At ROKA Bahrain, the robata grill is more than a centrepiece – it’s a discipline, a rhythm, and a philosophy. At the helm of the kitchen is Head Chef Michal Škarba, whose journey from a family kitchen in Slovakia to one of the world’s most respected robatayaki brands has been shaped by curiosity, precision, and a deep respect for ingredients.
In this conversation with Bahrain Confidential, Chef Michal reflects on the moments that defined his path, the influence of Japanese cuisine on his cooking style, and how he brings ROKA’s globally recognised standards to life through a distinctly local lens in Bahrain.
I was always around the kitchen whenever my mum or dad were cooking, so it naturally became part of me – tasting, asking questions, wanting to understand what they were doing and how. Growing up, we also had a big garden with vegetables and fruits, which meant I was close to ingredients from a very young age. Seeing how things grow and tasting them fresh really shaped the way I think about food.
My first professional role in Slovakia was at Fou Zoo, a modern Asian restaurant that, at the time, played an important role in introducing refined Asian flavours and techniques to the local dining scene. It was led by chefs Michal Konrad and Michal Takacs, and that’s where I began to properly understand Asian cuisine, and Japanese ingredients and techniques in particular.
What truly drew me in was the Japanese mindset. There is a deep respect for the ingredient, and a belief that whether something is cooked or served raw, the chef’s role is to honour its natural character. Precision, balance, and freshness are essential; everything has a purpose, and nothing is done without intention.
My first roles in London were centred around Pan-Asian cuisine, but it was when I joined ROKA Charlotte Street in 2016 that my focus became fully Japanese. That’s where I really began working closely with traditional ingredients and techniques.
Robata grilling, in particular, became very important to me. I’ve always loved working with fire and the grill, even back home, and at ROKA, I was able to refine that instinct into technique. Learning how timing and temperature come together on the robata completely changed the way I cook.
ROKA was always a place I admired, even when I was very young. It was one of those kitchens I looked up to and aspired to work in. When I first moved to London, I knew it was where I wanted to be, and after two years of working and learning under some amazing chefs, I finally took that leap and joined ROKA Charlotte Street.
From there, everything accelerated. I had the opportunity to work with exceptional chefs and travel through Spain, Turkey, the United States, and across the Middle East. That journey eventually led me to Bahrain, where I now have the responsibility and the privilege of running the restaurant and shaping the experience every day.
At ROKA, we don’t follow trends – we prefer to create them. What I enjoy most is working with seasonal local produce wherever possible.
Some favourites include using local figs for our miso brûlée dessert or grilling local sweet corn over the robata. One dish that really influenced the ROKA Bahrain menu is our fish sando, made with local fasker fish and Japanese tartar sauce. It’s about respecting the ingredient while allowing Japanese technique to elevate it.
Without a doubt, it’s our spicy beef skewers with padrón peppers. They’re an all-time favourite because of their simplicity: high-quality beef, charcoal grill flavour, and our homemade yuzu kosho. It’s honest food, cooked with care, and people really connect with that.
I’m from Slovakia, so I grew up eating potatoes, which makes this easy. It’s 100% the ROKA baked potato with yuzu sour cream, hahaha. Creamy potato mash, the acidity of yuzu mixed with sour cream, and that crispy potato skin – it’s just perfect.
There are many chefs in Bahrain and across the region whose work I genuinely admire. The food scene here has grown tremendously over the years and continues to evolve with confidence, diversity, and ambition. It’s exciting to see how kitchens are developing strong identities while maintaining high technical standards.
If I had to name a few, I have great respect for Chef Brian and Pierre at Four Seasons, as well as Chef Bahadir at ORLA. What I appreciate most is how chefs in this region approach their craft – there’s a clear commitment to quality, discipline, and pushing standards forward, which makes it a very inspiring place to cook today.
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