Rokai provides a minor bit of Tokyo to the D.F.


Bijou sushi at Rokai

    “It tends to make me want to cry!” exclaimed Nanae, a chilanga of section-Japanese descent. “I have not experienced sushi so fantastic given that Tokyo” she discussed, wiping away a tear. We had been feasting at Rokai, the new location for eclectic and amazing common Japanese cooking. Seated at the house’s two tables, pushed jointly, had been this reporter, the chef of just one
warm corner Roma bistro who is aware a factor or two about fish, and a group of very
professional diners–all of whom experienced been to Japan.

Master chef Hiroshi at function

 Rokai, positioned on a peaceful road in the previously gastronomically sparse Colonia Cuauhtemoc, is
a venue for master chef Hiroshi Kawahito’s fine-tuned cooking. The
judiciously short  menu characteristics an
omakase,  which translates
as “leave it to you”, i.e. what the chef wants to serve: it can be a multi system Japanese feast. 
I’ll go away it to this chef, L.A.-born of Japanese ancestry, who moved
to Tokyo exactly where he acquired the fine artwork of sushi chopping. New to Mexico, he’s a
master of uncooked fish. His menu that involves a soup, a karaage dish (miso marinated
and sauteed), a katsu (breaded and
fried), as effectively as plates of fine sushi and sashimi, is resourceful and intriguing. But this uncomplicated
description doesn’t do the menu justice. Each plate, arranged with a savvy
designer’s eye by assistant Daisuke is a function of artwork unto itself.



Pulpo (octopus) appears
in a variety of guises, but constantly requires a starring job. As “carpaccio”, sliced
razor slim, it is buttery, and complemented with a sprinkling of black and white
sesame seeds, so that its fragile taste is never trumped. A deep fried morsel
will work considerably less effectively, as the texture gets a bit rubbery, but swish aromas
still tickle the nose.

 Katsu is a big group in the Land of
the Increasing Sun and is just one I normally stay clear of, as these deep-fried milanesas seems additional about crunchy fried-ness
than anything else–but not listed here.  A
katsu lamb, served with a minor bowl of tartar sauce, is crusty devoid of, juicy
within, a excellent stability – and the mouth watering ovine umami survives the mundane
is transcended.
carpaccio de pulpo
A karaage-model bacalao
has been expertly baked the uncomplicated, extreme but gentle fishiness of the cod is
winningly complemented by the caramelized miso and mirin sauce – the bistro
chef approves, downing the past bite with a realizing smile on his deal with.
Eventually, I truly feel like Audrey Hepburn at Tiffany’s when the
most beautiful plate of nigiri sushi
I have ever observed is unceremoniously set at the table. Each adroitly crafted
morsel sparkles jewel-like and defies the eater to touch. But we do, yet again and
yet again, since the supremely fresh new fish, together with its bed of rice, seasoned
just so, is as well fantastic just to look at.
hand-printed menu also gives 3 a la
groups. Five Nigiri, the
previously talked about hand pressed sushi, 4 rolls, none of which have that most
vulgar of variations, product cheese, and seven or 8 specific cooked dishes, this kind of as the aformentioned cod karaage and lamb katsu.  
Kasaage bacalao
The thoroughly clean open up place, made by Diego López, characteristics white-on-black
aquatic images on the walls and a lot of wood. 
An open up kitchen area and a strong
sushi bar spotlights the cooks at function.
The omakase at
$490 for 2 individuals (lunchtime a bit reduced) is a fantastic offer. But this kind of fantastic
Japanese food stuff really should be priceless.

¡Buen provecho!


Rio Ebro 87, between Rio Lerma y Rio Panuco

Colonia Cuauhtemoc

Tel. 5207 7543

Open up Monday as a result of Saturday from 2 – 5 and 7 – eleven p.m.

Mexico City

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