‘Robata’ – short for ‘robatayaki’ (炉端焼き) – translates as ‘fireside cooking’, and is a style of cooking that originated in Hokkaido, in northern Japan, where it was devised by fishermen as a development of traditional tea ceremonies conducted on an open fire pit.
The flavour of robata grilled food is typically succulent inside with a crisp, smoked exterior – and Glasgow diners can now enjoy it at the city’s own Mikaku, which has officially launched the new food offering at its 45 Queen Street site.
It will be serving up meat, seafood and vegetable skewers, cooked over hot charcoal in front of diners. As these grills are very hot and the temperature cannot be adjusted, robata cooking is described as something of a fine art, so Mikaku’s chefs have learned under the tutelage of Executive Chef, Joe Grant, who was previously Head Chef at Issho in Leeds.
The new Robata Grill Bar will be open Wednesday – Sunday, 5pm – 11pm, offering a later night food option to customers who want to enjoy the ambience and cocktails served up by Glasgow’s ‘Little Tokyo’.
Executive Chef Joe said: “We’re delighted to be offering a brand new, late night food option for our customers. The Robata Grill is a traditional Japanese cooking method, and it results in incredible tasty skewers perfect to pair with Mikaku’s delicious cocktail menu.
“From using the whole of the chicken, from thigh to heart, as well as importing A5 Wagyu Beef straight from Japan, we’ll be sure to be tantalising tastebuds straight from our new Robata Grill Bar.”
