The Art Of Robatayaki: How Japan's Ancient Technique Came To London

Long before “Japanese BBQ” became a global culinary trend, there was robatayaki — a centuries-old cooking style built around flame, smoke, and craftsmanship. Today, robata grills appear everywhere from Tokyo side streets to high-end dining rooms around the world, but few diners truly know the story behind this distinctive method or what makes it so special.

For Londoners seeking a refined yet authentic taste of this tradition, understanding robatayaki adds depth to every skewer, every charred aroma, and every perfectly grilled bite. And for those exploring Japanese cuisine across Hampstead, Finchley Road, and the wider city, this guide uncovers why robata cooking stands out among the many styles of Japanese dining.

What Is Robatayaki? A Culinary Tradition Born From Fire

The word robatayaki translates roughly to “fireside cooking.” Its origins lie in the fishing communities of Hokkaido, Japan’s northernmost island, where fishermen would cook their catch over hot charcoal on their boats.

The technique was simple but ingenious:

• intensely hot charcoal (later, binchotan),

• minimal seasoning to let ingredients speak,

• and slow, steady heat that caramelises the exterior while keeping the inside tender.

Over time, this humble method evolved into an artisanal style of grilling celebrated for its smoky aroma, precision, and clean, focused flavours.

The Heart of Robata: Binchotan Charcoal

What truly sets robatayaki apart is the fuel. Many chefs call binchotan charcoal the “soul” of the robata grill.

Why Binchotan Is Special

• It burns hotter than regular coal.

• It burns cleaner, producing almost no smoke.

• Its heat is consistent, allowing chefs extreme control.

• It imparts a subtle, elegant aroma that enhances but never overpowers the ingredient.

This charcoal is made from Japanese oak through a slow, traditional carbonising process, resulting in a dense, gleaming white fuel prized by chefs worldwide.

At Yamatora, binchotan is used in the hibachi grill to achieve the signature robata flavour — a delicate balance of smokiness, char, and natural sweetness.

Technique Over Flames: The Precision of the Robata Chef

Robatayaki may look simple from the outside — skewers sizzling over glowing charcoal — but it demands extraordinary precision.

The Robata Skillset

A robata chef must master:

• distance control (adjusting skewers closer or further from the heat),

• timing (each ingredient cooks at a different pace),

• rotation technique (for even caramelisation),

• heat reading (understanding where the coals burn hottest),

• and flavour balance (knowing when to use tare sauces, salt, or leave ingredients untouched).

Nothing on a robata grill is accidental. Even a few seconds can change texture, juiciness, and caramelisation.

Ingredients That Shine on the Robata Grill

Robatayaki celebrates simplicity and purity. Ingredients are chosen for their natural flavour, enhanced — not masked — by the grill.

Popular Robata Items Include:

• Chicken yakitori

• Lamb or beef skewers

• Seafood such as eel, prawns, scallops, and squid

• Vegetables like shishito peppers, mushrooms, aubergine, and sweetcorn

• Premium cuts such as A4 wagyu

At Yamatora, the robata menu includes signature dishes such as:

• chicken skewers grilled hibachi-style,

• buttery scallops with a light char,

• wagyu skewers with rich marbling,

• miso-glazed black cod,

• and robata-grilled salmon teriyaki with crisp edges and a tender centre.

Each dish expresses a different side of the robata craft — from the powerful heat needed to render wagyu fat to the delicate touch required for seafood.

Flavour: Smoke, Char, and Purity Working Together

The magic of robatayaki lies in its umami-rich caramelisation. When ingredients meet binchotan heat, two things happen:

1. Surface sugars caramelise, creating deep, savoury notes.

2. Natural fats melt and drip, briefly hitting the charcoal and releasing aromatic vapours that subtly season the food.

The result is a flavour profile that feels ancient, primal, and refined all at once. Unlike Western grilling, which often leans on marinades or heavy smoke, robata cooking focuses on clarity of flavour:

• the sweetness of fresh fish,

• the richness of wagyu,

• the vegetal crispness of shishito peppers.

Every bite tells the story of the ingredient.

From Hokkaido to London: The Global Rise of Robatayaki

In recent years, robatayaki has gained momentum worldwide — especially in cities like London, where diners seek experiences that combine craftsmanship with authenticity.

Several factors fuel this rise:

• a growing appreciation for Japanese culinary technique,

• an interest in open-fire and charcoal cooking,

• and a desire for dishes that feel both comforting and elevated.

Restaurants that specialise in robata cooking differentiate themselves from typical sushi bars by offering a more robust, grill-forward dining experience.

Yamatora embraces this balance by combining a sushi bar with a dedicated robata grill, offering London diners the best of both culinary worlds: delicate sashimi prepared with precision, and smoky skewers crafted over glowing binchotan.

Why Robatayaki Resonates With Modern Diners

Robata cooking aligns perfectly with today’s dining trends:

• Transparency: guests can often see the chefs working over the grill.

• Craftsmanship: the technique celebrates skill and authenticity.

• Quality ingredients: the grill highlights natural flavours rather than hiding them.

• Aromatic appeal: the charcoal aroma is as much a sensory experience as eating the food itself.

In Hampstead and the surrounding area, robatayaki offers something unique compared to standard London dining — a taste of Japan’s oldest grilling tradition delivered with modern elegance.

Conclusion: A Grill With a Story in Every Flame

Robatayaki isn’t just a method of cooking — it’s a cultural thread stretching from Japanese fishing villages to some of London’s most exciting dining rooms. It celebrates purity, flavour, and the timeless beauty of cooking over fire.

If you’re curious to explore robata cuisine in an elevated setting, Yamatora’s hibachi-charcoal grill offers a menu built around this very tradition. From perfectly charred skewers to elegantly grilled seafood, each dish reflects the craft, patience, and spirit of robatayaki.