Please e-mail with resume to schedule an interview and do NOT call the restaurant nor walk in.
a place where festive meets intimate, and where organic, local ingredients and selectively imported Japanese ingredients are show- cased throughout the delectable meal.
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.
Please give us a call at (212) 979-9674 to make reservations. If you leave us a voicemail with your contact information, we will be sure to return your call.
When making day-of reservations, please give us a call after 4PM, or leave us a voicemail and we will give you a call after 4PM.
[ Business Hour ]
[ Address ]
[ Phone ]
(212) 979 9674
[ Michelin Guide 2015 ]
We are glad to announce that we have been chosen "Michelin Guide New York City 2015”!
[ Forbes ]
We are glad to announce that we have been chosen "7 Exceptional NYC Restaurants For Japanese Food Buffs" on the following website!
[ Zagat Survey | New York City Restaurant 2013 ]
"It's all about the "authentic" robata counter at this "transporting" East Village Japanese where patrons are "entertained" by chefs grilling "high-quality" veggies, meats and fish served on "long wooden paddles"; while a bit "expensive", it's "something different" and "so much fun."
[ Michelin Guide 2013 ]
This latest and fun venture from restaurateur Bon Yagi features a front 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 wielding team of chefs perched behind the counter.
The robatayaki menu offers flavorfully grilled dishes, from silky eggplant to sheets of dried sardines, seasoned with imported salt, brushed with soy, teriyaki, or dressed with miso.
The menu shows a plethora of options but is usually supported by cold, warm, and seasonal appetizers; fried dishes like yuba gyoza; and iron pots of steamed rice (kamameshi) topped with snow crab, perhaps. Table seating is available in the rear dining room for those who prefer a more serene experience.
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