Roki 2018 Summer Menu, NYC
Koji Hagihara is one of the best chefs in New York City. For years he was the driving force behind the impossible-to-get-a-table-at Hakata Tonton in the West Village. But last year he moved to Chelsea to open Roki Le Izakaya, a “Japanese brasserie” serving Japanese small bites with European influences, and he’s been packing the place on a nightly basis. I’ve been a few times since moving back to NYC, and last week, Chef Koji kindly invited us down to try his new summer menu, which introduces three new eclectic ramen dishes, and four cocktails to pair with them. Each and every one is a winner! Here’s a look…
First up was Wagyu Steak Ramen, my favorite of the three new bowls you’re about to read about…
A slow-cooked chicken broth (yes, chicken) with grilled A5 Miyazaki beef, spinach, Brussels sprouts and a crispy cheese hash brown! Chef explained that the concept here is to take the components of classic meal you’d be served in a New York steakhouse and recreate them in a ramen bowl. Boy, does he pull it off..
And the bouncy, toothsome noodles are handmade to his specifications…
Next up is his Citrus Organic Chicken Ramen…
Taking a little inspiration from popular Japanese ramen chain Afuri, this bowl is filled with light chicken broth, sous vide organic chicken breast, lime, jalapeno, arugula and fried burdock and lotus root…
The last of the new creations is a vegetarian ramen, their Summer Tomato Soy Ramen…
With a broth made from kelp and vegetables, thickened with soy milk, topped with “char siu” roasted tomatoes, fresh cherry tomatoes and a herb bouquet. You all know I’m not the biggest fan of tomatoes, but even I finished every drop in this bowl…
Now on to the cocktails, all perfect for the summer heat, beginning with this beauty, the Frozen Mint Mimosa, blending Prosecco with frozen yuzu, passion fruit and mint…
Their Yuzu Punch, which uses white rum as its base, with yuzu juice, fresh pineapple and orange juice…
The Summer Sour Sake, combining sake with honey dew melon, egg whites and bitters…
The last new cocktail on the list was actually created to compliment Roki’s new Wagyu Steak Ramen, as seen above, this being an Asian twist on the Old Fashioned, here dubbed the Old Fashioned Hoji-Cha. First, cherrywood is set ablaze…
The smoke captured in a decanter…
Hibiki whiskey that has been infused with hoji-cha tea leaves is then added and left to rest…
Poured over ice with lemon and orange peels…
A perfect pairing with the Japanese beef…
I would be remiss if I did mention the fact that Roki serves what is, in my opinion, THE BEST fried chicken karaage in Manhattan! Luckily it’s always on the menu…
Every now and again, and sometimes if you ask nicely, Chef Koji can whip up a batch of his special “Shake Ramen”, usually only served at food events where he’s been asked to cook…
This is really more of a cold noodle salad than a proper ramen dish, which the ever-affable, always-smiling Koji-san shakes up table side for you…
One of our favorite dishes here…
For Pride Week, Roki served a special Rainbow Candy Crush cocktail that was the talk of midtown, made with with fresh berries, flavored vodkas and a crushed Jolly Rancher rim. Given its popularity, I hear they’re keeping it on the menu a little longer, while supplies last as they say…
Roki’s summer menu will run through August, so you have a plenty of time to get down to Chelsea to see Chef Koji and check out his newest noodle noshes and decadent drinks. And don’t overlook their regular menu either, which is filled all sorts of other Japanese gems!
https://www.rokileizakaya.com
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