Roka Akor - Scottsdale

Sweet and floral with notes of cranberry and pomegranate. Hibiscus Infused Wheatley Vodka, Cha Cha’s Strawberry Guava Tea, Lemon, Cherry Bitters

Creamy, elegant, and aromatic. Cherry and candied fruit undertones. Wheatley Vodka, St. Germain Elderflower Liqueur, Grapefruit Juice, Lemon Juice, Peychaud’s Bitters

Tangy, juicy, mouthwatering. Corazón Blanco Tequila, Blood Orange Liqueur, Blood Orange Bitters, Lime Juice, Chili-Salt Rim

Rich and ..... with a touch of smoke and sweet spices. Mars Iwai 45 Japanese Whisky, Muscovado Sugar, Angostura Bitters, Lemon, Orange Oil

Refreshing, citrusy, and tart with herbal undertones. Zephyr Gin, Lemon Juice, Yuzu Juice, Matcha Powder

Pepper and smoke layered with a delicate zest. Rosaluna Mezcal Joven, Lime Juice, Peach, Grapefruit Juice

Boozy, bright, crisp. Crane of Paradise Junmai Sake, No. 3 Gin, Lillet Blanc, Yuzu Bitters

Tropical, fruity, nutty. Empress 1908 Gin, Orgeat, Pineapple, Lemon Juice

Fresh and lively with white pepper undertones. Mars Iwai 45 Japanese Whisky, Domaine de Canton, Shiso, Lemon Juice, Ginger

Classic and balanced. London No. 1 Gin. Your Choice of Fever-Tree Premium Tonic or Fever-Tree Cucumber Tonic on the side.

Rich toffee and hazelnut notes. Suntory Haku Japanese Vodka, Kahlua, Frangelico, Miscela d’Oro Espresso. Please allow us a few extra moments to craft this beverage as we use fresh brewed espresso for each cocktail.

Junmai, Crisp & Refreshing. Full flavor, earthy touches and great texture with a long, persistent finish.

Junmai Ginjo, Fruity & Floral. Juicy notes of musk melon, white flowers and green pear with hints of starfruit, grass and salinity.

Junmai Ginjo Genshu, Savory & Complex. Aromas of vanilla, cocoa and hickory smoke with a smooth finish. There are creamy hints of sweet rice and nougat that pop on an acidity push.

Tokubetsu Honjozo, Kanagawa Prefecture. Tensei is inspired by Kanagawa’s beautiful coastline and surfer culture. Enjoy the feel of a perfect endless summer with this bright, refreshing taste of Kanagawa. Bright and fresh sake with a salted melon finish.

Tokubetsu Junmai, Yamaguchi Prefecture. The limestone covered mountains nearby give this sake a rich mineral driven structure packed with tension and pronounced acidity. A timeless style of sake that old-world wine drinkers easily gravitate to. Creamy, luxurious mid palate with a spearmint-driven herbal finish.

Ginjo, Kochi Prefecture. This sake uses deep-sea water off the Kochi Prefecture coast for brewing. After a great deal of testing, the brewers were able to use powerful fermentation of the seawater to get a ginjo that is sharp and refreshing. It boasts the traditional ginjo aroma and a very clean, low mineral flavor.

Junmai, Hiroshima Prefecture. There are around 30 female tojis in Japan, but when Miho-san started brewing there were far fewer. Her extreme dedication to her craft encourages the future of women in this industry. Miho-san revived Hattanso rice, an extinct heirloom breed, by devoting over 10 years of her life to learning how to grow it and brew with it. Full flavor, earthy touches, and great texture with a long, persistent finish.

Ginjo, Kyoto Prefecture. Be transported to Japan just by looking at Tozai-the labels feature hand-painted koi fish, traditional Japanese kanji, and origami paper patterns. Well of Wisdom draws its water source from the town of Fushimi, which means “hidden water” and is known for its characteristically soft and pure water. Soft and silky with a touch of white pepper on the finish.

Junmai, Kagawa Prefecture. Known for its rice-driven style with elegant, rich texture, Kawatsuru pays respect to the crane that symbolizes longevity and good fortune. Crane of Paradise is described as “umakuchi,” a combination between sweet, dry and umami flavors. Juicy notes of grapefruit and freshly cut grass, with a hint of salted pineapple.

Junmai, Ishikawa Prefecture. President Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and Toji Yokomichi-san, do not follow traditional brewing methods-they brew the sake they enjoy drinking. Yuho means “happy rice” and also refers to the city’s supposed numerous UFO sightings. Bread pudding aromatics of raisin, nut and fig.

Yamahai Tokubetsu Junmai, Fukui Prefecture. This sake embraces a truly purist philosophy; undiluted, unfiltered, unblended, pure rice sake made in the risky and labor intensive ancient yamahai method. This is a true microbrewery; with three total employees making 200 koku annually. An aromatic and expressive yamahai with notes of tart yogurt, mushroom, honey, banana and steamed rice. Try this one warm for more umami flavors.

Junmai Daiginjo, Yamagata Prefecture. The purity of the region of Yamagata shines in this sake, with the crispness of their pristine water, the grassy, spicy quality of dewasansan rice, and the opulent textures derived from shizuku free run finishing. Current president Kenichiro Kojima is the 24th generation of the legendary Kojima family. Refreshing and pure with notes of pineapple, white peach, green apple, lily, and a hint of white pepper.

Junmai Daiginjo, Shizuoka Prefecture. A semi-fruity brew with a unique dryness that speaks to wine drinkers. This elegant Junmai Daiginjo has a delicate aroma of ripe fruits, velvety texture, and finishes on a sharp, crisp note.

Tokubetsu Junmai Nigori, Osaka Prefecture. This cloudy “nigori” sake will transport you to Osaka and the Daimon brewery where they have been crafting fresh, lively sake for six generations. Brewery president and toji, Yasutaka Daimon, is a 6th generation brewer who is also a jazz musician. Daimon-san often listens to jazz while making sake, believing that both jazz and sake go together hand in hand. A creamy & mild nigori with notes of banana, citrus and floral.

Yuzu-Infused, Junmai, Kochi Prefecture. This sake delivers a delightful dash of citrus with its 10% yuzu juice. The yuzu’s enlivening aroma and vibrant acidity bring a pleasant citrus kick without any bitterness. This is done through a combination of straining to remove the bitter oil from the yuzu, and a low-temperature pasteurization method usually used for high-end sake.

Ginjo Genshu, Kyoto Prefecture. Bushido is a premium, ginjo genshu sake from Kyoto, Japan. It is smooth, crisp, and packs a punch with notes of tart raspberry and watermelon rind.

Futsushu, Niigata Prefecture. The #1 local sake in Niigata. A delightful futsushu that is light and dry, but so velvety smooth and well-rounded. Meant for everyday drinking, this sake is extremely quaffable with hints of toasted rice, hazelnut,and powdered sugar. As the drink warms, look for some vanilla undertones to surface. A classic Niigata with every sip.

California

Australia

Coconut, Lavender Syrup, Orgeat, Pineapple

Fresh Yuzu, Lemon, Honey-Yuzu Syrup

Pineapple, Passion Fruit, Orange, Guava

Fresh Lime, Raspberry, House-Made Ginger Beer

Green Tea Blend

Black Tea Blend with Cognac, Butterscotch, Pistachio and Caramel

Herbal Blend with Rooibos, Caramel, Apricot, Pistachios and Peaches

Sparkling Mineral

Still

Vanilla, Green Tea, and Black Sesame

Mango, Coconut Lime, and Raspberry

Suntory Haku, Japanese Vodka, Kahlua, Frangelico, Miscela d'Oro Espresso *Please allow us a few extra moments to craft this beverage as we use fresh brewed espresso for each cocktail.

Macallan Harmony Arabica, Luxardo Apricot Liqueur, Miscela d'Oro Gran Crema Espresso Beans, and Banana Foam

Corazón Blanco Tequila, Blood Orange Liqueur, Blood Orange Bitters

Zephyr Gin, Lemon Juice, Matcha Powder

Suntory Haku Vodka, Kahlua, Miscela d’Oro Espresso

Suntory Roku Gin, Tosatsuru Azure Sake, Lime Juice

Suntory Roku Gin, Mango Chili Shochu, Lemon Juice

Suntory Haku Vodka, Soho Lychee, Lemon Juice

Casamigos Blanco Tequila, Lime Juice

Blanc de Blancs, FR | NV

Veneto, Italy

Anderson Valley, CA

Champagne, FR

with Wasabi Aioli, Avocado, and Charred Tomato

with Roasted Serrano

with Serrano Aioli

with Lemon Miso, Fresh Dill

with White Asparagus, Yuzu Shallot Dressing

with Sesame, Chili, Cucumber

with Green Onion

with Gochujang Glaze

with Sunomono, Nihaizu

with Charred Green Onion Mignonette

with Ponzu Black Pepper Mignonette, Ikura, Green Onion, Nihaizu

with Eel Sauce

with Wasabi Aioli

Tasting menu comprised of rare and hand-selected ingredients. Designed for the entire table to share. Minimum 2 people.

Wasabi Ginger Dressing

Cherry Tomatoes with Kimchi Balsamic Vinaigrette

White Asparagus, Yuzu Shallot Dressing

Garlic Ponzu, Serrano, Shallot

with Ossetra Caviar, Quail Egg and Taro Chips

with Truffle Yuzu Soy and Crispy Ebi Salt

with Avocado Relish and Cherry Tomatoes (2 pc.)

Avocado Relish (2 pc.)

with Seasoning, Soy, Red Onion and Micro Herbs

Sea Salt | Spicy | Lemon

Wild Mushroom

Serrano Aioli

Truffle Aioli, Truffle Caviar

Crispy Rice, Tsume

Ponzu, Bonito

Pickled Local Radish, Maple Verjus

Green Chili, Lime

with Smoked Chili Aioli

Jalapeno Honey

Chili Garlic

Garlic Butter, Shaved Onion Relish, Jabara Pickles

with Yuzu Aioli, Wasabi Pea Seasoning

with Avocado Relish, Wasabi Aioli

Onion Mignonette, Mushroom Salad (1 pc.)

Chili Ponzu, Ginger

Preserved Lemon, Caviar

Lemon Miso, Organic Dill

Kizami Wasabi

Crispy Shallot

Seared Foie Gras

Sashimi or Nigiri

mkt

mkt/oz

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Spring Onion, Cashew

Ginger Teriyaki

Korean Spices, Smoked Eggplant Salad (3 Cutlets)

Miso Glaze, Pickled Cucumber

Pickled Red Onions

Yuzu Dashi Butter, Wild Mushrooms

Garlic Hot Oil Seared

Chili Daikon, Wasabi Aioli

with Japanese Mustard and Bonito Flakes

Soy Garlic Butter

Soy Garlic Butter

Ginger Shallot Dressing

Chili Garlic

Shiso Cream, Chili Butter

Brioche Croutons

Truffle Aioli

with Miso Roasted Bell Pepper Sauce

Poke

Daikon, Asparagus, Wasabi Ginger

Sesame, Chili, Cucumber

Avocado, Cucumber, Asparagus, Lemon Miso

Kanzuri Aioli

Ume, Tamago

Ikura, Green Onions

Cucumber

Lime, Red Onions