Rogama Steak Arcanum

A special variant of the luxurious Sakura Course that ups the ante to 200 grams of rogama-style grilled Tamura wagyu beef — a variety considered luxurious even among the ranks of wagyu — served with organic vegetables, also grilled in the kiln. ※ The menu is subject to change based on seasonal availability.

A niku-kappo course is a menu featuring meat in each dish, often prepared in a variety of different ways to show its versatility. The Kocho Course is one of two such options at Rogama steak arcanum: each dish is a beautiful fusion of seasonal ingredients specially chosen by the chef, as well the highest quality Tamura beef, specially grilled in-house in the restaurant’s kilns. The Kocho Course distinguishes itself with an additional seafood course, typically ise-ebi (Japanese spiny lobster).

Named after the rose, the Bara Course takes the Yukiyanagi Course one step further with the addition of an ise-ebi (Japanese spiny lobster) course. Of course, the highlight remains Rogama steak arcanum’s signature dish: the 150-gram rogama-style grilled Tamura wagyu beef steak, served with organic vegetables. ※ The menu is subject to change based on seasonal availability.

Named after the Thunberg’s meadowsweet flower, the Yukiyanagi Course is a luxurious dinner course that makes use of seasonal ingredients personally chosen by the chef himself. The highlight is 150 grams of rogama-style grilled Tamura wagyu beef — a variety considered luxurious even among the ranks of wagyu — served with organic vegetables, also grilled in the kiln. ※ The menu is subject to change based on seasonal availability.