Be part of the in-crowd and receive exclusive party invitations and fabulous offers.SIGN UP WITH TATLER
Presented like a traditional Japanese grilling house, the setting at Robatayaki is fun and modish. Although there are no views of the harbour from the restaurant, the unique dining experience compensates for this. The chefs sit in front of you to freshly grill up your robatakayi and serve it on a wooden paddle so you don’t have to reach over the long counter.
Naturally, the best dishes at the restaurant come off the slow-grill. That said, not to be missed is the salted baby squid and red tuna handroll. The squid is served in a modest bowl, but don’t let that fool you. The baby squid’s natural sweetness mixed with the salt concoction is a different taste altogether. The red tuna handroll is a refreshing way to start the meal, as the fish is fresh and the ideal temperature. Moving on to the robatayaki, we started with the blowfish, which blew our minds. The sweet honey glaze and beef jerky-like consistency eliminated any fishy taste. The shimeji mushrooms were quickly grilled over a flame with simply some butter, salt and pepper. While it was humble, the flavour of the mushroom itself was teased out by the simple seasoning. Stuffed with fish roe, the chicken wings were different to the usual wings we’d eaten. The combination of the sweet honey glaze and spicy stuffing balance the flavours perfectly. And then came the house speciality, the grilled Alaskan crab legs. As soon as they are served, the aroma of butter and seafood fills your senses. Soft and succulent, the meat easily comes off the shell and the juices ooze onto your plate. If you still have some space, the udon with tempura is another popular dish on the menu. The noodle itself is of the perfect consistency and it is served in a traditional broth with a side of tempura.
Look past the wine at Robatayaki and look to the exhaustive list of sakes and craft beers here. The house sake goes down smooth and is served hot or cold. Ask your server for his recommendations on which of the many Japanese craft beers you should pair with your food. We tried the Coedo Beniaka and Coedo Shiro, which was ideal with our robatayaki.
The competent servers at Robatayaki are readily available to answer all your questions and accommodate your every need during your meal. While your interaction with the chef is minimal, he is also happy to give you his recommendations on guest favourites.
For a meal, which includes grilled items, handrolls, udon and house sake, one would expect to pay approximately HK$1,000 per person. However, considering the art of robatayaki and ingredients that are not available at your local Japanese restaurant, this is quite ideal.