Restaurant

ROKA Istanbul and Ozan Kumbasar Bring Aegean-Japanese Cuisine Together!

Representing contemporary Japanese cuisine with locations all around the world, Roka continues to offer its guests a unique experience through collaborations with beloved Turkish chefs. Following Maksut Aşkar and İnanç Çelengil, Roka continues its successful collaborations with Turkish chefs with Ozan Kumbasar.

It was published

1 months ago

February 10 2025

Author:

Elif Akin Yuksel

Roka Istanbul chef, who draws attention with the awards he received in the Turkish gastronomy scene Suna Hakyemez Founder and chef of Vino Locale, which was awarded 2025 Michelin Star and a Green Star in 1 Ozan Kumbasar's special menu, which brings together Japanese and Aegean cuisine cultures, is available for two days only. Monday, February 17 ve Tuesday, February 18 Roka will be served to guests in the evenings.

Kumbasar, who has brought to life the love of cuisine that he has carried in his heart since childhood with Urla Vino Locale, is known for preparing a new menu every month with the products of Urla and the region. Drawing on the richness of the fertile Aegean lands, he prepares recipes that have left a mark on palates from past to present with his innovative approach.

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. Crispy Rice Nigiri and Chu-Toro Tartar with Yuzu Mayo and Green Onion; Urla Blue Tail Prawn Gyoza; Urla Crispy Gum Artichoke and Yuzu Kosho Goat Cheese Cream; Beef Cheek with Hazelnut Celery Puree and Sour Cherry; Grilled Eggplant with Minced Mirin, Ginger and Soy Glaze; Ozan Chef's Mother's Recipe Lemon Parfait; and Tom Yum Mochi with Lotus Chocolate and Şırnak Syriac Liqueur.

Roka Istanbul chef Suna Hakyemez states that this collaboration offers an experience that blends Turkish and Japanese cultures and the unique flavors of the geography while also carrying the local richness of the Aegean. He says, “As Roka Istanbul, hosting Ozan Kumbasar in our kitchen and bringing together the vast ingredients and culinary understanding of the Aegean with Roka flavors was both a very enjoyable and productive experience.”

Ozan Kumbasar expressed his thoughts on the collaboration with the following words: “As a chef who values sustainable gastronomy and seasonality, I am very happy to have the opportunity to bring together Japanese and Aegean cuisines, which symbolize a rich history and culture. We will offer our guests an unforgettable experience with this collaboration that pays tribute to the seasonality and world-class ingredients of both cuisines.”

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

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Restaurant

Delicious Evenings at Aila

Interpreting Turkish cuisine in an innovative way and selected as a recommended restaurant in the Michelin Guide Turkey 2023, 2024 and 2025, and awarded with a toque by Gault & Millau, Aila continues to welcome its guests with its exquisite menu.

It was published

4 days ago

March 21, 2025

Author:

Elif Akin Yuksel

Aila, which was selected as the recommended restaurant by the Michelin Guide Turkey in 2025 and retained its place on the list, and was also awarded a toque by Gault & Millau, invites its guests to an unforgettable gastronomy journey with its menu featuring flavors from Anatolian cuisine, signed by the talented Chef Kemal Can Yurttaş.

Kitchen Chef Kemal Can YurttasPresenting the signature flavors of 's with the freshest and seasonal ingredients, Aila will leave unforgettable impressions on the palate.

Located in Fairmont Quasar Istanbul and standing out with its sustainable gastronomy concept, Aila offers a warm atmosphere and a delicious experience.

Source: HORECA TREND and Aila

An Italian Classic in Istanbul: Zeffirino 1939

Founded in Genoa in 1939, the legendary Italian restaurant Zeffirino 1939 officially opened its doors in Istanbul on March 14.

It was published

7 days ago

March 18, 2025

Author:

Elif Akin Yuksel

Known for its gastronomic heritage and culinary excellence Zeffirino, has hosted world-famous names such as Frank Sinatra, Muhammad Ali, Sophia Loren, Céline Dion, Rihanna, Kendall & Kylie Jenner and Gal Gadot. After its success in Monte Carlo and Paris, the restaurant has now come to Istanbul with the vision of Riccardo Giraudi. Giraudi is also known as the creator of world-famous restaurants such as Beefbar, Le Petit Beefbar, African Queen and Song Qi.

Italian-Monegasque Riccardo Giraudi is known for his limitless creativity in the restaurant world. Having successfully grown the Beefbar concept in the world’s most prestigious cities, from Paris to São Paulo, Mykonos to New York, and passionate about Italian cuisine and the heritage of Zeffirino, one of the most iconic addresses in Genoa, Giraudi is thrilled to bring Zeffirino to Istanbul, where culture and gastronomy meet in perfect harmony, by convincing the Belloni Family to take this gastronomic treasure beyond the borders of Italy, following successful openings in Monte Carlo and Paris.

Zeffirino 1939 has a distinguished place in the international gastronomy scene with its unique flavors and its famous Genovese pesto, considered one of the best pesto sauces in the world. With its recipes carefully preserved by the Belloni Family for three generations, it offers all the subtleties of Italian hospitality and impeccable service. Each dish is prepared with an artistic approach and the presentation by the professional team turns into a visual feast.

Bringing Italy's rich culinary heritage to its new location in Ortaköy overlooking the Bosphorus, the restaurant offers its guests an unforgettable experience with its 360-degree Bosphorus view surrounded by iconic structures such as the Ortaköy Mosque and the Maiden's Tower. This impressive view and cultural location in Istanbul are among the most special details that distinguish Zeffirino Istanbul from its other branches.

Zeffirino 1939 also offers an interactive gastronomy experience. Some signature dishes are prepared and served at the table, so guests can watch the process and enjoy the flavors. This unique presentation makes the authentic spirit of Italian cuisine even stronger.

Zeffirino Istanbul's menu includes the famous Genovese pesto, daily fresh handmade pastas and carefully selected classic and modern Italian flavors. Guests can enjoy flavors such as; slow-cooked Focaccia Formaggi prepared with Zeffirino's signature Stracchino Cheese; handmade Mandilli al Pesto served at the table in a traditional Mortaio bowl with special pesto sauce and thick, homemade Gelato Pistacchio with pistachios.

The restaurant design was imagined by Cedric Capron and implemented by SAVATLI Architecture. The venue is shaped by the natural warmth of terrazzo, marble and wood, and polished walnut panels and handcrafted details bring together traditional craftsmanship and modern aesthetics. Soft-textured fabrics and unique patterns add a warm and inviting character to the venue. This elegant atmosphere, which can adapt to any time of day, promises its guests a flawless experience.

Source: HORECA TREND and Zeffirino Istanbul

Misina Fish Brings the Unique Turbot Flavor to Retirees for 990 Liras

Turbot, with its unique and distinctive taste of the Black Sea, has an important place in Misina Balık's menu. Misina Balık, which has aimed to offer its guests the distinguished flavors of sea cuisine at affordable prices since the day it was founded, has launched a new campaign for retirees.

It was published

1 weeks ago

March 17, 2025

Author:

Elif Akin Yuksel

As part of the campaign, retirees will be able to consume turbot for 990 lira per kilogram every Sunday during the month of Ramadan. Fishing Line FishAiming to share the abundance of the months when turbot is caught with its retired guests, it offers turbot, which it serves with two different cooking methods at affordable prices for everyone. Tandoori cooking, which is not available in any other restaurant, adds flavor to the taste of turbot.

The campaign aims to offer affordable fish feasts to retirees, Suat Yilmaz, Founder of Misina Fish, “Normally, turbot is 7 thousand liras per kilo in businesses on the Bosphorus. The price of a 6,5-kilo turbot goes up to 55 thousand liras with this calculation. However, we offer it to our guests for 3 thousand 950 liras per kilo. Our guests pay 6,5 thousand liras for a 26-kilo turbot. In other words, we offer turbot to our guests at a price that is equal to minimum wage more affordable than other businesses,” he said.

Misina Balık Founder Suat Yılmaz: We Are Waiting for All Retirees

Yilmaz says, “Since our establishment, we have aimed to share the unique fish flavors of the Marmara and Aegean regions with our guests at affordable prices. Our motto is fresh, delicious and accessible fish in season. We aim to make fish accessible not only for taste but also for health. We invite our retirees to the turbot feast we offer at affordable prices every Sunday between 12.00:00.00-XNUMX:XNUMX during the month of Ramadan.”

About Fishing Line

Founded by Suat Yılmaz, Misina Balık aims to offer fresh and seasonal anchovy, bluefish, mackerel, sea bream, sea bass, red mullet, bonito, bonito and turbot fish from December to February. The fish, which are served with the appropriate cooking methods according to their species by its team, are accompanied by a wide range of Turkish meze culture. Misina Balık, which offers its palate-tearing flavors to taste explorers in Istanbul, continues to introduce new tastes to its guests.

Source: HORECA TREND and Fishing Line