Yakiniku in Japanese, translates to “grilled meat” this meat is typically grilled over a "Robata" Charcoal Grill. The History of ROBATA meaning ‘fireside’ specialises in robata grilled charcoal cooking, a Japanese tradition that was first introduced by ancient fishermen who took boxes of hot coals with them on their boats to warm their food as they gathered their day’s catch. While the cooking method has largely stayed the same, the menu is a modern interpretation of some of Japan’s most prized dishes as well as a number of ROBATA signatures. Lets talk Meat, Cut from the rounds, the beef is completely clean of fat or outside Gristle, easy to thinly slice, cook on the BBQ or Grilled and pan fried. Great for a Steak Sandwich or in a Salad this truly is a versatile cut.
