PRIVATE DINING GUIDE SAN FRANCISCO. Erin Forsyth Montgomery Street, San Francisco, CA RokaAkor.

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PRIVATE DINING GUIDE SAN FRANCISCO Erin Forsyth EForsyth@RokaAkor.

1 PRIVATE DINING GUIDE SAN FRANCISCO Erin Forsyth Montgomery Street, San Francisco, CA RokaAkor.com

2 DINING SPACE Bar Hyakuichi Roka Bar Dining Room Dining Room Private Dining Room Roka Nijuni

3 SEATED DIAGRAM PRIVATE DINING ROOM Private dining, A/V, and seats up to 18 guests. ROKA NIJUNI Semi-private, seats 8-14 guests. FULL ROKA BAR BUYOUT Private dining, seats up to 80 guests or 150 standing. *Not to scale BAR HYAKUICHI Semi-private, seats up to 48 guests. BAR SANBYAKU Semi-private, seats up to 30 guests. There is a pillar between each table, which won t allow for one long community table.

4 SEATED DIAGRAM FULL RESTAURANT BUYOUT The full restaurant seats up to 205 guests. Main Dining Room seating options: W ith current furniture, seats up to 104 guests. With chair rental, seats up to 125 guests. Rental fees apply. *Not to scale. Suggested table arrangements.

LUNCH MENU SHIZUKE $55 Per Person White Miso Soup Steamed Edamame with Sea Salt

California with Snow Crab and Tobiko* Shishito Peppers with Ponzu and Bonito Flakes

Skewers with Mizuna Salad Grilled Asparagus with Wafu Dressing and Sesame Steamed

5 LUNCH MENU SHIZUKE $55 Per Person White Miso Soup Steamed Edamame with Sea Salt Yellowtail Garlic Sashimi with Poached Garlic Ponzu, Green Chili and Shallots* California with Snow Crab and Tobiko* Shishito Peppers with Ponzu and Bonito Flakes New York Strip Steak with Sautéed Japanese Mushrooms* Miso Marinated Black Cod Skewers with Mizuna Salad Grilled Asparagus with Wafu Dressing and Sesame Steamed White Rice Cherry Blossom Panna Cotta with Fresh Fruit Escolar Tataki Marinated Black Cod Japanese Wagyu

6 COCKTAIL RECEPTION MENU Please choose any combination of items. HOT APPETIZERS Regular dinner portions Steamed Edamame with Sea Salt 6.5 Spicy Edamame with Fresh Chili & Lime 8 Grilled Shishito Peppers with Ponzu & Bonito Flakes 10.5 Truffle Fries with Parsley & Aged Parmesan 10 Chibi Burgers with Avocado & Yuzu Koshu 7 Individual portions cones Crispy Fried Squid with Chili & Lime 6.5 Japanese Style Fried Chicken with Smoked Chili Aioli 6.5 Tiger Shrimp Tempura with Wasabi Pea Dust & Sweet Chili Aioli 7.5 COLD HORS D OEUVRES Per piece Oyster on the Half Shell with Yuzu Mignonette* 4.5 Escolar Tataki with White Asparagus & Yuzu* 4 Golden Beet Skewers with Shiso Crème Fraiche & Lime (seasonal) 4 Charred Tomato Skewer with Black Garlic Vinaigrette (seasonal) 4 Tuna Tataki with Chili Ponzu, Red Onion & Lotus Chips* 4.5 Crispy Taco with Shrimp & Scallop Ceviche 4.5 Wagyu Filet with Truffle Caviar* 10 HOT HORS D OEUVRES Per piece Wagyu Beef & Kimchi Dumplings 4.5 Spicy Fried Tofu with Avocado and Japanese Herbs 3.5 Robata Grilled Scallops with Yuzu & Wasabi* 8.5 Grilled Asparagus Skewer with Wafu Dressing 4.5 Grilled Cremini Mushrooms with Soy Garlic Butter (min 30) 4.5 Spicy Tuna Tartare over Crispy Rice* 5 Lamb Cutlet with Korean Spices* 16 Robata Grilled Yuzu Miso Marinated Black Cod Skewer 8.5 Robata Grilled Berkshire Pork Belly Skewer (min 30) 7.5 Robata Grilled Chicken Skewer (min 30) 7.5 Wagyu Filet Skewer with Korean Chili Ginger Sauce* (min 30) 10.5 PASSED DESSERTS Per piece, 30 piece minimum Valrhona Chocolate Cream Puffs 7 Green Tea Cream Puffs 7 Raspberry and Lime Tarts 7 Assorted Macarons 4.5 Cherry Blossom Panna Cotte 7 Mango and Tapioca Pudding 7 WAGYU Per ounce Japanese A4+ Wagyu from Miyazaki Prefecture* 30 Japanese A5+ Wagyu from Miyazaki Prefecture* 35 Japanese A5+ Wagyu from Hokkaido Prefecture* 38 Japanese A5+ Drunken Wagyu Takamori from Yamaguchi Prefecture* 45 Japanese A5+ Kobe Wagyu from Hyogo Prefecture* 60

5 Stipe Bass (Suzuki)* 12 Freshwater Eel (Unagi)* 10.

5 Scallop (Hotate)* 11 Amberjack (Kanpachi)* 12.

5 Octopus (Tako)* 10 Premium Fatty Tuna (O Toro)* 24 Smoked King Salmon (Sumokusamon)*

7 COCKTAIL RECEPTION MENU Please choose any combination of items. PREMIUM SASHIMI 2 pieces Salmon (Sake)* 9.5 Stipe Bass (Suzuki)* 12 Freshwater Eel (Unagi)* 10.5 Salmon Belly (Sake Toro)* 11 Yellowtail (Hamachi)* 10.5 Scallop (Hotate)* 11 Amberjack (Kanpachi)* 12.5 Fluke (Hirame)* 12 Medium Fatty Tuna (Chu Toro)* 21 King Salmon (Kingusa-Mon)* 12.5 Octopus (Tako)* 10 Premium Fatty Tuna (O Toro)* 24 Smoked King Salmon (Sumokusamon)* 13 Red Snapper (Madai)* 12 Sea Urchin (Uni)* MP Spot Prawn (Amaebi)* 11.5 Big Eye Tuna (Mebachi Maguro)* 12.5 Blue Fin Tuna (Hon Maguro)* 16 MAKI 8 pieces Hamachi Serrano Chili* 15 California with Snow Crab, Avocado, & Tobiko* 13 Spicy Avocado with Yuzu Aioli* 11 Tuna with Green Chili Aioli* 13 Salmon Avocado with Lemon Zest & Yuzu* 14 Assorted Vegetable 9.5 Maki Platter Beef Tataki Nigiri Hamachi Serrano Chili Blue Fin Sashimi

PRIVATE DINING MENUS TOKUJO $85 Per Person COURSE ONE Escolar Tataki with White Asparagus and Yuzu* Charred Heirloom Tomato Salad with Black Garlic Vinaigrette Japanese Style Fried Chicken with Lime

Sirloin with Grilled Bone Marrow and Spicy Sweet Garlic Soy* Crispy Brussels Sprouts with Wafu and Whole Grain Mustard Japanese Mushroom Rice Hotpot with Japanese Mountain Vegetables DESSERT Cherry

8 PRIVATE DINING MENUS TOKUJO $85 Per Person COURSE ONE Escolar Tataki with White Asparagus and Yuzu* Charred Heirloom Tomato Salad with Black Garlic Vinaigrette Japanese Style Fried Chicken with Lime and Smoked Chili Aioli COURSE TWO Assorted Sashimi Platter Chef Selection* Tuna with Green Chili Aioli with Wasabi Tobiko and Cucumber* COURSE THREE Salmon Teriyaki with Pickled Cucumbers* Wagyu Sirloin with Grilled Bone Marrow and Spicy Sweet Garlic Soy* Crispy Brussels Sprouts with Wafu and Whole Grain Mustard Japanese Mushroom Rice Hotpot with Japanese Mountain Vegetables DESSERT Cherry Blossom Panna Cotta with Fresh Fruit KANDAINA $98 Per Person Preferred for parties of 50 or greater COURSE ONE Charred Heirloom Tomato Salad with Black Garlic Vinaigrette Japanese Style Fried Chicken, Lightly Battered Chicken with Lime and Smoked Chili Aioli Yellowtail Sashimi, Poached Garlic Ponzu, Green Chili, Shallots* COURSE TWO Assorted Sashimi Platter Chef Selection* Tuna with Green Chili Aioli* Assorted Vegetable Seasonal Fresh and Pickled Vegetables COURSE THREE Wagyu Filet with Chili Ginger Sauce* Crispy Brussels Sprouts with Wafu and Whole Grain Mustard Yuzu Miso Marinated Black Cod Wrapped in a Japanese Magnolia Leaf Japanese Mushroom Rice Hotpot with Assorted Wild Mushrooms COURSE FOUR Cherry Blossom Panna Cotta with Seasonal Fresh Fruit Salmon Teriyaki Prime New York Strip with Bone Marrow

PRIVATE DINING MENUS HAIMI $105 Per Person COURSE ONE Tuna Tataki with Spicy Ponzu and Lotus Root Chips* Tiger Shrimp Tempura with Wasabi Pea

Salmon Avocado with Yuzu Aioli and Cucumber* COURSE THREE Wagyu Filet with Chili Ginger Sauce* Yuzu Miso Marinated Black Cod wrapped in a

Warm Valrhona Chocolate Cake with Almond Caramel and Vanilla Ice Cream DECADENT OMAKASE $138 Per Person TO ENTRUST THE CHEF Comprised of fine,

9 PRIVATE DINING MENUS HAIMI $105 Per Person COURSE ONE Tuna Tataki with Spicy Ponzu and Lotus Root Chips* Tiger Shrimp Tempura with Wasabi Pea Dust and Sweet Chili Aioli Yellowtail Garlic Sashimi with Poached Garlic Ponzu and Shallots* COURSE TWO Assorted Sashimi Platter Chef Selection* Salmon Avocado with Yuzu Aioli and Cucumber* COURSE THREE Wagyu Filet with Chili Ginger Sauce* Yuzu Miso Marinated Black Cod wrapped in a Japanese Magnolia Leaf Grilled Asparagus with Wafu Dressing and Sesame Japanese Mushroom Rice Hotpot with Japanese Mountain Vegetables DESSERT Warm Valrhona Chocolate Cake with Almond Caramel and Vanilla Ice Cream DECADENT OMAKASE $138 Per Person TO ENTRUST THE CHEF Comprised of fine, hand-selected ingredients and designed for the entire table to share. Optional Wine or Sake Pairing $68 per person Sashimi Platter Blood Orange Margarita RASF 0518B

PRIVATE DINING GUIDE SAN FRANCISCO

PRIVATE DINING GUIDE SAN FRANCISCO Erin Forsyth 415.362.8887 eforsyth@rokaakor.com rokaakor.com 801 Montgomery Street, San Francisco, California 94133 DINING SPACE Bar Hyakuichi Roka Bar Dining Room Dining