The story
Rogi Anola, tucked away on Via Piazza in Rogolo, Italy, has earned a 4.6-star rating for its audacious approach to Japanese fine dining. Creator Habemus Fame documented an “incredible kaitai ceremony with Balfegò tuna” — a multi-course kaiseki that showcased the highest level of sushi in southern Italy. That ceremony alone yielded over a dozen distinct dishes, from a Tartia Cami to a Trilogia di Nigiri featuring Akami, Shutoro, and Otoro.
This isn’t just tasting-menu territory; it’s a full-bore celebration of precision and tradition. Standouts like the Tartuoro con Olio Affumicato, Wasabi e Caviale di Agrumi and the Yakimono: Costata di Tonno Cotta Inata with essential oils and tamari show a kitchen that respects both technique and theatrics. With wine pairing and an elegant setting, Rogi Anola turns a single tuna into a night of ceremony.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers consistently praise the Tartia Cami as the standout dish, with its flavors described as bold and satisfying. The overall vibe is one of rustic, unpretentious excellence that feels both comforting and exciting.
“We start with the tartia cami, scooped with a spoon directly from the central bone. It's the purest, most primal part of the tuna.”
What creators say
1 creator has covered Rogi Anola. Most active: Habemus Fame
- Habemus FameLoved
La prima cerimonia KAITAI nel sud d’Italia! #giappone #cucina #tonno #tuna #nigiri #chef #sushi · @ 0:08
Rogi Anola hosted an incredible kaitai ceremony with Balfegò tuna, offering a multi-course kaiseki experience that showcased the highest level of sushi and Japanese cuisine in southern Italy.
Dishes mentioned
Tartia Cami
We start with the tartia cami, scooped with a spoon directly from the central bone. It's the purest, most primal part of the tuna.
Sun Azzurri Carpaccio
Sun azzurri is the noblest and fattiest part of the belly, from which we get a delicate, delicious carpaccio. It's incredibly rich and buttery.
Tartuoro con Olio Affumicato, Wasabi e Caviale di Agrumi
Tartuoro with smoked oil, wasabi, and citrus caviar. The smokiness pairs beautifully with the fatty tuna, and the citrus caviar adds a bright pop.
Kaaiseki Sashimi Selection
The Kaaiseki course with a selection of five types of sashimi. Here you taste all the prestige of the tuna. Each cut has its own texture and flavor profile.
Trilogia di Nigiri: Akami, Shutoro e Otoro
The trilogy of nigiri drove me crazy: Akami, Shutoro, and Otoro. This is sushi at the highest level, as true Kaaiseki cuisine demands. The rice is cooked with the sushi technique, perfectly seasoned.
