Contemporary Japanese restaurant concept Roka is continuing the expansion of its growing portfolio, announcing its latest pop-up at the Cap Vermell Grand Hotel, Mallorca.

Situated on the eastern corner of the Balearic island, Roka Mallorca will take residence inside the hotel and operate throughout the summer season.

Roka will bring its signature energy to the space, offering diners its award-winning Japanese robatayaki concept and individual approach to modern Japanese cuisine.

Created and co-founded by Rainer Becker in London, 2004, Roka followed hot on the heels of its sister-restaurant Zuma. At the heart of the menu is the robata grill, a traditional Japanese method of cooking over charcoal.

Made famous at the brand’s first London outpost, kankoku fu kohitsuji, lamb cutlets with Korean spices and sesame cucumber, and kampachi sashimi no salada, yellowtail sashimi with yuzu-truffle dressing, will be amongst the signature dishes on the menu, whilst signature cocktails such as ichigo kub, a blend of gin, strawberry mirin, aperol, absinthe and lime, will also feature.

The Mallorcan pop-up will also include dishes on the menu with flavours and ingredients that highlight the delicacies of the destination.

Speaking on the announcement, Azumi Ltd CEO, Sven Koch, commented: “We are delighted to open Roka in Cap Vermell Grand Hotel this summer. This is ROKA’s first pop-up and we feel the luxury hotel is the perfect location, we very much look forward to working with Toni Mir and the team to bring the Roka experience to the island.”

Alongside award-winning cuisine, the concept’s use of raw materials will create a rustic and elemental colour palette, contributing to the rich atmosphere of the restaurant concept.

“We are thrilled to welcome the Roka brand to our hotel”, commented Toni Mir, CEO of Cap Vermell Group. “The energy of this concept complements our luxury resort perfectly, and we look forward to expanding our exceptional culinary offerings to guests and visitors this summer.”