Roka_Fitzrovia
Cuisine: Japanese
Price:    pound pound pound
1 user wants to go
4 users have been
Verdict based on 7 critic, 2 blogger and 1 user reviews and awards
Restaurant Profile »

Address: 37 Charlotte Street, London W1T 1RR

Website: Visit restaurant website

Telephone: +44 20 7580 6464

Trendy Japanese on Charlotte Street with floor-to-ceiling windows and the trademark robata grill. The buzzy Shochu Lounge downstairs is open late

Latest reviews of Roka Charlotte Street

Andy_Hayler

Andy Hayler, andyhayler.com

16 August 2012

Tuna salad had a good, slightly acidic apple and ponzu dressing which nicely balanced the inherent richness of the fish. The tuna was yellowfin, which is more sustainable but sadly lacks the flavour of bluefin…

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Time_Out

Time Out Editors, Time Out

26 July 2012

It’s a fine spot to watch the chefs – skewering magnificent stems of asparagus, perhaps, or tweezering bones from grilled black cod – while grazing on amazing savouries (robata-grilled scallops with wasabi cream made it into Time Out’s 100 Best Dishes in London) and intriguing sweets (yoghurt and almond cake with toffee banana and tonka bean ice-cream)…

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Gourmet Chick

Cara Waters, Gourmet Chick

16 July 2009

From the Robata grill the yakitori chicken skewers are spliced with spring onion and covered in dollops of a sticky oyster style sauce. The heat of the grill has caramelised the sauce and the spring onions so that the yakitori offer a sensational hit of sweet and savoury…

Read full review »
simon_hopkinson

Simon Hopkinson, The Guardian

17 June 2007

It had been Fay Maschler who told me of the rice/crab pot, saying, ‘Simon, you will absolutely love this. It is very, very you!’ And how right she was…

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What the Critics say

Time_Out

Time Out Editors, Time Out

26 July 2012

It’s a fine spot to watch the chefs – skewering magnificent stems of asparagus, perhaps, or tweezering bones from grilled black cod – while grazing on amazing savouries (robata-grilled scallops with wasabi cream made it into Time Out’s 100 Best Dishes in London) and intriguing sweets (yoghurt and almond cake with toffee banana and tonka bean ice-cream)…

Read full review »
simon_hopkinson

Simon Hopkinson, The Guardian

17 June 2007

It had been Fay Maschler who told me of the rice/crab pot, saying, ‘Simon, you will absolutely love this. It is very, very you!’ And how right she was…

Read full review »
The_Guardian

Victor Lewis-Smith, The Guardian

26 February 2005

Several Korean dishes were available, so I chose kankoku fu kohitsuji (marinated lamb cutlets bursting with Korean spice), excellent with tiny salted crunchy edamame…

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Matthew Fort

Matthew Fort, The Guardian

14 August 2004

Roka is to all intents and purposes, a taste-free zone. Which probably means that it perfectly represents the contemporary gastro-zeitgeist, aspirations and fulfilment…

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The_Independent

Richard Johnson, The Independent

7 August 2004

I should have ordered my own sea bream fillet. The tiny mouthful I did have (when my friend was in the gents) was exquisitely wet and fresh, luxuriating in a sweet miso sauce. The dish was the Roka equivalent to Nobu’s signature dish of black cod…

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jan-moir

Jan Moir, The Telegraph

24 July 2004

So: excellent produce, lovely restaurant, good theatre, sochu bar downstairs and a clever wine list with lots of agreeably priced bottles…

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fay_maschler

Fay Maschler, Evening Standard

21 July 2004

Best, we all agreed, was one of the Roka dishes, an iron pot containing rice with king crab and wasabi tobiko. The creamy texture of the rice, somewhere on the way to a congee, imbued with the sweetness of the crab was fantastic…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

16 August 2012

Tuna salad had a good, slightly acidic apple and ponzu dressing which nicely balanced the inherent richness of the fish. The tuna was yellowfin, which is more sustainable but sadly lacks the flavour of bluefin…

Read full review »
Gourmet Chick

Cara Waters, Gourmet Chick

16 July 2009

From the Robata grill the yakitori chicken skewers are spliced with spring onion and covered in dollops of a sticky oyster style sauce. The heat of the grill has caramelised the sauce and the spring onions so that the yakitori offer a sensational hit of sweet and savoury…

Read full review »