Share
Save
Photos

Robata En

Detail
Detail
Detail
Show all photos
Detail
Share
Save
Photos
Summary
Restaurant Details
Dining Courses
Location
Reviews
For each guest that dines at this restaurant, byFood will donate 10 meals
Location
Cuisine
Traditional Japanese / Kaiseki / Kappo
Average cost
Dinner: ¥15,000 - ¥25,000
Other
Vegan, Vegetarian, Pescetarian
At this Roppongi restaurant, Chef Kazuki Itahara breathes new life into one of Japan’s oldest culinary styles, irori-style grilling.

Restaurant Details

Irori-style grilling is one of the oldest forms of traditional Japanese grilling. Purportedly originating from Hokkaido, the style is said to be centuries old, and involves sticking skewers of fresh vegetables and fish upright into a sandpit around a hearth — the “irori” in question that gives the culinary style its name — and rotating each skewer as it cooks through. This traditional culinary art form is given new life by Chef Kazuki Itahara, a veteran of famed Hakone French restaurant Auberge au Mirador. Moving on to serve as the chef of an exclusive members-only restaurant, he finally settled in Robata En, where he puts his French culinary knowledge and years of experience to put fresh spins on robatayaki. The whole advantage of irori style grilling is its ability to infuse foods with the aroma of charcoal, while still letting it retain as much of its natural flavor as possible. This cooking style relies on both direct heat as well as far-infrared rays for simultaneous cooking: the heat from the flames forms a beautiful crust on the surface of the meat and fish, locking in the flavor, while far-infrared rays penetrate far into the ingredients. With its emphasis on natural flavors, irori-style grilling is particularly unforgiving of poor-quality produce — which is why Robata En goes all out when sourcing ingredients. Chef Itahara takes particular pride in purchasing only from suppliers “whose faces he can see”, meaning that he personally inspects and procures the ingredients that go around his irori. The fish and seafood are from Toyosu Market — no less than the best for Chef Itahara — and the restaurant’s chickens are all Amagi-Shamo broilers, which are renowned for their rich taste and satisfying texture. Purchased whole from the Izu Peninsula in Shizuoka Prefecture, they are an essential part of the restaurant’s signature ramen, which also makes use of Kujukuri clams from Chiba Prefecture to form a complex, flavorful broth. Such luxury ingredients deserve equally good drinks to go with them, and that is where owner Kensuke Watanabe’s premium selection of sake and wines comes in. A veteran of the triple-Michelin-starred haute French cuisine L’Effervescence, his cellar would make even the most accomplished wine collectors envious.
Dining Courses
Seasonal Omakase Course with Sake & Wine Pairing
Evening
¥ 22,000
(Tax Incl.)
Select
Chef Itahara enthralls diners with his special brand of robatayaki, using traditional Japanese methods with a tinge of French influence to transform seasonal ingredients into perfectly-grilled dishes. This course comes with 8 sake and wine pairings specially recommended by Robata En’s expert sommelier. ※ The course menu content listed below is an example, and is subject to change based on seasonal availability.
Show more
Chef Itahara enthralls diners with his special brand of robatayaki, using traditional Japanese methods with a tinge of French influence to transform seasonal ingredients into perfectly-grilled dishes. This course comes with 8 sake and wine pairings specially recommended by Robata En’s expert sommelier. ※ The course menu content listed below is an example, and is subject to change based on seasonal availability.
Show more
¥ 22,000
(Tax Incl.)
Select
Seasonal Omakase Course
Evening
¥ 10,120
(Tax Incl.)
Select
Chef Itahara enthralls diners with his special brand of robatayaki, using traditional Japanese methods with a tinge of French influence to transform seasonal ingredients into perfectly-grilled dishes. ※ The course menu content listed below is an example, and is subject to change based on seasonal availability.
Show more
Chef Itahara enthralls diners with his special brand of robatayaki, using traditional Japanese methods with a tinge of French influence to transform seasonal ingredients into perfectly-grilled dishes. ※ The course menu content listed below is an example, and is subject to change based on seasonal availability.
Show more
¥ 10,120
(Tax Incl.)
Select

Robata En Access Info

Robata En is located on the 6th floor of the Ohsawa Building, and can be accessed via a 3-minute walk from Roppongi Station’s Exit 3.

Robata En Phone Number

050-1808-7540

Robata En Business Days

Sunday
Closed
Monday
05:30 PM
11:30 PM
-
01:00 AM
05:00 AM
Tuesday
05:30 PM
11:30 PM
-
01:00 AM
05:00 AM
Wednesday
05:30 PM
11:30 PM
-
01:00 AM
05:00 AM
Thursday
05:30 PM
11:30 PM
-
01:00 AM
05:00 AM
Friday
05:30 PM
11:30 PM
-
01:00 AM
05:00 AM
Saturday
05:30 PM
11:30 PM
-
01:00 AM
05:00 AM

Robata En Address

Osawa Building 6th floor, 6-chome-1-7 Roppongi, Minato City, Tokyo, 106-0032

Robata En Cancellation Policy

Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Read more

Restaurant location

Spreading as far as Kanagawa, Chiba, and Saitama, the mega-metropolis of the Greater Tokyo Area functions as the country’s futuristic capital, featuring the latest in art, technologies, food, and pockets of every subculture imaginable.
Get Directions
Be the first to review this restaurant!
Overall ratings and reviews
(0)
Write a Review
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
Make a Reservation
from
¥ 10,120
Find Menu Options
Free cancellation (2 days notice)
For each guest that dines at this restaurant, byFood will donate
10 meals