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

chilli mayo and wasabi peas

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

sansho and cashew nuts (8 ribs)

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 (v)

with sweet soy sauce and sesame seeds (vg)

ginger and moromi miso (vg)

with seaweed and chilli pepper seasoning

(vg) (gf)

with strawberies and jasmine, custard and crumble

nashi pear and vanilla custard

with miso caramel and japanese granola

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