contents makes: 2 california maki rolls and 2 california hand rolls. 2 raw salmon & avocado maki rolls and 2 raw salmon & avocado hand rolls

(vg) (gf)

(vg) (gf)

with sesame dressing

with chilli mayo and wasabi peas

with tentsuyu dipping sauce

heat at home (vg) (gf)

avocado and sweet dark soy

cucumber, chives and tempura flakes

with spicy korean cabbage and chilli mayo

yuzu mayonnaise and flying fish roe

yuzu mayonnaise and crushed wasabi peas

crab meat, avocado, mayonnaise and wasabi flavoured flying fish roe

salmon, tuna and yellowtail

salmon, tuna and yellowtail

salmon, tuna and yellowtail

with yuzu koshu honey (6pc)

with sansho and cashew nuts (8 ribs)

with chilli and lemon (gf)

with korean spices (4pc)

chilli, ginger and spring onion

300g australian wagyu ribeye with pickled shiitake mushroom and rice

with sansho salt

ryotei miso and red onion (gf)

marinated in yuzu miso (gf)

with yuzu chilli sour cream

with sweet soy and sesame (vg)

ginger and moromi miso (vg)

(vg) (gf)

nashi pear and vanilla custard

with guava, black sesame crumble

created for ROKA’s anniversary, displays notes of green melon, watermelon and hints of apricot, yamagata, 720ml,