Valentine’s Day – Roka Akor San Francisco

valentine-heart-no backgroundFebruary | 14th | 2017

Tasting Menu: $98 | Per Person
Optional Wine Pairing: $58 | Per Person
Dinner a la carte menu available


Roka Bar:

Celebrate Valentine’s Day with an interactive cocktail tasting experience. Enjoy 5 love-inspired cocktails and tea service:
Cocktail Tasting: $55 | Per Person
Optional Food Pairing: $78 | Per Person


Dreams in Green
Efffin Vodka, Enter Black Dot Sake, Fresh Lemon Juice, Wok Oil, Egg White

 Escolar Tataki with White Asparagus and Yuzu
Seared Scallop Nigiri with Aged Parmesian and Truffle Jus

The Falling Flowers
Sakura-Infused Umeshu, Dewatsuru Sakura Emaki Sake, Butterfly Peaflower Tea

Chef’s Selection Sashimi Platter

Flor de Cana Rum, Fresh Lime Juice, Cointreau, Fresh Avocado, Salt and Pepper Rim

Spicy Fried Tofu with Avocado and Japanese Herbs
Fried Squid with Chili and Lime

The Devil You Don’t
Del Maguey Minero Mezcal, Strawberry Serrano Syrup, Nardini Contratto Bitter Liqueur, Peychaud’s Bitters, Laphroaig Scotch Mist

Wagyu Flat Iron with Maitake Mushrooms and Sukiyaki
Grilled Asparagus with Wafu and Sesame


Espresso-Infused Kikori Whisky, Crème de Cacao, Sherry-Honey Syrup, Spiced Chocolate Bitters, Lavendar Bitters
Warm Valrhona Chocolate Cake with Sightglass Coffee Ice Cream

Roka Akor:


Course | One

*Escolar Tataki with White Asparagus and Yuzu Shallot Dressing
Tiger Shrimp Tempura with Wasabi Pea Dust and Sweet Chili Aioli
*Amberjack Sashimi with Yuzu Truffle Oil Dressing and Mizuna
Pairing: Pinot Gris, Domaine Zind-Humbrecht Pinot Gris, Alsace, France, 2014

Course | Two

*Decadent Seasonal Sashimi Platter
Pairing: Chardonnay, Val du Mer, Vaillons 1er Cru, Chablis, France, 2014

Course | Three

*Robata Grilled Wagyu Filet with Chili Ginger Sauce
*Japanese Grade A5+ Wagyu Beef from Miyazaki Prefecture with Fresh Wasabi
Supplement of $50 per person, minimum of 2 people
Yuzu Miso Marinated Black Cod wrapped in a Japanese Magnolia Leaf
Asparagus with Wafu Dressing and Sesame
Ginseng Chicken Soup with Red Miso and Goji Berries
Pairing: Pinot Noir, Adelsheim “Breaking Ground” Chehalem Mtn., Willamette Valley, Oregon, 2014


Warm Valhrona Chocolate Cake with Almond Caramel and Vanilla Ice Cream
Pairing: Chenin Blanc, Domaine du Viking, “Aurelie,” Vouvray, France, 1996