Owner / Executive Chef Koji Hagihara's new Japanese Brasserie ROKI Le Izakaya presenting authentic Japanese tapas and ramen in Flatiron District, NYC. ROKI Dinner Menu, Japanese Canape, All canapes will be crispy sushi rice, Nutritious Quinoa Salad, Sashimi, Veal Liver Sashimi, Sushi roll, Gyoza, ROKI ROKI Ramen (Hot Pot for 2), Charsiu Shoyu Ramen, Charsiu Tonkotsu Ramen, Organic Vegetable Ramen. Chef Koji Hagihara was born in Yamanashi, Japan. Upon graduating from the Tsuji Culinary School in Osaka, he decided to pursue his career in the food & beverage industry. His career began in 1989 as a Chef at the Dynasty Restaurant in Hilton Tokyo Bay and later transitioned to the Louran Chinese Restaurant within the Kyoto Shouzan Resort. In 2002, he worked as the Sous Chef at one of the most prestigious Chinese Restaurants in Japan known as Wakiya Ichiemicharo. During his time there, he became the right-hand man to the world famous Iron Chef Wakiya. He had the opportunity to appear in many TV shows, magazines, and events held throughout Japan. In 2007, he moved to New York City and assisted with the opening of the new Wakiya Restaurant at the Gramercy Park Hotel; holding the title of Executive Chef. After two years of working and entertaining top VIP clientele at Wakiya, he decided to transition to Hakata Tonton as the Manager/Executive Chef. Working there for eight years, he successfully made this restaurant one of the most popular Japanese restaurants in New York. He also had many experiences outside of the restaurant industry. He was a Chef appearing in the FCI Morning EYE News for three years. He prepared dinners for the Japanese Ambassador at his residence, participated in large events throughout the nation and even worked as a Restaurant Producer. He was the first chef in America to aquire the International Sushi Proficiency Certification (he is the only one in New York to have this). Currently, he is a Culinary Advisory Board Member at the Gohan Society and contributes ideas on the growth of Japanese Food and Culture within America. Chef Koji received numerous titles and awards at different Culinary Competitions. He continues to impress the New Yorkers with his original and unique style. Keiko Ono Aoki was born in Tokyo, Japan and immigrated to the U.S. in the late 1980’s to pursue her career in the business world. In 1998, she completed the Owner/President Management Program (OPM) at the Harvard Business School. Upon graduating, she started a boutique company named Altesse Co Ltd in New York, selling high-end women’s accessories. However, she soon realized that the retail industry would not make her successful and decided to become a Business Consultant instead. She worked with multi-national companies and assisted in expanding their businesses to Asia, particularly in Japan. She had many successful business transactions including negotiating the exclusive rights to sell the “Wonderbra” to the Japanese market, developing products with a German Pharmaceutical Company known as Bayer, assisting Sara Lee in its expansion to the Japanese market, and bringing a major U.S. Hotel chain to Japan.In 2000, Keiko became a consultant to Benihana and helped Rocky Aoki expand his business globally. A few years later, the two fell in love and married. Rocky introduced Keiko to the food and beverage industry and upon his sudden death, Keiko became the CEO of Benihana of Tokyo, LLC. and continued to expand the business in Europe, Asia, and the Middle East. In 2007, she published a cookbook called “Easy & Healthy Japanese Food for the American Kitchen”. In 2008 she opened a Japanese catering company called Keiko Aoki to introduce Japanese home cooking to the food lovers in New York. She is the Chief Director for Human and Animal, A Loving Bond which is a non-profit organization.
Phone: +1 646-383-7654
Address: 12 West 21st Street, New York
Open now closes at 14:30
Executive Chef Koji Hagihara's new Japanese Brasserie ROKI Le Izakaya presenting authentic Japanese tapas, ramen & ramen nabe (hot pot style) in Flatiron District, New York City.Get in touch