2004 Sawtelle Blvd, West Los Angeles
Tel. 310-481-1418
Opening Hours: Lunch 11:30am-2:30pm; Dinner: 5:00pm -10pm
Credit Cards: All Major
Prices: Moderate
Robata-Yahas been opened by Mako Tanaka from Restaurant Mako, Beverly Hills who has joined Dennis Mao, known for his Jidori chicken. The location is on Sawtelle Blvd. in West L.A. and is a grilled skewer restaurant for chicken and beef, with a grill man brought in from Japan who will cook over Japanese charcoal. They will also have seafood, sashimi and grilled fish and shellfish. This concept has been lacking in the Los Angeles area and it is about time that someone did it. However, from what I have observed in Japan, robata is not what materialized on Sawtelle, it is quite different, although I am fond of skewers and really enjoy good Yakatori. I will check this operation out as soon as it stabilizes and give an update. The restaurant is quite small with only 15 seats at the robata bar and six or so tables. It has an excellent selection of Sake and Shochu as well.
Update – A reader has left a comment that this is not a new concept and that the restaurant Nam Ban Kan on Sawtelle has been doing it for years. I agree, (my freind Hoki Tokuda opened Nam Ban Kan in downtown Los Angeles years ago and later sold it) if it is, in fact, only grilled chicken and meat on skewers that they are serving, this is certainly nothing new! Although, what I meant is; it would be new if they followed the true Robata concept, which originated in Sendai town in Miyagi prefecture in northern Japan, then it would be new to Los Angeles. Meaning: the chef or chefs sit on a tatami mat with fresh ingredients spread around them, the customer then chooses what he wants cooked, usually fish and vegetables on a hibachi over hot charcoal, the diner sits at the robata bar in front of the chef and is then handed his selections on a long-handled wooden paddle after they have been grilled.
Tags: Mako Tanaka Dennis Mao join in Robata-Ya Sawtelle, New Japanese Robata Bar Sawtelle Los Angeles
If you think this concept has not been represented in LA, you should take a trip around the corner to LA classic, Nan Ban Kan on Santa Monica Blvd near Sawtelle and have some yakatori there. Their menu includes about anything that can be grilled, included shiso wrapped chicken, to bacon wrapped asparagus and from ginko nuts to quail eggs – the list goes on and on – and lots of seasonal seafood. I have been going to Nan Ban Kan for about 20 years and have had a consistently good experience every time.
Yes, NanbanKan has been representing this concept in this particular area for a very long time and has been my favorite yakotori restaurant for over 15 years. I have recently got introduced to Robata-ya. Basing on the same content/concept, the difference between these two restaurants is the seasoning. Nanbankan is more salt based seasoning and Robata-ya is more sauce based (variety!). Even though I’ve been a loyal customer to Nanbankan, I have to say Robata-ya has more gourmet selection from their daily special menu that continuously presents new dishes which I love about and also their sushi menu. You would be pleasantly surprised with the sushi quality! Now, I can’t remember when was the last time I’ve gone to Nanbankan.