The hands behind the counter
Roka Fella's story is Chef Raymond Tan's story — from Murasaki through Hiryu, Kuza and Garyu to an omakase counter of his own.
“Tradition is the foundation; modernity is how it's told.”
— the Roka Fella kitchen philosophy
Raymond Tan trained in omakase at Murasaki — one of Saigon's long-standing Japanese counters — then cooked at Hiryu, Kuza and Garyu in turn. Each stop added a layer of technique: seasonal fish, knife work, rice, dashi. Roka Fella is where he gathers it all — contemporary omakase, unscripted.
The room is a night garden: the moss-moon wall glowing over the dark counter, candlelight washing the hinoki wood. Diners sit close to the counter — every dish finished right in front of them, from uni and ikura to seasonal cuts of fish.
Upstairs is another world: a cocktail and vinyl bar keeping the Japanese highball tradition — a proper whisky soda after the omakase.
