Kobe beef sirloin and fillet, which have a low melting point for fat.
The sirloin is grilled to make the surface crispy and the inside moist, while the fillet is thick and the inside moist and smooth.
In addition, by using Kishu Binchotan, the highest quality Jyo-komaru, excess fat is removed, and the surface is crispy and browned, and the flavor of the ingredients is tightly contained and finished juicy.
For Kobe beef, only Tajima cattle born and raised in Hyogo prefecture is used as raw beef.
The pure bloodline is protected by closed breeding within a limited area, and genetic improvement is currently being carried out through a joint collaboration between industry and academia.
Of the Tajima cattle with improved qualities, only those certified as having the highest level of marbling and tenderness are given the title of “Kobe Beef” after they are disassembled in Hyogo Prefecture.
Under a management system that is rare in the world, KobeBeef is produced with the highest lipid that can dissolve even at room temperature.
A special furnace kiln combining intake and exhaust air.
The heat source is "Binchotan" charcoal made from "Bamegashi" oak.
It uses only Kishu Binchotan charcoal made by Mr. Koichi Sano, a charcoal craftsman from Wakayama Prefecture.
Try it for yourself. This steak is finished using a uniquely Japanese technique in which the surface is seared over a direct flame at ultra-high temperature (approximately 800°C / 1472℉), and the steak is both seared and rested at the same time.
The beef is intentionally smoked to give it an unmistakable aroma.
Kobe Beef Rogama-Grilled Steak IDEA Ginza
Address
7F, Daini Shinbashi Kaikan, 7-8-15 Ginza, Chuo-ku, Tokyo 104-0061
Phone number
03-6228-5259
Business hours
18：00～23：00
Regular holidays
Sundays and National holidays
*Credit cards accepted/10% service charge