ROBATAYAKI MICHELIN CHEF RESTAURANT

Robatayaki (ろばたやき, robatayaki) is a traditional Japanese cooking method, originating from the Japanese fishing village culture. Fishermen grill the seafood freshly caught from the sea on the beach over charcoal fire and pass the food to each other using paddles. Legend has it that a general came to the beach to taste the taste and was unforgettable for a long time. So after returning to the city, he also ordered people to build a large sand table in the house and put charcoal fire and seafood on it for barbecue. Over time, it became a form of barbecue enjoyed by nobles.
The process of grilling over charcoal retains the original flavor of the ingredients, making them delicious and juicy. Robatayaki emphasizes simplicity and originality, without the need for excessive condiments or complicated cooking steps. Therefore, we also integrated the essence of Robatayaki into every design detail. The interior pursued a natural and unpretentious style, showing simplicity and originality in a unique way. For the presentation of ingredients, Robatayaki adopts the method of the cook holding a wooden paddle and shouting loudly, just like a sacred meal opening ceremony.
We wanted to embody a wild and luxurious atmosphere, using original ecological materials to show texture. Design, like food, does not require excessive decoration and complicated cooking steps. For Robatayaki, the selection and quality of ingredients are crucial as they directly determine the final taste and texture. Therefore, robatayaki may look rough, but when you go deeper into it, you can feel a different kind of luxurious texture, just like the restaurant itself. This is also our design concept.