Roka (Charlotte Street)
37 Charlotte Street
Fitzrovia
London W1T 1RR
Nearest Tube: Goodge Street
4.1 Yummy stars
Average: £££ £80+ pp (excluding drinks) (at time of writing)
☏ 020 7580 6464
Kampachi (Yellow Tail) with yuzu miso dressing at Roka (Charlotte Street)
Buzz Factor 4.4/5 stars
Food 4.2/5 stars
Value for money 3.8/5 stars
Roka (Charlotte Street) has been around since 2004. It was the first of 4 Roka restaurants, with one in Canary Wharf (since 2009) and 2 others in Mayfair and Aldwych (which opened in February and October 2014 respectively). They were the brainchild of German chef, Rainer Becker (from the Zuma fame in Knightsbridge, London).
As you walk in, you can understand why Roka (Charlotte Street) is still around after all these years. Stylishly decorated, the place was heaving – full to the brim. Buoyant, noisy with the buzz of the waiters, clientele and the roar from the centre stage of the restaurant – the robata grill – with the sushi counter on the other side. Clever design, making the cooking the main attraction, well ahead of other restaurants in its days.
Robatayaki is a Japanese method of barbeque. Pieces of food on skewers are slow grilled over a hot charcoal. It originated from fisherman in northern Japan, Hokkaido, who had to find a way to cook on boats. The charcoal also provided a source of warmth for them.
The menu was extensive. Food was beautifully presented and delicious. The standout dish was the kampachi sashimi salad – yellowtail sashimi with yuzu truffle dressing. The spicy beef was perfectly grilled. Do also try the black cod in yuzu miso and of course, the skewers.
The waiters were helpful. However, they were far too busy to be attentive, given that the restaurant was full. You had to make an effort to get their attention, particularly above the din. What? I hear you say (if you can hear yourself speak), with the “optional” service charge being at 13.5%.
It is pretty difficult to get a table here. You are strongly advised to book well in advance, though some tables did come up a few days before we went.
