Robatayaki

Robatayaki (炉端焼き) is a Japanese method of cooking, similar to barbecue, in which items of food are cooked at varying speeds over hot charcoal. The word literally means "fireside-cooking."

Traditionally, a robata grill consists of a wide, open hearth, often constructed of sand or gravel, in which binchotan charcoal is used as the heat source. Chefs stand or sit behind this hearth and cook ingredients that have been prepped and arranged attractively for the customer's selection.

Customers typically sit at a counter surrounding the cooking area. The chef then uses long paddles or oars to present the cooked food directly to the customer. This presentation is a distinctive feature of robatayaki.

Ingredients commonly cooked using robatayaki include seafood (such as fish, scallops, and shrimp), meats (including chicken, beef, and pork), and vegetables (like eggplant, peppers, and mushrooms). The emphasis is often on fresh, high-quality ingredients that are simply seasoned to highlight their natural flavors.

Robatayaki is not only a cooking method, but also a dining experience, emphasizing the interaction between the chef and the customer, and the visual appeal of the cooking process.