Menu
Course 1
Wagyu Beef Kimchi Dumpling
Lobster Red Miso Soup
Tuna Tataki with Pickle Red Onions and Ponzu
Course 2
Crispy Butterfish Roll
Salmon Teriyaki with Pickled Cucumber
ROKA AKOR Yuzu Miso Marinated Black Cod Skewer
Course 3
ROKA AKOR Sweet Corn with Butter and Soy
Cumin Barbeque Pork Loin with Shaved Vegetables and Cilantro*
Dessert
Green Tea Custard
Tickets are nontransferable and nonrefundable. Menu is prix fixe and subject to change. Dietary restrictions cannot be accommodated.
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Sunday, February 26, 1:00pm
Owned by JNK Concepts, steak and sushi restaurant Roka Akor, with locations in Hong Kong, London, and Scottsdale, opened in Chicago in July of 2011. Voted one of the top ten sushi spots in the United States by Bon Appetit magazine, Roka Akor features cuisine designed by master chef Ce Bian that uses only fresh, simple, and natural ingredients. Using flavors of chili, lime, cucumber, truffle, and more, together with the robata grill, chef Ce Bian creates fantastic grilled beef and amazing seafood dishes that can be paired with Roka Akor’s extensive selection of international wines carefully chosen for Roka Akor’s classic dishes.
Roka Akor boasts an interior space also designed in careful consideration of the aesthetic flavors of the restaurant. Although the concept of Roka Akor already existed at its original Scottsdale, Arizona, location, architect Dwayne MacEwen of Chicago-based DMAC Architecture designed a unique look and feel for the Chicago Roka Akor restaurant space. The interior is wholly inspired by chef Ce Bians’ cuisine concept—using simple foods and turning them into magnificent dishes. Natural and simple materials of wood, rock, and old nails were used by DMAC to finish this space. It features a specially designed 60-seat lounge that includes teak block and rubber cording columns that resemble stacked Jenga towers; an Asian inspired patterned teak ceiling, and a massive robata grill sushi bar with a specially commissioned sculptural grill hood constructed with approximately 20,000 nails obtained from a 19th-century grain elevator.
Join us for this unique lunch experience and hear from chef Ce Bian and architect Dwayne MacEwen as they share their design inspirations. This Appetite for Design special lunch includes a prix fixe menu of assorted sushi and beef items. Space is limited and advance reservations are required. Menu may be subject to change.
COST $55 CAF Members; $65 non-members (includes soda, tea & signature non-alcoholic beverage)
LOCATION 456 N. Clark Street
AIA/CEU 1
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