Japanese FIRESIDE DINING: Robatayaki Restaurant in Shinjuku 

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The robatayaki (“fireside cooking”) style originated in Hokkaido and gained popularity in Sendai, the capital of Miyagi. After WWII, the fishing industry in Sendai was booming, so the main source of food there was seafood. Cooking with gas was not common at the time, so many households used coal for cooking.
Robatayaki uses a special kind of coal called binchotan. It is a white charcoal, usually made from Japanese oak, which is odorless and burns without smoke. As the food cooks, the juices drip down onto the charcoal forming smoke, which adds a unique flavor to the food.
The food is passed to diners on a wooden paddle, giving a theatrical element to the dining style.
At Robatasho they use artificial charcoal made in Kochi Prefecture using domestic cedar and cypress. This charcoal is specifically used because it is kinder to the environment.
Reserve Robatasho: www.byfood.com/restaurant/rob...
FEATURED FOODS
Otoshi
Bonito
Aji - horse mackerel
Buri - yellowtail
Namerou
Appetizer
Okra okaka
Negitoro mentaiko
Kombu tsukudani mascarpone
Drinks
Umeshu
Otoko no yume beer
Nigori umeshu
A la carte
Potato salad
Tsukimi onigiri
Grilled lotus root
Grilled onion
Main
Kichiji rockfish
Dessert
Crème brûlée
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🎬CREDITS:
HOST » Shizuka Anderson
DIRECTOR » David Woo
VIDEO EDITOR » Edvin Mulalic
PRODUCER » Serkan Toso
LINE PRODUCER » Rika Hoffman