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 tentsuyu dipping sauce

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

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 mushrooms and rice

with sansho salt

ryotei miso and red onion (gf)

marinated in yuzu miso (gf)

with yuzu chilli sour cream

with sweet soy sauce and sesame (vg)

ginger and moromi miso (vg)

with seaweed and chilli pepper seasoning (vg)

nashi pear and vanilla custard

with guava, black sesame crumble

with miso caramel and japanese granola

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