Citysearch Editorial Review.
The chefs at Robataya feed our innate, primordial need to stick a hunk of meat over an open flame, or in this case, over a charcoal grill hearth. Diners, seated around the open kitchen, select various proteins (chicken, salmon, tofu, steak and lamb, among others) and vegetables (including potatoes and bell peppers), and watch as the chefs season, cook and then serve it on long wooden paddles. The atmosphere feels both vaguely medieval and Neanderthal, but in truth the lush rock garden, bamboo seating and sock-footed staff are pastoral Japanese all the way.
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