Robatayaki, often shortened to "robata," is a traditional Japanese cooking method where seafood, vegetables, and meats are grilled over hot charcoal on a wide, flat open fireplace.

This cooking style originated from the fishermen of Hokkaido, Japan's northernmost island, who would cook their catch around a communal hearth to stay warm during the cold winters. The word "robata" literally means "fireside cooking."

The preparation is deceptively simple yet requires great skill. Ingredients are typically seasoned minimally with salt or a light marinade of soy sauce, sake, and mirin to let their natural flavors shine. The items are then carefully grilled over special bincho-tan charcoal, which provides intense, even heat without excessive smoke.

While traditional robatayaki focuses on seafood like whole fish, scallops, and squid, modern establishments offer a wide variety of options including premium beef cuts, chicken yakitori, and seasonal vegetables like sweet potatoes, mushrooms, and asparagus. Some chefs even grill fruit for dessert.

In Japan, robatayaki restaurants have a unique serving style where chefs grill items behind a counter and pass them to customers using long wooden paddles called "shamoji." The atmosphere is typically casual and convivial, with diners often sitting around the grill to watch their food being cooked.

From a health perspective, robatayaki is generally considered a nutritious cooking method as it requires minimal oil and allows excess fat to drip away during grilling. However, those with respiratory sensitivities should be aware that some restaurants may have smoke from the charcoal grill. Additionally, people with seafood allergies should inform the staff, as cross-contamination is possible due to the shared grilling surface.