Don’t let the whole raw meat thing scare you off. Not only is it delicious, but you’re just not going to get this anywhere else, so get it. You’ll get two pieces of the Wagyu sushi-type roll for $18. Make a note.Ĭrispy Brussels Sprouts with housemade Japanese mustard and bonitoĪt $7.50, another value, and strangely a tie for best item. Let’s say we get another cold spell in AZ, then rush in for this $11 hotpot. Japanese Wild Mushroom Rice Hotpot with shaved truffle Grilled Kurobuta Pork Belly with marinated baby gold beetsĪt $12.50, this was the best value and possibly the best item that came to the table. Of the items we had, here are some standouts: As you can see from the picture, we were excited to be back after a long hiatus. So we went in to try these two flights and figured, hell, we’re here, we’ve got Chef Aaron May as our third wheel, we might as well make an event of it.
Again, both cuts are sliced up for sharing, but this flight comes with three salts for light coating (a little goes a long way). It’s as soft as sashimi, but you might feel an artery react once the fat kicks in. Japanese Wagyu, on the other hand, simply melts in your mouth like butter. Chef Jason Alford says: “the only things that go into those New Zealand cows are water, sunshine, and grass.” And it tastes like it. The latter is a grass-fed ribeye cut that tastes, for lack of better words, clean and perfect. You’ll try a Wagyu of the Japanese variety and another from New Zealand. The Wagyu flight lowers the portion size to three ounces each but ups the quality ten-fold. They’re sliced up perfectly for table-sharing and come with a pair of sauces that you won’t really need. The Omaha deal comes with four ounces each of prime filet, prime ribeye, and prime New York strip. For the next couple weeks, you can choose to gorge on a Greater Omaha Prime Beef Tasting for $65 or dive into a delectable Wagyu Flight Tasting for $95. To celebrate what is now National Meat Month, Roka Akor is offering two special meat-flight menus. But for the rest of January, it’s a meat palace. To most, it’s a place for shochu and sake. To others, it’s a place for robata-grilled stuff.
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