Roka Akor Chicago Welcomes Osteria Langhe for Cross-Cultural Collaboration Dinner, May 12

On Thursday, May 12 at 6:30 p.m., calls of “Salute!” and “Itadakimasu!” will be heard from River North’s Japanese steak, seafood, and sushi spot, Roka Akor Chicago, as the restaurant hosts a Cross-Cultural Collaboration Dinner with Osteria Langhe, the Logan Square neighborhood spot best known for its seasonal Piemontese fare.

Roka Akor’s Corporate Chef Ce Bian opens his kitchen for the first time to Osteria Langhe’s Executive Chef/Owner Cameron Grant, where the two will create a six-course, prix fixe crossover menu using techniques true to their respective historic roots—Japanese robatayaki and Italian handmade noodle-making, accompanied by dishes and drinks special to each homeland—Japanese sake and sushi, alongside Italian wines and meats.

The beverage pairings for the night have been curated by Roka Akor regional general manager and sommelier, Steve Tindle, and Osteria Langhe co-owner and expert of Italy’s Piemonte region, Aldo Zaninotto.

The dinner menu is as follows:

COURSE ONE, Roka Akor

Ume Marinated Foie Gras Torchon with nori bread & pickled pearl onions

2009 Contratto Millesimato Brut Rose, Costigliole d’Asti, Piemonte Italy

COURSE TWO, Osteria Langhe

Polipo: Kabuto Grilled Octopus with fingerling potatoes & salsa verde

2013 Malvira, Roero Arneis, Piemonte, Italy

COURSE THREE, Roka Akor

Chef Selection Nigiri

Hon Maguro with Osetra caviar | Shima-Aji with ginger & scallion | Ora King Salmon with yuzu shallot | Live Scallop Crudo with XO sauce & hokkaido uni

2014 Arcese Bera e Figli, Asti, Piemonte, Italy

COURSE FOUR, Osteria Langhe

Tajarin: Italian Noodles with Wagyu Cheeks, porcini mushrooms, cured egg yolk, & leek truffle brodo

Kenbishi, Silk Road, Honjozo, Hyoga, Japan

COURSE FIVE, Roka Akor

Grilled Duck Breast with morel mushrooms & pickled ramps

2009 Piero Benevelli,”Ravera Di Monforte”, Barolo, Piemonte, Italy

DESSERT, Osteria Langhe

Panna Cotta: Semolina Sesame Fritters with green tea & lime curd

Evoluzione Banzai Bunny Yuzu Sake, Umenoyado Nara, Japan

The collaboration dinner menu is priced at $191 per person and tickets can be purchased via the Night Out website. A portion of the proceeds from ticket sales will be donated directly to Pilot Light, a charity with a culinary mission to empower children to make healthier choices by strategically integrating food and nutrition education within school standards, curriculum, and culture.

Space is limited, and advance ticket purchase is required. For more information about Roka Akor Chicago’s collaborative dinner with Osteria Langhe, call the restaurant at 312.477.7652.