From the team behind San Telmo and Asado, Robata is a promising addition to Melbourne's food scene. Many of the dishes use the robatayaki cooking method which is the Japanese equivalent of an Aussie barbeque. The result is flavoursome, perfectly cooked meat which took me back to some of my favourite hole-in-the-wall izakaya's in Japan.
What to order?
- Chicken thigh and green onion yakitori
- Ranger Valley skirt steak
- Yaki onigiri
We didn't around to trying the sashimi, tsukune or dessert but they are on the list for next time!
Overall, great food, sleek venue and a team that delivers top notch service!
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