Chef
Roman Petry

San Francisco

About Roman Petry

Roman Petry is the Executive Chef/Culinary Advisor for Roka Akaor. Industry veteran with more than 16 years of experience in international kitchens, including at several of the world’s most renowned Japanese restaurants, including Zuma in London, Zuma in Hong Kong and Hachibei in Tokyo. His diverse international culinary expertise transforms any restaurant and its cuisine into a true epicurean adventure, as he says his goal is for people to “eat themselves drunk with different flavors.”

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My Venues

Roka Akor
801 Montgomery St
San Francisco, CA

Accolades

Top Ten Spots for Sushi in the United States (Roka Akor, Scottsdale)
Bon Appétit
Best Up-Late Eateries In S.F.
Refinery 29

ChefsFeed Winner
One of the Best Things to Eat in SF

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Where I Go Out

Tskune (Chicken Meatball) with Egg Yolk

Ippuku

$$, Full Bar, Reservations, Japanese, Sake Bar, Downtown Berkeley

"Tskune is the measuring point for any yakitori Joint, and this place in Berkeley does the best one I've had in the US. The consistency is silky and delicate, the grilling on Binchotan gives the perfect char, and it’s served with a Jidori egg yolk and tare. Dip it into the egg yolk and you feel like you’re in Tokyo."

$$$, Seafood, Polk Gulch

"Ask the guys to make you a "Sicilian Sashimi Plate" with whatever fresh catch of the day they have. It's the thinly sliced fish served with capers, olive oil, lemon juice and some fresh cracked black pepper. I especially like it with scallops, so ask if they have them. Swan’s is as good a lunch as you can get in SF, but try to come right when they open at 10:30am so you don’t have to wait two hours in line"

$$, Breakfast, Vietnamese, Tenderloin

"Nothing better on a Sunday morning then pho and this one is my favorite! The broth is very flavorful and so is the tendon."

Chef

Roman Petry

Roka Akor

Chilled tripe "Tripperia style"

Pizzeria Delfina

$$, Outdoor Seating, Full Bar, Pizza, University South

"This tender, chilled tripe is dressed with lemon and good olive oil—then sprinkled with sea salt and parsley. It’s so refreshing and packs a whole lot of flavor while being really balanced. Add some of the home-made chili oil to get even more kick out of it."

$$, Steakhouse, Full Bar, Happy Hour, Argentinian, Mission

"The thinly sliced Ono with lime and ají amarillo is so beautifully balanced—spicy but not too much, and the lime makes it so fresh. The best part about this dish is the mix of the corn fritters with the ceviche. It’s the perfect start before getting one of Alex Morgan's steaks with chimichurri. Depending on the season, the fish sometimes changes to local halibut from Half Moon Bay—which makes it even better!"

Chef

Roman Petry

Roka Akor

Raviolo di ricotta with farm egg

Cotogna

$$$, Italian, Outdoor Seating, Full Bar, Jackson Square

"This raviolo is one of the best things you can eat in SF: delicate pasta dough wrapped around homemade ricotta and the most beautiful farm egg yolk, served with brown butter and some parmesan. The moment you break the ravioli and the yolk runs into the brown butter is like magic—it tastes like the perfect hollandaise. Michael Tusk just has a knack for making the arguably simplest thing into something really stunning."

Chef

Roman Petry

Roka Akor