Welcome to Robataya NY,
a place where festive meets intimate, and where organic, local ingredients and selectively imported Japanese ingredients are show- cased throughout the delectable meal.
We took the framework of our sister restaurant Robataya Roppongi, located in the international gourmet center in Tokyo, and built upon it by supporting local vendors and incorporating other New York elements. The respect we show towards the cuisine and our ingredients begins with our obsession with using only top quality salt, miso, and rice-the three origins of Japanese cook-ing.
Fresh seafood, juicy meats and seasonal vegetables are grilled over an open hearth, thereby perfuming and enhancing the natural flavors of the ingredients. This cooking method is keeping with the traditional robatayaki style, which originated in rustic farmhouses throughout Sendai, the largest city in the Touhoku (Northeast) region of Japan.
Whether you choose to relax in the back or join in on the festivities in the front, we guarantee that you will have an unforgettable dining experience.
Also, "Ura-Robata", the back room of Robataya NY, is the perfect choice for a special occasion. Birthday party, class reunion, wedding party or baby shower.. we will help you to make it the most memorable party! Please ask our staff for details.
[ Address & Phone ]
231 East 9th St. New York, NY 10003
[ Business Hour]
Fridays & Saturdays Last Order:
[ Zagat Survey | New York City Restaurant 2011 ]
Robataya NY | Food 23 Decor 24 Service 23 Cost $48
"Food becomes theater" at this "lively" new East Village Japanese, where you can "sit at the robata counter" and "watch the chefs" grill up meats, fish and veggies, "yelling" all the while; there are also "delicious" small plates, but either way, it's not cheap."
[ Michelin Guide 2011 ]
"This latest (and such fun) venture from restaurateur Bon Yagi features a from room with a 26 seat counter lined with salivating diners and platters of ultra-fresh vegetables, fish, and meats to be grilled and served by a paddle-weilding team of chefs perched behind the counter.
The robatayaki menu offers up heaps of flavorfully grilled dishes, from silky eggplant to sheets of dried sardines, seasoned with imported salt, brushed with soy or teriyaki, or dressed with miso. The menu is supported by cold, warm and seasonal appetizers; fried dishes like yubagyoza ; and iron pots of staked rice (kamameshi) topped with snow crab meat are among the options.
Table seating is available in the rear dining room for those who prefer a more tranquil experience."
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