Koi restaurant in New York could have created this delicacy with the high stakes rollers from Vegas casinos in mind when they introduced their one grand sushi roll, aptly named the High Roller.

In case you’re wondering what ingredients make this sushi roll deserving of such a lofty tag, here’s the breakdown. Hudson Valley Foie Gras is marinated, poached in sauterne and then shaped into a roll. Langoustine (otherwise known as Norway lobster or scampi), is cut into sashimi, and laid over the roll. This is then brushed over with saffron or vanilla bean butter, and then encrusted with caviar.

Topping it off, the chef will serve the roll to your table, and shave white Alba truffles and drizzle it with 100-year balsamic. Bon Appétit.

via New York Magazine