[Tokyo] 13 Places by Area Where You Can Enjoy robatayaki (fireside cooking)

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Robata Tomo to Motsuni En is a well-reviewed restaurant known for its full lineup of dishes that go well with drinks, including robatayaki (fireside-grilled dishes) made with seasonal ingredients, motsuni (stewed offal), and yakitori.

It is conveniently located a 3-minute walk from JR Tamachi Station and Mita Station, yet it is said to have a hideaway feel away from the bustle of the city. Private rooms are also available.

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They offer a full lineup of robatayaki (fireside grill) dishes slowly finished over charcoal, and both the meat and seafood are said to be very good.

The photo shows “Ootoro iwashi (extra fatty sardine) no maruyaki (whole grilled) Aburi Mentaiko (seared spicy cod roe) Nose.” It is said to be an interesting combination of rich sardine topped with mentaiko, with a bold flavor.

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They have a great lineup of Japanese sake, and many people seem to enjoy pairing it with the food. They also offer plenty of à la carte dishes that go well with Japanese sake.

Their signature “aka miso (red miso) motsu nikomi (stewed offal),” simmered for a long time, is said to be rich with no off notes, and its tender texture is hard to resist.

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Robata Koen is a popular restaurant where you can enjoy fragrant robatayaki (fireside grilling) in a stylish setting, and it is located on the 3rd floor of Tokyo Midtown Yaesu Central Tower, directly connected to JR Tokyo Station.

Guests can choose from counter seats where you can enjoy the live cooking atmosphere, seats with a full view of Tokyo Station, and Private room options, making it easy to settle in for different preferences and occasions.

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They offer a seasonal robatayaki (fireside grilling) menu that makes the most of the ingredients, with a wide range of seafood, vegetables, and meat to enjoy.

By cooking Special selected ingredients with just the right level of grilling, they bring out and concentrate the flavors. Some say it tastes so good that the drinks keep coming.

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They also offer a wide selection of dynamic wara-yaki (straw-seared) dishes. At lunchtime, you can casually enjoy Gozen set menus centered on wara-yaki.

The photo shows the "Wara-yaki Sashimi Assortment Gozen set." The fresh sashimi, slowly seared over straw, is thick-cut and gets great reviews for its irresistible smoky aroma.

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Robatayaki Udatsu Shimbashi Ten is a Hokkaido-style robatayaki (fireside grill) izakaya just a 1-minute walk from JR Shimbashi Station. You can enjoy a wide range of dishes centered on ingredients from Hokkaido.

The interior is a lively and warm space, where the flames of the robatayaki grill and the savory aroma are said to whet your appetite.

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Staff certified as Hokkaido Food Meisters travel all the way to Hokkaido, known as a treasure trove of food, to source ingredients.

The robatayaki (fireside grilling) dishes, which simply grill Special seafood, meat, and other ingredients, are all said to be fragrant and packed with flavor.

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Among the many robatayaki (fireside grill) dishes, the most popular is the Hokkaido-produced toro hokke (fatty Atka mackerel). You can choose a whole fish or a half portion.

It features thick, meaty flesh with juicy fat, making it very satisfying to eat. Some say it is perfect as a snack to go with drinks.

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Ore no Sumi is a robatayaki specialist that is popular for serving tasty robatayaki (fireside-style grilling), mainly through course meals. Tucked away in a back alley in Roppongi, it is said to have the feel of a hidden gem.

The restaurant is fully equipped with counter seats, tables, and koagari zashiki (raised tatami seating), creating an atmosphere that is well suited to a relaxed meal.

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Each seat is equipped with an irori (sunken hearth), and one of the main draws is being able to spend your time watching the ingredients grill right in front of you.

The restaurant offers a wide selection of fresh seasonal ingredients, including himono (dried fish) sourced from Izu, and each one is said to be carefully chosen and full of flavor. To make the most of the season, the menu changes throughout the year.

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The ginshari (glossy white rice) Specially selected by a rice meister and cooked in a hagama (traditional feathered cooking pot) has a glossy finish and is said to taste great.

Depending on the course, you can choose either plain white rice or seasonal takikomi gohan (seasoned rice cooked with ingredients), and if you choose the white rice, it also comes with about six kinds of accompaniments to enjoy with your rice.

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Sumibi Robata to Niku Kinshamoji is a popular restaurant about a 5-minute walk from Shibuya Station's Hachiko Exit, where you can enjoy authentic robatayaki (fireside-grilled dishes) in a hidden retreat for adults.

The interior has a calm atmosphere filled with the warmth of wood. It also has partitioned Semi-private room seating, so it is a good choice when you want to relax without worrying about the people around you.

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A wide selection of robatayaki (fireside grill) dishes made with seafood, meat, and vegetables Specially selected by the head chef is popular. They say the far-infrared effect really brings out the full flavor of the ingredients.

One of the robatayaki meat dishes, "Saikyo miso grilled spare ribs," is said to be seasoned all the way through the meat.

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The Clay Pot rice made with Special rice and dashi stock is also popular. Since they start cooking it only after you order, you get to enjoy it freshly made.

The toppings seem to change day by day, and the dish in the photo is the “Tsufū Clay Pot Rice.” Packed with luxurious seafood, it is said to be a blissful dish.

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MyRoom Kirara is a popular place where you can take your time and enjoy robatayaki (fireside grilling) that brings out the natural flavor of the ingredients. It is about a 5-minute walk from Hiroo Station on the Tokyo Metro.

The seating area, where guests take off their shoes before coming in, is equipped with an irori (sunken hearth), creating a warm and cozy space that feels hard to believe is in Tokyo.

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They offer a full lineup of robatayaki (fireside grill) course menus, including meat tasting courses and courses featuring seasonal fish.

For those who want a healthy meal, the vegan course is a great fit, made without meat, fish, dairy products, or other animal-based ingredients. They source seasonal vegetables from around Japan.

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The signature “yaki banana (grilled banana) served with ice cream,” available either as part of a course or A la carte, is said to be a must-try.

The banana, grilled for more than 30 minutes, has a rich sweetness concentrated into it and goes perfectly with the cold ice cream. Some also recommend adding rum.

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This restaurant is about a 5-minute walk from the West Exit of JR Iidabashi Station, and carries on the flavors of Robata Omo to (a restaurant name), a famous robatayaki restaurant that was once in Kushiro, Hokkaido.

The 1st floor has counter seats around the grill, while the 2nd floor is equipped with Sunken kotatsu seating tables that highlight the appeal of natural wood. It is said to have a relaxed atmosphere where you can take your time.

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Robatayaki (fireside grilling) here features ingredients you can only eat in Hokkaido and serves them in the local style. They are also particular about how they grill the fish, so you can even eat the skin.

The rare fish called hakkaku, which is caught only in parts of Hokkaido, is a popular dish grilled with miso and green onion on top. It is known for its high quality fat and rich flavor.

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When it comes to Hokkaido robata-yaki (fireside grilling), barinjyo (potato) is another menu item you should not miss. You can enjoy potatoes with a fluffy texture and rich flavor.

Served alongside the potatoes is shiokara (salted seafood innards), and while it may seem like an unexpected pairing, they say the taste becomes addictive when eaten together.

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Robata Yui, about a 3-minute walk from the West Exit of Shinjuku Station, is an izakaya (Japanese pub) known for its robatayaki (fireside grilling) and Japanese sake.

There are only counter seats, but reviews say it does not feel cramped and has a great lively atmosphere. Many comments also praise the bright and courteous service.

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The menu centers on robatayaki (fireside grill cooking). You can enjoy carefully prepared robatayaki dishes made with seasonal vegetables and seafood brought in fresh each day.

The fish is said to have irresistibly crisp skin and tender, flaky flesh. The restaurant is also known for its great selection of Japanese sake that pairs well with the food.

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In addition to robatayaki (fireside grilling), they offer a wide range of menu items with a Japanese twist. The photo shows “Yui no Potato Salad,” a dish that also gets great reviews.

It stands out in both looks and flavor, with a great balance of creamy potatoes and other ingredients. You can also add three kinds of toppings, including aburi bacon (seared bacon).

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Located in Kagurazaka in Shinjuku, Tokyo, Kagurazaka Irori Yakiniku Gion is a place where you can enjoy robatayaki (fireside grilling) with traditional Japanese hospitality.

The interior, fully renovated from a traditional kominka (old folk house), features a design inspired by Kyoto's traditional beauty, and (Each) table is equipped with an irori (sunken hearth). On the 2nd floor, the restaurant also has fully Private rooms.

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This restaurant uses carefully selected black charcoal for its robatayaki (fireside grilling), so one of its main draws is that you can enjoy it without worrying about smoke or lingering smells.

The meat is selected with a focus on Domestic products, and the beef options include Domestic kuroge Wagyu (Japanese Black Wagyu) and Kobe beef. As for vegetables and fish, they also let you enjoy seasonal ingredients at their best throughout the year.

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You can choose either a course or à la carte, but if you want to take your time and fully enjoy the food and drinks, a course is recommended.

They offer not only robatayaki (charcoal hearth-grilled dishes), but also a wide range of seasonal vegetables and signature dishes. With a nice smoky aroma, the food is said to offer both satisfying volume and solid quality.

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Robata-yaki Kaizoku is a popular izakaya in Kinshicho, Sumida City, Tokyo, known for its robata-yaki (fireside grilling) and loved for more than 40 years.

The interior has a warm, old-fashioned feel, and a full spread of seasonal ingredients is lined up in front of the counter seats, while the savory aroma of robata-yaki is said to whet your appetite. There are also table seats and zashiki (tatami seating).

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You can fully enjoy robatayaki (fireside grill cooking) here, with expert heat control that brings out the natural flavors of the ingredients.

The recommended jumbo yakitori (grilled chicken skewer) is made with branded chicken. You can choose from seven kinds, including the popular negima (chicken and scallion skewer). They are served on large skewers and are well loved for being thick and juicy.

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The super fresh sashimi is also something you should definitely order when you visit. They use Special ingredients from Toyosu (Toyosu Market), so you can enjoy fresh seasonal fish.

They also offer more than 30 kinds of Japanese sake, and many people seem to enjoy comparing drinks while savoring the food.

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Kan Agari Tachikawa, about a 3-minute walk from the south exit of Tachikawa Station in Tachikawa, Tokyo, is a restaurant where you can enjoy robatayaki (fireside grill) dishes made with fresh ingredients, mainly fish and vegetables.

The restaurant has comfortable, subdued lighting, with carefully selected antique furniture and tasteful furnishings throughout. It has a Japanese style atmosphere.

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The robatayaki (fireside grilling) made with fresh fish delivered directly from fishing ports changes with the seasons and what is available that day. You can choose from about five kinds at any time.

Grilling over binchotan (high-grade charcoal) brings out the natural sweetness of the ingredients and makes their flavor stand out even more. The fish is said to be tender inside, with a crisp texture on the surface.

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One of the signature menu items, “donko shiitake (thick shiitake mushroom),” gets high praise as a great dish despite its simple appearance.

The cap is served upside down with dashi broth inside, letting you enjoy the aroma and umami of the shiitake in a rich way. The “tamanegi marugoto yaki (whole roasted onion),” made with Awaji onions, is also popular.

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Robata Chofu is a robatayaki restaurant tucked away just off the old Koshu Kaido in Chofu, Tokyo. It is popular for robatayaki dishes that make the most of Special ingredients.

Inside, the calm space offers a range of seating options, including counter seats, table seating, and zashiki (tatami seating), and there are also Semi-private room options.

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Robatayaki offers a selection of ingredients centered on seasonal produce, and you can choose from à la carte dishes or courses.

The meat and fish, slowly grilled over bincho-tan (high-grade white charcoal), are well reviewed for letting you enjoy the natural taste and umami of the ingredients themselves, with a satisfyingly hearty bite. The skewers made with brand chicken are also recommended.

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The "sumibiyaki (charcoal grilled) sausage assortment" is said to be irresistible for the aroma only charcoal grilling can bring out, and it also goes perfectly with beer.

You can fully enjoy a luxurious selection of unique sausages, including bone-in varieties, steak-style ones made with 100% beef, and spicy Peru-fu (Peruvian style) ones.

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Located about a 6-minute walk from Mitaka Station in Mitaka, Tokyo, ROBATA Nidaime Kokoro is a popular izakaya where you can enjoy robatayaki (fireside grilling) along with tasty dishes that pair well with drinks.

The interior, lit by soft indirect lighting, is said to be a comfortable space where you can relax. It also has Private room seating with Sunken kotatsu seating, so you can spend your time without worrying about the people around you.

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Robatayaki (charcoal hearth grilling), where fresh meat and fish are grilled over charcoal until fragrant, is popular here. The far infrared effect of the charcoal is said to create an excellent texture.

The restaurant uses ingredients shipped directly from Aomori Hachinohe Port and Tokyo Tsukiji, so you can really taste the natural flavor of the ingredients.

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They also offer a wide range of daily specials, which you can enjoy with their broad selection of drinks. Their jizake (local sake), gathered from around Japan, seems to include everything from standard labels to rare bottles.

The sashimi made with jukuseigyo (aged fish), carefully prepared by removing the blood and innards, is popular for its irresistibly rich, sticky texture.