ROKA Mayfair: Where Fire Meets Finesse

Tucked discreetly behind the hum of Oxford Street, ROKA Mayfair remains one of London’s most seductive destinations for modern Japanese dining — a place where smoke, skill, and sophistication intertwine in perfect harmony.

Since opening in 2014, ROKA Mayfair, the only ROKA to offer all-day dining, has defined the art of quiet luxury. The design follows the house aesthetic: warm timber, slate, and soft lighting, all drawing your gaze toward the open robata grill at its centre.

Here, chefs move like dancers through ribbons of charcoal smoke, turning skewers, slicing sashimi, and plating dishes with a meditative precision. The robata itself is no mere spectacle; it’s the spiritual and literal heartbeat of ROKA, linking its eleven restaurants across the world, from London to Dubai.

Every dish is delicate yet daring, disciplined yet indulgent. We began with the yellowtail sashimi with yuzu-truffle dressing, a silken mouthful brightened by citrus and grounded with umami depth and the fresh iceberg lettuce with caramelised onion dressing. Then, the spicy yellowfin tuna with cucumber, chives and tempura flakes arrives — impossibly rich, unapologetically luxurious, and gone too soon.

From the robata grill, lamb cutlets with Korean spices offer a punch of warmth and smokiness, while the sea bream fillet with ryotei miso sings with subtlety. Even humble greens, such as asparagus glazed with sweet soy and sesame, become revelations under the flame.

Dessert continues the dialogue between restraint and decadence: the dark chocolate and green tea pudding with pear ice cream is a triumph of texture and balance, a quiet nod to ROKA’s obsession with precision.

ROKA’s drinks list reads like an ode to craftsmanship. A curated selection of premium sakes, including the Nanbu Bijin “Roka” ginjo nama chozo, pairs beautifully with the kitchen’s smoky notes. For the cocktail devotee, the Edamame Fizz is as elegant as its name is whimsical — Tanqueray gin, prosecco, and a whisper of shiso — while the Fig Manhattan is deep, dusky, and decidedly Mayfair.

Behind the ROKA legacy stands Rainer Becker, the German-born chef whose years in Tokyo reshaped his culinary philosophy. After founding ZUMA in 2002 with business partner Arjun Waney, Becker introduced London to the art of robatayaki — the centuries-old Japanese method of grilling over charcoal.

Today, ROKA is more than a restaurant group; it’s a culinary signature, defined by smoke, elegance, and global allure. From Oblix atop The Shard to INKO NITO in Soho, Becker’s empire continues to blend fire and finesse with quiet, unwavering confidence.

www.rokarestaurant.com

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