01 / ABOUT THE PLACE
About this place
Akasagari is a thick-cut skirt steak with a lean profile. The menu recommends cooking it rare in the middle. One diner who came for red-meat yakiniku called it a must-order, noting the cut’s thickness and striking colour.
Rokunobu’s signature “Aka Niku” selection also includes Akashabu, thinly sliced lean loin quickly seared over the grill, and Akabara Nakaochi, made from the lean portion of short rib. Diners can compare the lighter cuts with the Akabara Nakaochi, described on the menu as juicy, and choose according to their preferences.
The emphasis on lean cuts may make the selection appealing to diners who prefer less fatty meat. One diner who focused on the lean options said they were easy to eat. For offal, choices include shibire, calf thymus described as being like shirako (soft fish milt), and hatsumoto, promoted for its pleasantly crunchy texture.
After the grilled meat, there are dishes such as gukbap, yukgaejang gukbap and stone-grilled bibimbap. The restaurant notes that the stone for the bibimbap is heated after an order is placed, so preparation takes time; diners who want it may wish to order early.
There are options for small parties as well as groups, and one diner praised the semi-private-style seating. Dinner reservations are available and recommended, so it is worth booking ahead when dining with several people.
