Two chefs who have attracted attention with the awards they have received recently in the Turkish gastronomy scene Suna Hakyemez Faith Wreath's special menu, which brings together Japanese and Turkish culinary cultures, Tuesday, November 19 ve 20 November Wednesday Roka will be served to guests in the evenings.
İnanç Çelengil, who has created his own audience among gastronomy lovers with the catering he has been doing for 17 years and with Aman Da Bravo, which he owns, is known for the plates he prepares with flavors selected from Turkish cuisine and seasonal ingredients.
The chefs who came together at Roka Istanbul will present the different techniques of the two cuisines and the stories they weave behind their plates to their guests with this special menu they prepared for two dinners. The menu includes flavors reflecting the ingredients and techniques of both cultures. Bonito sashimi with truffle yuzu sauce; tuna nigiri with nikiri sauce and 'bottarga'; grilled Yedikule lettuce with yuzulu sesame sauce and panko; beef marrow teriyaki and crispy 'kokoreç' and pumpkin sundae, tahini mochi ice cream and chocolate lotus will be featured.
Suna Hakyemez, chef of Roka Istanbul, states that this collaboration will offer an experience where they blend the unique flavors of two cultures and geographies, and says, “Hosting Chef İnanç Çelengil in the Roka kitchen and creating new flavors by combining his experiences with Roka flavors was an important experience.”
İnanç Çelengil said the following about the collaboration: “In addition to the diversity of Japanese cuisine, the discipline in Roka cuisine and the meticulous processing of each product were very inspiring for me. We blended the sharpness of Japanese sauces and ingredients with the modesty of Turkish cuisine. "I think we achieved a great taste with Suna on this menu. It was a harmonious work, and this harmony can be felt in the menu," he shares.
For detailed information and reservations about this gastronomy experience designed by Suna Hakyemez and İnanç Çelengil, which will be held at Roka Istanbul on November 19-20, you can contact Roka Istanbul at 0 212 401 02 60.
About Azumi Ltd
Azumi Limited is an award-winning global restaurant business with many established brands serving contemporary cuisine in key cosmopolitan locations. Azumi Group is one of the global investments of D.ream, which was established in 2012 as a subsidiary of Doğuş Group.
Created by Rainer Becker and co-founded with Arjun Waney, Azumi's journey began with the opening of Zuma London in 2002. This was quickly followed by ROKA London in 2004. There are currently 21 Zuma and 9 ROKA restaurants around the world, and preparations for other restaurants are ongoing. In addition to the Japanese concepts Zuma and ROKA, Oblix opened at The Shard in 2013.
ETARU, which was launched in Florida in 2017, offers the ROKA concept with a different look to the east coast of the USA.
About ROKA
Following the enormous success of Zuma London, Rainer Becker quickly recognized the huge popularity of robatayaki cuisine and opened ROKA Charlotte Street in 2004, creating a contemporary Japanese menu. ROKA Group has expanded rapidly and now has a portfolio of restaurants in London's most sought-after locations. ROKA's main cuisine comes from the Robata grill. Located in the middle of the grill, the grill forms an integral design element of all restaurants, but more than just a striking feature, the robata is truly the heart of ROKA.
The current ROKA portfolio includes the following restaurants (in chronological order): London Charlotte Street and Shochu Lounge (2004), London Canary Wharf (2009), London Mayfair (2014), London Aldwych (2014) Dubai Business Bay (2020) Spain Mallorca (pop -up 2021, 2022, 2023) Saudi Riyadh (2021), Istanbul (2022), Kuwait (2022), Jeddah (2023) and Barcelona (pop-up 2023).
Source: HORECA TREND and Roka Istanbul
