Partnership
ROBATA, the Japanese restaurant bringing Asian flair to Old Compton Street by way of an ancient tradition…
Specialising in Japan’s long-standing tradition of charcoal cooking, ROBATA is a unique dining experience where exceptional Asian flair meets 21st-century creativity. Meaning ‘fireside’ in Japanese, ROBATA specialises in grilled charcoal cooking, a tradition that was first introduced by ancient fishermen who took boxes of hot coals with them on their boats to warm their food at they gathered their day’s catch.
While the cooking method has largely stayed the same, the menu is a modern interpretation of some of Japan’s most prized dishes as well as several ROBATA signatures. The concept is straight-forward; the menu is broken down into five sections where guests are advised to share a number of dishes between them. Sections include small plates, raws and sushi, bao buns, robata skewers, and robata large plates.
ROBATA is the perfect pit-stop for any occasion – whether that’s a quick lunch, an early evening bite, or a substantial dinner. The restaurant offers a lunchtime fixed menu where guests can choose 3, 4 or 5 items (£12.50/£15.50/£18.50) including J.fried Karaage with Gochujang mayo and fresh lime, miso aubergine topped with pickled shimiji mushroom and robata red chilli and sweet soy glaze and spring onion pork belly skewers.
The pre-theatre menu follows in the same vein as the lunchtime offering and includes a glass of house wine or selected drinks within the price. The main menu contains satisfying and delicious plates with plenty of veggie and vegan options available.
The dishes are varied and diverse – soft shell crab rolls, kimchi gyoza, and Japanese chilli pepper squid. ROBATA’s charcoal-grilled skewers are not to be missed and it’s no wonder they are the restaurant’s signature. Using the finest cuts of meat, the skewers are cooked over blazingly hot charcoal, producing sensational results with plenty of flavour in every bite. Other standout tender meat dishes include Iberico pork pluma and the beef fillet, smoked and cooked over burning hay.
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