(vg) (gf)

(vg) (gf)

with sesame dressing

chilli mayo and wasabi peas

avocado and sweet dark soy

salmon, tuna and yellowtail

salmon, tuna and yellowtail

with 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

yuzu koshu honey (6pc)

sansho and cashew nuts (8 ribs)

with chilli and lemon (gf)

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 strawberies and jasmine, custard and crumble

nashi pear and vanilla custard

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