R.O.K.C. is a craft cocktail bar with authentic Japanese food and fresh local oyster selection. Reserve a table by coming in-person.
Celebrated for his ornate tipples served in wacky vessels, this is the first solo project from acclaimed barman Shige Kabashima, formerly of lauded drinks den Angel’s Share. And new to his team is Sapporo, Japan-native chef Takashi Igarashi (previously of Odo and Kyo Ya) who has just added a ramen inspired by the soup-style popular in his home city. The Sapporo calls for a chicken and house-made miso broth, and it’s spiked with butter and garnished with bean sprouts, scallion, and chicken char siu.
What to drink: Choco + Mint
Angel’s Share bartender Shige Kabashima opened ROKC (Ramen, Oysters, Kitchen and Cocktails) in 2016 and was quickly lauded for his Japan-inspired drinks with decidedly unique presentations (think: lightbulbs, eggshells and ceramic skulls). Their warm Choco + Mint is a holiday in a glass: dark rum, mint, vanilla, soymilk, cinnamon, nutmeg, and cacao, made heady with the addition of absinthe. Their new Upper East Side location, NR, also has a hot drink item that’s simple with an edge, spiking dark chocolate with spicy tequila in the aptly-named Spicy Chocolate.
How to order: Order for pickup and delivery through Grubhub