Roka Akor (San Francisco)

Green chili, shallots, and poached garlic ponzu.

Black garlic dressing.

Smoked chili aioli.

Breakfast radish and tarragon miso.

Seasonal mushrooms.

Balinese sea salt.

Diced assorted sashimi over sushi rice.

5 kinds, 2 pieces each.

5 kinds, 1 piece each.

Yuzu aioli.

Spicy big eye tuna with rayu chili, serrano, cucumber, and green onion rolled in rice cracker.

Sautéed Japanese mushrooms.

Chili ginger sauce.

Grilled Alaskan King Crab Legs (10oz) served with Chili Lime Butter

Braised Snake River Farms wagyu short rib with kimchi glaze and cucumber shiso Salad.

With cashew nuts and green onion.

Pickled cucumber Salad

Wrapped in a Japanese magnolia leaf.

Butter and soy.

Mustard and bonito flakes.

Steamed white rice.

Wafu dressing and sesame.

Parmesan.

Sweet garlic soy.

Charred Heirloom Tomato Salad with Black Garlic Dressing *Hamachi Serrano Chili Roll *Wagyu Sirloin (6oz) with Grilled Bone Marrow and Spicy Sweet Garlic Soy Sweet Corn with Butter and Soy Steamed Japanese Rice with Sesame

Yellowtail Sashimi with Green Chili, Shallots and Poached Garlic Ponzu *Poached Maine Lobster Roll *Japanese Grade A5+ Wagyu Beef from Miyazaki Prefecture (4oz) Asparagus with Wafu Sauce and Sesame Steamed Japanese Rice with Sesame

*Yellowtail Sashimi with Green Chili, Shallots and Poached Garlic Ponzu *5 Kind Nigiri Chef Selection *King Salmon and Big Eye Tuna Sashimi with Fresh Wasabi *Dungeness Crab California Roll Miso Soup with Seasonal Mushrooms

Tequila, blood orange liqueur, blood orange bitters, and lime juice. Serves 2 drinks.

Japanese whisky, Angostura bitters, Japanese black sugar, and citrus oils. Serves 2 drinks.

Two servings Vodka Uméshu Rum Lemon Juice

two servings Japanese Whisky Grand Poppy Aperol Lemon Juice

Tokyo Prefecture

Yamaguchi prefecture. 720 ml

Niigata prefecture.

1er Cru Brut Blanc de Blanc, Champagne, France.

Vire-Clesse, Burgundy, France.

Sonoma Coast, California.

Los Carneros, California.

Beaujolais, France.

Willamette Valley, Oregon.

Sonoma Coast, California.

Paso Robles, California.

Les Collines de Lauren Syrah, Rhone, France.

3 Kind, 1.5 ounces each Nikka Miyagikyo Single Malt Nikka Yoichi Single Malt Nikka From the Barrel

3 kind 1.5 ounces each Yamazaki 18 year old, Hibiki 17 year old, Hakushu 12 year old

Macallan Classic Cut, Macallan 21 year old, Macallan Rare Cask

Topped with green onion with smoked chili aioli and lime on the side.

Dungeness crab, avocado and cucumber, topped with seared salmon, honey miso and schichimi pepper.

Hamachi, avocado and cucumber, topped with wasabi aioli, serrano chili and chives.

Poached lobster with scallions, celery and tarragon aioli topped with fried shallots.

Warm Valrhona Chocolate Cake with Caramel Almond Ganache and Mixed Berries Sauce

*Crunchy Spicy Tuna Roll Japanese Style Fried Chicken with Smoked Chili Aioli Yuzu Miso Marinated Black Cod wrapped in a Japanese Magnolia Leaf Sweet Corn with Butter and Soy Steamed Japanese Rice with Sesame

Yellowtail Sashimi with Poached Garlic Ponzu, Nigiri Chef Selection (5 Kind), King Salmon and Big Eye Tuna Sashimi with Fresh Wasabi, Dungeness Crab California Roll, and Miso Soup with Seasonal Mushrooms

Yellowtail Sashimi with Poached Garlic Ponzu Poached Maine Lobster Roll Japanese Grade A5 Wagyu Beef from Miyazaki Prefecture (4oz) Broccolini with with Ginger Shallot Dressing and Sesame Steamed Japanese Rice with Sesame

Diced assorted sashimi with avocado and heirloom tomatoes with tabasco ponzu on the side.

Almond black truffle aioli, truffle caviar, and quail egg with taro chips on the side.

Green chili, shallots, and poached garlic ponzu.

Lightly Seared Big Eye Tuna with Yuzu Shallot Dressing, Japanese Herbs and Avocado.

Topped with green onion with smoked chili aioli and lime on the side.

Topped with green onion, with pickled breakfast radish and tarragon miso on the side.

Tofu, green onion and seasonal mushrooms.

Topped with green onion, fresno chili and kimchi soy.

Balinese sea salt.

Spicy Mebachi Maguro on Deep Fried Rice marinated in Sukiyaki Sauce and Lime on the side.

with Yuzu and Wasabi Pea Seasoning

with Ponzu and Bonito Flakes

Robata Grilled Unagi with Tamago, Cucumber, Shiso and Szechuan Pepper, topped with White Sesame and Unagi Sauce

5 kinds, 1 piece each

Diced Assorted Sashimi over Sushi Rice

Dungeness crab, avocado, cucumber and tobiko.

Five kinds, two pieces each.

Dungeness crab, avocado and cucumber, topped with seared salmon, honey miso and schichimi pepper.

Hamachi, avocado and cucumber, topped with wasabi aioli, serrano chili and chives.

Salmon, asparagus and cucumber, topped with avocado with yuzu aioli on the side.

Spicy big eye tuna with rayu chili, serrano, cucumber and green onion rolled in rice cracker.

Poached lobster with scallions, celery and tarragon aioli topped with fried shallots.

with Big Eye Tuna, Ora King Salmon, Unagi, Hamachi and Tamago

Avocado and Cucumber with White Sesame Seeds

Topped with cashew nuts and green onion with glaze sauce and lime on the side.

Topped with green onion with grilled bone marrow and spicy sweet garlic soy.

Wrapped in a Japanese magnolia leaf, served with pickled red onion and yuzu miso sauce on the side.

Topped with green onion with chili ginger sauce on the side.

Grilled Alaskan king crab legs served with chili lime butter, topped with shiso and diced cucumber.

Served with cucumber salad, ginger teriyaki sauce and lemon.

Olivier’s Butchery Dry Aged Prime Rib Eye Steak (12oz) with Ginger and Scallion Sauce

with Korean Spices and Smoked Eggplant Salad

Topped with Sweet Garlic Soy and Chives.

Tossed in truffle oil and truffle salt topped with aged parmesan.

Topped with green onion with garlic soy butter.

Whole grain mustard with wafu dressing and bonito flakes on the side.

Steamed white rice topped with black sesame.

with Ginger Shallot Dressing and Sesame Seeds.

(2 servings per order) Japanese Whiskey, Angostura Bitters, Japanese Black Sugar, Citrus Oils, Bitters

(2 servings per order) Tequila, Solerno Blood Orange Liqueur, Blood Orange Bitters, Lime Juice

Japanese Whisky, Lemongrass, Honey, Lemon

Japanese Style Cheese Cake with Fresh Strawberries and Vanilla Chantilly

Warm Valrhona Chocolate Cake with Caramel Almond Ganache and Mixed Berries Sauce

Aromas of Asian pear and orange blossom. Round and rich mouthfeel with notes of honey and spice. Great structure and body. Versatile, pairing well with both fish and fowl.

Shiraz, Australia, 2016 Bin 28 is a multi-region, multi-vineyard blend with Barossa Valley contributing the majority of the fruit for this vintage. Aged 12 months in American Oak, this red blend has bold black fruit notes of blueberry and plum with oak and vanilla. This Australian Shiraz would pair perfectly with our Wagyu Filet!

Red fruit aromas with flavors of cherry, strawberry and a delicate touch of baking spice. Very balanced with a juicy finish. Drink alongside grilled salmon, lean red meat or chicken.

Floral on the nose, with elegant flavors of fruit, flowers and spices on the palate. Easy drinking by itself, but pairs well with both white and red meats.

Complex notes of ginger, baked apple, brown spices and honey. Its elegant structure and tiny bubbles create a velvety mouthfeel. Pairs well with scallops, Dungeness crab, and salmon.

40% Pinot Noir, 40% Pinot Meunier, 20% Chardonnay. Aromas of green apple, citrus and white flowers, with hints of brioche and fresh nuts. Flavors of pear, apple and peach, with nuances of gooseberry. A perfect pairing for sushi and scallops.

Spicy Mebachi Maguro on Deep Fried Rice marinated in Sukiyaki Sauce and Lime on the side.

with Yuzu and Wasabi Pea Seasoning

Green chili, shallots, and poached garlic ponzu.

Lightly Seared Big Eye Tuna with Yuzu Shallot Dressing, Japanese Herbs and Avocado.

with Big Eye Tuna, Ora King Salmon, Unagi, Hamachi and Tamago

Grapefruit, white asparagus, and avocado.

Green chili, shallots, and poached garlic ponzu.

Lightly Seared Big Eye Tuna with Yuzu Shallot Dressing, Japanese Herbs and Avocado.

Smoked chili aioli.

Breakfast radish and tarragon miso.

Balinese sea salt.

Spicy Mebachi Maguro on Deep Fried Rice marinated in Sukiyaki Sauce and Lime on the side.

with Yuzu and Wasabi Pea Seasoning

with Ponzu and Bonito Flakes

Grilled unagi with spicy big eye tuna, rayu chili, serrano, cucumber, and eel sauce.

Diced assorted sashimi over sushi rice.

Five kinds, two pieces each.

Four or six kinds, one piece each.

Yuzu aioli.

Spicy big eye tuna with rayu chili, serrano, cucumber and green onion rolled in rice cracker.

with Big Eye Tuna, Ora King Salmon, Unagi, Hamachi and Tamago

Avocado and Cucumber with White Sesame Seeds

Ponzu and bonito flakes.

Chili ginger sauce.

Prime dry-aged rib eye (twelve ounces) from greater Omaha, served with green onion wafu dressing, mitsuba, garlic chips, and shaved vegetables.

Olivier’s Butchery Dry Aged Prime Rib Eye Steak (12oz) with Ginger and Scallion Sauce

with Korean Spices and Smoked Eggplant Salad

Pickled cucumber.

Wrapped in a Japanese magnolia leaf.

Butter and soy.

Mustard and bonito flakes.

Steamed white rice.

with Ginger Shallot Dressing and Sesame Seeds.