with sea salt (vg) (gf)

(vg) (gf)

with chilli mayo and wasabi peas

tentsuyu dipping sauce

with sesame dressing

avocado and sweet dark soy

cucumber, chives and tempura flakes

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

sansho and cashew nuts (8 ribs)

with chilli and lemon (gf)

korean spices (4pc)

chilli, ginger and spring onion

with sansho salt

ryotei miso and red onion (gf)

marinated in yuzu miso (gf)

with sweet soy sauce and sesame seeds (vg)

ginger and moromi miso (vg)

(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