Sake Rok’s décor is inspired by Japanese pop culture, with signage hanging from above and brick walls lined with distressed murals that allude to Japan’s underground graffiti scene. The open kitchen is part of the entertainment, but in the evening, performances can occur at any moment, with DJs and servers doubling as dancers who invite guests to partake in sake bombs, dance parties, and lip-sync serenades. For starters, we like the salt and pepper shrimp served with marinated egg whites, dry miso and shiso aïoli, or Japanese A-5 Wagyu beef tataki in a citrus soy with crispy garlic, ponzu and shimeji mushrooms. The New York strip, dry-aged in-house for 28 days or more, is served with broccoli, shiitaki mushrooms and wasabi demi-glace.

Specialty rolls worth considering include the “Not Yet a Butterfly” made with eel, cucumber, avocado, eel sauce and gujoza chip. The cuisine is complemented by unique cocktails such as “Whiskey on the ROK” comprised of Old Forester Bourbon infused with Schezuan pepper, black peppercorn, star anise, cinnamon and fennel that is filtered through a drip system overnight. There are also 12 sakes, including the creamy Nigori Tozai Snow Maiden. Save room for “Chef Bobby’s Pastry Omakase” — fresh-made creations by executive chef Bobby Silva.

Review by: gayot.com