Cuisine:

• Japanese
• Sushi bar

Robata-ya Description:
What happened when chef Mako Tanaka (Chinois on Main, China Grill, Spago, then his own Mako on Beverly Drive) and Dennis Mao, the founder of Jidori Chicken (the best in the West), met? They opened a restaurant. Based on traditional Japanese practices, the menu of this casual restaurant offers many choices among salads, soups, rice and noodles, sushi, sashimi, rolls and izakaya (small plates like large grilled clams with butter and wine or braised Kurobuta pork belly with boiled egg in sweet soy sauce). Then comes a long list of skewers (yakitori) from the robata bar where chicken, of course, is to be found in twelve different cuts, but also Prime Angus beef, pork, seafood, vegetables, and some special versions such as bacon-wrapped stuffed jalapeño or veal sausage, all seasoned differently. Three desserts end this tasty and relaxing dinner: mochi ice cream, chocolate cake and coconut cheesecake. The drinks list is mainly occupied by sakés, which we like to recommend in this kind of environment. If you are wondering what "robata" means, here is the explanation: it is a traditional Japanese grilling method using a special imported wood charcoal, called binchotan, that burns hotter than normal, giving a more subtle, smoky touch.


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