is due at the event’s completion. All charges will be pre-
sented to one guest. Payment is accepted in the form of credit cards,
company check or cash. Roka Akor does not oer direct billing.
All food and Beverage prices are subject to an additional charge of
20% (gratuity). All charges (including food, beverage, audio
visual, and rental charges) are subject to state tax of 11%. Groups
or organizations claiming tax-exempt statutes must furnish
Roka Akor with a copy of the organization‘s exemption certicate
7 days prior to the event date.
To book your event contact the restaurant’s Private Events
Coordinator: Brittany Miranda at [email protected]
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COCKTAIL RECEPTIONS
Hot Appetizers:
Wagyu Beef & Kimchi Dumplings
Rock Shrimp Tempura
Sweet Potato with Ginger Teriyaki (V)
ROKA AKOR Robata Grilled Scallops
Crispy Fried Squid with Chili and Lime
Robata Grill:
Sweet Potato with Ginger Teriyaki
Asparagus with Sweet Soy & Sesame
Shishito Peppers
Cold Appetizers:
Buttersh Tataki with White Asparagus
Maki Rolls:
Organic Vegetable Roll (V)
ROKA AKOR Hamachi Serrano Chili Roll
Salmon Avocado Roll
Spicy Tuna Roll
Caliornia Roll
Dessert:
Green Tea Custard
Vanilla Panna Cotta with Citrus Supremes
and Passion Fruit Sorbet
Fresh Mango & Vanilla Cake with
Toasted Ice Cream
Premium Selection pick one $5 per person
Bee Tataki with Shaved Black Trufe with Trufe Ju
Grilled Scallops with Yuzu Mayo & Wasabi SeasoningRobata Grilled Lamb Cutlets with Korean Spices
Pick 5: $25 a person Pick 7: $35 a person