WHAT IS ROGAMA STEAK?
ROGAMA Steak refers to a dish cooked in an oven exclusively for steaks, which was specially designed and built using fireproof bricks. This oven reaches temperatures up to around 1,000 degrees by using the finest high-grade charcoal produced from ubame oak called Kishu Binchotan and sourced from Wakayama. This cooking process starts by searing the steak's surface at high temperatures. The steak's position is moved further away from the heat to steam cook it, which allows the meat's richness to condense, leaving a crispy sear while the interior remains succulent.
CHEF INTRODUCTION
KYOHEI TAKEUCHI
By having close ties with producers in Hyogo Prefecture, our Chef can specialize in creating dishes that bring out the true goodness of these ingredients. After garnering a decade of culinary experience in Japanese, Western, teppanyaki, and charcoal grilling, our Chef opened the KOBE ROGAMA KOBO in 2017 as the answer to fully maximizing the quality of Kobe beef.
