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Roka Akor
Putting the finishing touches on an omakase platter

Roman Petry, the chef at Roka Akor, takes sushi so seriously, he flies the fish in from Japan four times a week. He treats steak with the same measure of reverence, carefully preparing it robatayaki-style (slowly grilled over hot charcoal, for the uninitiated).

Welcome to SF’s new surf and turf temple in Jackson Square, the third American outpost of the Michelin-recommended Roka Akor, where an inexhaustible menu revolves around--you guessed it--sushi and steak.

Upstairs in the sleek dining room, dig into black cod marinated in yuzu miso and wrapped in a Japanese magnolia leaf ($32), or splurge on Australian Grade 9+ or Japanese A5+ Wagyu beef (market price). Trade off bites with some spanking fresh sushi, like the amaebi (spot prawn) sashimi ($9) or a hamachi serrano chili roll ($12).

Need a moment to digest? Head downstairs to the intimate lounge and order a cocktail from the bar manned by former Alembic mixologist Daniel Hyatt. We’re fans of the Knot Hole, which mixes whiskey with black walnut liqueur, Yellow Chartreuse and a splash of cream ($15).

801 Montgomery St.; 415-362-8887

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