R O C K Y A O K I A man whose life was a legend I A restaurant that began a movement.

Rocky Aoki lived a life of unmatched adventure. Hot air balloonist, cigarette boat racer, cannonball run winner, world backgammon champion and Wrestling Hall of Fame inductee, he lived many lifetimes in one.

Accomplished, experienced, sophisticated, Rocky was ahead of his time. An iconic restaurateur, Rocky introduced the concept of “eatertainment” to America fifty-five years ago, blending Japanese-style teppan cooking with showmanship and grandeur to rival the century’s most prolific performances.

His pursuit of life‘s finest inspires us to this day.

Now, a new concept from the Father of Teppanyaki.

Rocky Japanese Steak Teppan Restaurant is Rocky Aoki’s vision realized. Immerse yourself in the tastes, colors, sounds and experiences you love about traditional teppanyaki while enjoying its evolution into all the modern palate desires.

Rocky Japanese Steak Teppan Restaurant makes its home in Honolulu, long recognized as the world’s most exciting confluence of the East and West. Our menu takes its cues from the global cosmopolitan city around it, offering dishes that blend cultures and cooking styles from Asia to the Americas and beyond, for true international teppanyaki cuisine.

I Why just have a meal when you can make a memory?

HIYAYAKKO TOFU I 5.5 Fresh tofu topped with green onion, ginger and bonito flakes.

FRESH AHI POKE* I 12.75 Hawaiian tuna with soy sauce, green onion, onion, sesame oil and sea salt.

MIXED VEGETABLE TEMPURA I 7.75 Assorted vegetables deep fried in tempura batter.

PRAWN TEMPURA I 13.75 Jumbo size shrimp with vegetables, deep fried in tempura batter.

PORK GYOZA I 6 Seasoned pork, wrapped in flour sheet and pan fried.

VEGETABLE GYOZA I 5.5 Seasoned vegetables, wrapped in flour sheet and pan fried.

EDAMAME I 5.95 Boiled in sea salt.

A C C O M PA N I M E N TT O Y O U R M E A L

*We are required by the health department to inform you the items indicated contain raw fish and consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

S I D E O R D E R SGARLIC FRIED RICE I 4.95

CHICKEN GARLIC FRIED RICE I 5.5

SHRIMP SAUTE I 8.5

SCALLOP SAUTE I 10.25

CALAMARI SAUTE I 7.5

SHIITAKE MUSHROOM SAUTE I 8.95

STEAMED RICE I 1.75

HOUSE SOUP I 3.5

MISO SOUP I 3.5

SALAD I 4

EMPEROR I 115 Graded at A-5 Wagyu steak from Miyazaki and sweet Maine lobster tail.

ROCKY’S TREAT* I 37.5 ANGUS STEAK* and tender chicken breast.UPGRADE TO FILET MIGNON I 4

SAMURAI* I 46 ANGUS STEAK* and mouthwatering jumbo shrimp.UPGRADE TO FILET MIGNON I 4

LAVA AND SEA* I 58 TENDER FILET MIGNON* and juicy scallops sautéed in butter and lemon.

CHEF’S DELIGHT I 35.5 Tender chicken and mouthwatering jumbo shrimp.

ALOHA CHOICE* I 68.5 FILET MIGNON*, juicy scallops and sweet Maine lobster tail.

R O C K Y ’ S S P E C I A LT Y B A N Q U E T C O M B I N AT I O N SDinner meals are served with soup, salad, shrimp appetizer, grilled vegetables, steamed rice, hot green tea and choice of ice cream or sherbet.

KEIKO’S SPECIAL* I 74 CHATEAUBRIAND* Tender (center cut) and sweet Maine lobster tail.

ISLAND PARADISE* I 59 ANGUS STEAK* and sweet Maine lobster tail.UPGRADE TO FILET MIGNON I 4

SEAFOOD HARMONY I 58.75Sweet Maine lobster tail, mouthwatering jumbo shrimp and juicy scallops.

*We are required by the health department to inform you the items indicated contain raw fish and consuming raw

or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if

you have certain medical conditions.

Dinner meals are served with soup, salad, shrimp appetizer, grilled vegetables, steamed rice and hot green tea.

GRILLED CHICKEN BREAST I 24.5 Tender chicken breast splashed with lemon.

TERIYAKI CHICKEN BREAST I 25.5 Tender chicken glazed with Rocky’s own teriyaki sauce.

NEW YORK CUT STEAK* I 34.5 Juicy New York cut Angus beef.

BEEF TERIYAKI* I 32.5 Angus beef sliced thinly and cooked with Rocky’s own teriyaki sauce.

FILET MIGNON* I 38 Tender aged tenderloin steak.

CHATEAUBRIAND* I 55.5 Tender (center cut) loin, soft and tender.

WAGYU JAPANESE BEEF I 86 Graded at A-5 Wagyu steak from Miyazaki, shiitake mushroom, asparagus, most marbleized steak you can eat on this planet.

F R O M T H E L A N D

F R O M T H E S E ADinner meals are served with soup, salad, shrimp appetizer, grilled vegetables, steamed rice and hot green tea.

JUMBO PRAWN I 35.5 Mouthwatering jumbo size shrimp cooked with butter and lemon.

JAPANESE SEA SCALLOP I 37.5 Juicy scallop sautéed in butter and lemon.

HAWAIIAN TUNA STEAK* I 39.5 Hawaiian tuna seared on both sides and served with yuzu sauce.

ATLANTIC SALMON STEAK* I 38.5 Seared salmon seasoned with sea salt and pepper or with teriyaki sauce.

CHILEAN SEA BASS* I 45 Sea Bass seasoned with butter, oyster sauce, ginger, green onion, shiitake mushroom.

K E I K I ’ S C H O I C E (K I D ’ S)AVAILABLE FOR LUNCH AND DINNER I 12 YEARS OLD AND UNDER

PANDA FOR KIDS I 9.5 Vegetable fried rice, sausage and two mini hamburger patties, includes ice cream.

ADD CHICKEN I 3ADD JULIENNE STEAK* I 5ADD SHRIMP I 4.25ADD SOFT DRINK I 1.75(REFILLABLE)

T E P PA N YA K I N O O D L E SDinner meals are served with soup, salad, shrimp appetizer, grilled vegetables, steamed rice and hot green tea.

PAD THAI UDON NOODLE Udon noodles with vegetables, cooked with pad thai sauce.

I 24.5 CHICKEN I 26.5 VEGETABLES I 27.5 SHRIMP

FLAMING SPICY SEAFOOD NOODLE I 26 Fried udon noodles, assorted vegetables and spicy mayo sauce.

V E G E T A R I A N S P E C I A LMeal served with miso soup, salad, grilled vegetables, steamed rice and hot green tea.

TOFU STEAK & ONYASAI I 23 Firm tofu steak and assorted seasonal vegetables.

CALIFORNIA ROLL* I 7.75 Crab, avocado, mayo and cucumber.

SMOKED SALMON ROLL I 8.5 Smoked salmon, cucumber and cream cheese.

MAGURO ROLL* I 9.75 Hawaiian tuna.

SPEED BOAT ROLL I 8.95 Eel, avocado and cucumber.

BALLOON ROLL I 6.25 Cucumber and avocado.

SPICY TUNA ROLL I 9.95 Spicy tuna and cucumber.

SHRIMP TEMPURA ROLL I 9.95 Tempura shrimp, cucumber and avocado.

SPICY SALMON CRUNCHY ROLL I 9.75 Fresh salmon, tempura flake, and spicy sauce.

MIXED SUSHI ROLL I 7.95 California roll, smoked salmon roll and balloon roll combo.

*We are required by the health department to inform you the items indicated contain raw fish and consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Kani kama crab and kani kama crab mix contain imitation crab.

S U S H I

MMPRINT 500 4/2019

ROCKY HULA HIKI DULA

TENDER CHICKEN BREAST I 15.5Tender chicken breast splashed with lemon.

TERIYAKI CHICKEN BREAST I 15.95Tender chicken glazed with Rocky’s own teriyaki sauce.

NEW YORK CUT STEAK* I 25.75Angus striploin, choose your temperature and the chef will grill to your liking.

OCEAN SHRIMP I 23.75Sautéed with butter and lemon.

L U N C H T I M E S P E C I A L SServed with salad, choice of shrimp appetizer or

3 pieces california roll, grilled vegetables and steamed rice.

YAKINIKU STEAK* I 23.5Angus beef marinated in special blended sauce.

FILET MIGNON* I 27.75Tender aged tenderloin steak.

LUNCH COMBO I 27.75PICK TWO OF YOUR DESIRED ITEMS

I YAKINIKU STEAK* I CHICKEN I YAKISOBA I SHRIMP I SCALLOP I CALAMARI

ROCKY HULA HIKI DULA I 24 Assorted ice cream, local pastries and sweets. SERVES 3 TO 4 PEOPLE

ICE CREAM

D E S S E R T S

GREEN TEA I 4.6 VANILLA I 4.5 COOKIES AND CREAM I 4.5 MINT CHOCOLATE CHIP I 4.5 RAINBOW SHERBET I 3.7