robata

• “Yes, it serves sushi, sashimi and familiar udon noodle and tempura mains, but the real draw here is that robata charcoal grill at the front of the restaurant, where the chef prepares his grilled kushiyaki skewers from under £2.”

  The Guardian: West London's top 10 budget eats

• “The raw bar grill offers three kitchens — robata, hot and raw bar — that come together on its tapas-style menu.”

  The Huffington Post: Visit Miami WITHOUT Going To South Beach

• “Pick between the sushi counter, robata grill or dining room not the lounge bar.”

  The Washington Post: Restaurant Week's extended course

• “Which perhaps explains why, night after night of late, I have been sitting at a counter seat in this small, subtly charming restaurant, drinking sake and consuming vast quantities of skewered chicken, along with robata or sashimi, Kobe beef parts, and cup after cup of the best chicken soup ($3) ever experienced in the history of man.”

  The Huffington Post: Jay Weston: Jidori Chicken -- A Soulful Bird! Robata-Ya Is Where to Find it

• “But I also appreciate the black-hatted tenders of the robata, who are just as nimble around the skewers and the grill stoked with slender batons of Japanese charcoal.”

  The Washington Post: Best of two worlds at Kushi: Gastropub offers sushi, skewers

• “Arrivals pass through long linen noren to find a loftlike, putty-colored room dominated by a robata grill on one side and a sushi counter on the other.”

  The Washington Post: Best of two worlds at Kushi: Gastropub offers sushi, skewers

• “A veteran of Georgetown's late Hisago and Japan Inn, Hironobu Higashijima, is among those behind the spark-throwing fire of the robata grill.”

  The Washington Post: Best of two worlds at Kushi: Gastropub offers sushi, skewers

• “Aburiya Kinnosuke uses a robata grill to surprise lunch guests with atypical Japanese inventions.”

  The Wall Street Journal: 'Insider's View' of Japan

• “Most dishes are cooked on a robata grill where cooks flavor fish and vegetables with a special fish broth and soy sauce mix as they grill items on skewers and planks.”

  The Wall Street Journal: Atypical Japanese Cuisine

• “The robata-grilled shitake mushrooms, asparagus and other items take on a rich flavor.”

  The Wall Street Journal: 'Insider's View' of Japan

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