Roka Akor, the contemporary Japanese steakhouse known for its certified Kobe beef and open‑flame robata grilling, is officially expanding into Gilbert on South SanTan Parkway.
The address has yet to be revealed. The restaurant is scheduled to open in mid-2027, marking its sixth location nationwide and its second in Arizona, according to marketing manager Nikki Havens.
The Scottsdale flagship, now celebrating its 18th year, is one of fewer than 50 certified Kobe beef restaurants in the United States. “It takes a lot to be certified,” he said, pointing out the gold trophy sent directly from Japan that sits inside the restaurant.
Roka Akor’s identity is rooted in robata grilling — an open‑flame technique showcased in its signature open kitchen. “You can actually see your food being made. I love that aspect — you get to point and say, ‘Oh, that’s mine,’” he said.
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Even the restaurant’s name reflects that ethos: “ro” means fire, “ka” means to gather.
“Roka is a combination of two Japanese words: ‘ro’ represents a place to gather, eat and drink,” Havens recalled. “‘Ka’ means heat or fire — the energy at the heart of our restaurant.
“Together, Roka means gathering around the fire. And ‘Akor’? Roka reflected backward, a reflection of the warmth of the fire and the guests gathered around it.”
The design is equally intentional. The Scottsdale location features a bar and a private dining table, each carved from a single piece of wood. “It’s very earthy, very elegant, very intentional,” he said. “We try to keep everything pristine because it’s all from the same tree.”
Roka Akor’s concept, Roka, originated in London before the late Dr. John N. Kapoor brought the brand to Scottsdale. Today, the children run the brand, as JNK Concepts, maintaining the same identity and culinary philosophy across all locations — Scottsdale, San Francisco and three in Chicago.
“Not a lot has changed with the branding,” he said. “The fundamentals stay the same — the quality of our food and the way we prepare it.”
That quality includes flying in seafood from Alaska and Japan. “We only get the best of the best,” he said.
After starting as a food runner, the marketing manager worked his way up to overseeing digital marketing for all locations. His focus now is reintroducing Roka Akor to longtime fans while reaching new diners.
“We’ve been around 18 years — you’d think everybody would know us,” Havens said. “But some people haven’t been in for a long time, and others know us but haven’t tried us. I want to bring the hype back to us.”
Roka Akor recently launched a partnership with Alice Cooper’s Solid Rock Teen Center, debuting Alice Cooper’s Frankenstein Roll — tempura shrimp, snow crab, tuna and a cashew‑sriracha drizzle designed to resemble dripping blood. A portion of each roll sold supports free arts and music programs for teens.
“He’s been in here a couple times,” he said. The roll launches at all locations in October, with proceeds going to Cooper’s Solid Rock Foundation.
The events continue with Sunday brunch with bottomless sushi from 11 a.m. to 2 p.m., $89. Chef-curated dinners are monthly, with the next one on Thursday, Oct. 1, World Sake Day.
Roka Akor will celebrate its 18th anniversary on Oct. 18 with an 18% discount on all customers’ checks.
Roka Akor will also compete in Rare at Salt River Fields from 6 to 10 p.m. Thursday, Nov. 12, when more than 25 Valley steakhouses compete in traditional and creative steak categories. Each restaurant will also craft a signature cocktail pairing. Roka Akor will showcase its matcha tiger cocktail, blood orange margarita and Japanese-whiskey old fashioned. Rare provides the steaks.
With construction beginning soon, the Gilbert location will bring Roka Akor’s signature robata grill, sushi program, and Kobe beef to one of the fastest‑growing dining districts in the East Valley.
“The sooner the better,” he said of the opening timeline.
