Contemporary Japanese robatayaki restaurant ROKA is offering a la carte and regular tasting menus during Ramadan.
Guests are welcome to experience the venue’s industrial interiors or opt for alfresco seating on the terrace for a relaxing post-iftar outing.
ROKA Riyadh has curated an exclusive mocktail running until the end of the holy month. Kumo Arabica is created from flavorful ingredients representing Saudi Arabia’s culture. It has a coffee base spiced with cardamon, sesame, and cedarwood and a refreshing date and orange cream flavor.
Diners can also enjoy dishes such as fried squid dipped in chili and shiso sauce or beef, ginger, and sesame dumplings.
In 2007, Hamish Brown became the head chef of ROKA Charlotte Street, London. A native New Zealander, Brown has a passion for blending Asian cuisines that make up the Western Pacific Rim.
At ROKA, he developed the restaurant’s authentic and contemporary menu, fusing his knowledge of Japanese ingredients with his love for quality and seasonal produce. In 2013, he became executive chef of the ROKA Group.
Designed by Norisan Muramatsu, ROKA Riyadh has a modern industrial feel. The robata counter is made from wood slabs, concrete, and antique timber. A louvered grid ceiling and concrete-finish porcelain floor tiles give an edgy and chic look.
Ramadan opening times are from 6:30 p.m. to 3 a.m. The restaurant is on Prince Mohammed bin Abdulaziz Road, As Sulimaniyah district.
For more information, visit their Instagram @rokariyadhofficial or www.rokarestaurant.com
Where We Are Going Today: ROKA
https://arab.news/57xf4
Where We Are Going Today: ROKA
- At ROKA, he developed the restaurant’s authentic and contemporary menu, fusing his knowledge of Japanese ingredients with his love for quality and seasonal produce
Ramadan recipes: Keeping it simple and fresh with a watermelon salad
DUBAI: Orestis Kotefas, global executive chef of Dubai’s GAIA and Sirene by GAIA, shares a watermelon salad recipe.
“This recipe was selected for its simplicity, reflecting GAIA’s approach to letting ingredients speak for themselves,” he said.
Born in Greece, Kotefas grew up among olive groves and farmland in a family deeply connected to food — his father a cheesemaker and his mother a cook. Early exposure to local producers and home cooking instilled a respect for quality ingredients, simplicity and bold flavours that continue to shape his culinary approach today.
Sharing meals is central to Greek culture, where families and communities come together over home-cooked food as part of everyday life. Kotefas seeks to bring that same spirit to GAIA, recreating the warmth and connection for every guest who walks through its doors.
WATERMELON SALAD
Ingredients:
250 grams Watermelon
50 grams Feta cheese
Olive oil
Almond flakes
Whole almonds
Mint
Basil
Salt to taste
Pepper to taste
Almond Preparation:
Almond flakes: roast at 180 degrees Celsius for six minutes.
Whole almonds: halve and roast at 180 degrees Celsius for eight minutes.
Method:
Cut the watermelon into evenly sized cubes and season lightly with olive oil, salt and black pepper.
Arrange a layer of watermelon on the plate, followed by crumbled feta, roasted almonds and mint.
Repeat the layering to build texture and balance.
Finish with fresh basil leaves and a final drizzle of Theo extra virgin olive oil.
Chef’s note:
The almonds are roasted first to add richness and texture. The watermelon is cut into clean cubes and lightly seasoned to enhance its natural sweetness. The salad is then assembled in layers, repeated for balance and depth. Fresh basil and extra virgin olive oil complete the dish, keeping it light, fresh and structured.
