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Roka Restaurant Review: The goldfish bowl effect of wraparound floor-to-ceiling windows from the outside is immediately lost when entering this plainly decorated, wood-floored and -tabled restaurant which is never less than packed with media types and a chic young crowd. Centre stage is the open-flame charcoal robata grill where the chefs prepare dishes like eel, sancho pepper and red onion; charred young daikon with garlic in soy; and rib-eye of beef with sweet, salty miso paste and good vegetables. Small dishes like tip-top sushi plates on crushed ice and tender dumplings, which you tend to order more of than your purse might like, make up the majority of the menu. The little sister of Zuma does pretty well. There’s a very trendy bar downstairs open until midnight.