Roka Akor | San Francisco

Roka Akor Omakase*

"To entrust the Chef", Comprised of fine, hand-selected ingredients. Designed for entire table to share. Minimum 2 people Optional Wine or Sake Pairing Available

• 148
• 75
• 75

Yellowtail Sashimi*

with Green Chili, Shallots and Poached Garlic Ponzu

• 22

Crispy Sashimi Tacos*

with Tabasco Ponzu, Avocado and Cherry Tomatoes

• 19

Ora King Salmon Tataki*

with Sesame, Rice Crackers and Warm Brown Butter Ponzu

• 19

Wagyu Filet Tartare*

with Black Truffle Aioli, Truffle Caviar and Quail Egg

• 25

Tuna Tataki*

with Yuzu Shallot Dressing, Japanese Herbs and Avocado

• 21

Charred Heirloom Tomato Salad

with black garlic vinaigrette, Shaved Celery and Shallots

• 16

Edamame

with Balinese Sea Salt

• 7

Spicy Edamame

with Chili and Lime

• 9

Miso Soup

with Seasonal Mushrooms

• 7

Tiger Shrimp Tempura

with Wasabi Pea Dust and Sweet Chili Aioli

• 18

Japanese Style Fried Chicken

with Smoked Chili Aioli

• 16

Snake River Farms Kurobuta Pork Belly

with Breakfast Radish and Tarragon Miso

• 18

Shishito Peppers

with Ponzu and Bonito Flakes

• 12

Scallops*

with Yuzu and Wasabi Pea Seasoning

• 24

Crispy Rice*

with Spicy Tuna Tartare

• 18

Wagyu Beef and Kimchi Dumplings

with Kimchi Soy

• 15

Spicy Fried Tofu

with Avocado and Japanese Herbs

• 15

Sashimi Chef Selection*

5 or 7 kinds, 2 pieces each

• 52
• 64

Traditional Nigiri Chef Selection*

5 kinds, 1 piece each

• 34

Premium Blue Fin Tuna Flight*

Hon, Chu, and O Toro, 2 pieces each

• 59

Yellowtail*

with Crispy Shallots and Ponzu

• 14

Seared King Salmon Belly*

with Yuzu

• 16

Blue Fin Tuna*

with Uni and Wasabi

• 22

Langoustine*

with Basil and Yuzu

• 22

Spot Prawn*

with Uni and Osetra Caviar

• 22

Unagi Gunkan*

with Soft Quail Egg

• 14

Seared Scallop*

with Parmesan and Truffle Caviar

• 18

Hamachi Serrano Chili Roll*

• 16

Crunchy Spicy Tuna Roll*

• 16

Dungeness Crab California Roll*

• 17

Salmon Avocado Roll*

• 15

Seared King Salmon and Dungeness Crab Roll*

• 20

Poached Maine Lobster Roll*

• 24

Robata Grilled Unagi and Tamago Roll

• 16

Roka Futo Maki Roll*

• 25

Vegetarian Roll

• 13

Olivier's Butchery Prime Dry Aged Rib Eye (12oz)*

with Ginger and Scallion Sauce

• 58

Snake River Farms Wagyu Filet (8oz)*

with Chili Ginger Sauce

• 68

Snake River Farms Wagyu Sirloin (6oz)*

with Grilled Bone Marrow and Spicy Sweet Garlic Soy

• 46

Glazed Baby Back Ribs

with Cashew Nuts and Green Onion

• 36

Lamb Chops*

with Korean Spices and Grilled Broccolini (3 chops)

• 49

Japanese Grade A5+ Wagyu Beef from Miyazaki Prefecture*

• 40

Japanese Grade A5+ Takamori Drunken Wagyu Beef from Yamaguchi Prefecture*

• 50

Japanese Grade A5+ Kobe Wagyu Beef from Hyogo Prefecture*

• 70

Yuzu Miso Marinated Black Cod (8oz)*

wrapped in a Japanese Magnolia Leaf

• 41

Ora King Salmon (8oz)*

with Ginger Teriyaki Sauce with Cucumber Salad

• 36

King Crab Legs (10oz)

with Chili Lime Butter

Sweet Corn

with Butter and Soy

• 12

Broccolini

with Ginger Shallot Dressing and Sesame

• 14

Asparagus

with Wafu Dressing and Sesame

• 14

Crispy Brussels Sprouts

with Mustard and Bonito Flakes

• 14

Bone Marrow

with Sweet Garlic Soy

• 10

Truffle Fries

with Aged Parmesan

• 9

Steamed Japanese Rice

with Sesame

• 3

Japanese Mushroom Rice Hot Pot

• 24