Roka Akor Celebrates National Meat Month with Big Wine, Big Steaks

wagyu steak

January marks National Meat Month, and Roka Akor San Francisco (801 Montgomery Street) celebrates all month long with high quality, prime-cut steaks prepared on the robata grill. Throughout the month of January, Roka Akor will offer limited time specials such as Domestic Wagyu Flights for $120, with optional wine pairings to complement therobatayaki-style steaks. Guests can opt for a robust red wine pairing with a 2012 Sequoia Grove Napa Valley Cabernet and wagyu flight for $200.

Domestic Wagyu Flight

Wagyu Filet with chili ginger sauce

Wagyu Sirloin with grilled bone marrow and spicy sweet garlic soy

Wagyu Flat Iron with maitake mushroom and egg yolk

2012 Sequoia Grove Napa Valley Cabernet
Additionally, Roka Akor will host a limited 40-seat “Big Steak, Big Wine” dinner on Saturday, January 16 for $125 per person for the menu only with an option to add 3oz wine pairings for $50 ($175 total). The five-course menu will showcase Executive Chef Roman Petry’s impressive selection of Roka Akor’s high quality steaks, paired with critically acclaimed wines. Reservations are required for dinner between 5:30 p.m – 11 p.m. and can be made by calling 480.306.8800 or visiting


The evening’s menu is as follows:

Course One

Wagyu Filet Tartare with almond black truffle aioli, Ossetra caviar and quail egg

Little Gem Lettuce and hearts of palm salad

St. Innocent Pinot Noir 2012


Course Two

Wagyu Flat Iron with maitake mushroom and egg yolk

Sweet Corn with butter and soy

Alaskan King Crab Rice Hot Pot with wasabi tobiko and Meyer lemon

Clos de la Cure 2012


Course Three

Wagyu Filet with chili ginger sauce

Prime Dry Aged Rib Eye with wafu dressing

Bone Marrow with sweet chili garlic sauce and chives

Asparagus with wafu dressing and sesame

Shiitake Mushrooms with garlic ponzu butter and lovage

Xurus Cabernet Sauvignon 2009


Course Four

Signature Dessert Platter


About Roka Akor

Roka Akor brings an unparalleled combination of thoughtful design and contemporary Robata Japanese cuisine to four locations across the U.S., including Scottsdale, AZ, San Francisco, and Chicago and Skokie, IL. The restaurant’s name is derived from two words: RO and KA. The meaning of the first word is hearth, a gathering place where people socialize and take in the ambience; the latter stands for a burning fire and projecting energy. Managed by JNK Concepts, Roka Akor’s menu changes seasonally, including a rotating selection of prime-cut steaks, seafood, and vegetables with Japanese-inspired marinades and sauces, along with sushi and sashimi. The restaurant’s design features a centrally located robata grill that provides the heart of the visual experience, surrounded by rich wood décor and sleek lighting.