Japanese sharing plates, cooked over fire.

A celebration of authentic Japanese food and drink: a modern take on yakiniku, grilling meat, seafood and vegetables over a traditional robata charcoal fire, with sushi and sashimi, tempura, gyoza and bao buns alongside an unparalleled list of sake, Japanese whisky and cocktails.

The robata originates with the centuries-old cooking style of northern Japanese fishermen, who gathered around a communal sunken fire called an irori: a cooking area and a source of heat in one. At Robun the fire still does the talking: smoke, char, and a plate set down the moment it is ready.