What Is A Robata Grill?

If you are familiar with Teppanyaki and Japanese hibachi restaurants, you must also know about robata restaurants!

In fact, there are many robatayaki restaurants in major cities around the world.

Differences in cooking styles

Place Hibachi, Teppanyaki and robatayaki side by side, and you will only find some obvious differences.

For example, Hibachi's cooking style is very similar to that of Teppanyaki, and both use sophisticated dramatic techniques to ensure that customers enjoy entertainment and are satisfied with their food.

Robatayaki's cooking method does not contain any drama, but the food cooked on the robatayaki grill exudes an almost irresistible taste.

Modern robata grill

Today's robata grill is just an upgraded version of the grill used in ancient Japan, with almost the same cooking technology.

The different height of the grill is how to cook robatayaki to the place closest to the heat source with the food that needs more calories, while the food that only needs less calories is placed on the top grill.

In this article, we will discuss the different brands of robata grill and how they affect the catering industry.

Robata grill originated from Japanese shogunate era generals and samurai clans. But grill is not as important as cooking style - robatayaki.

Today, the term "robatayki" refers to a restaurant that cooks seafood and vegetables on an open charcoal grill. According to the manufacturer, it is advisable to create a grill specially used for cooking robatayaki dishes, so the robata grill was born.

In ancient times, Japanese cook robatayaki in Irori, because in addition to keeping them warm, they also like cooking, eating and social activities around them. Today's modern robata grill is a versatile cooking tool that allows you to cook / grill multiple recipes at the same time.

The robata grill uses white oak "bincho," or rather Kishu binchotan, a compressed charcoal that looks like a black cylinder. This charcoal produces the right amount of heat and retains the flavor of all the food you cook on the robata grill.

How do chefs cook with robata grill?

The teppanyaki iron griddle is no control knob in the robata grill, which allows you to control the temperature like other grills. On the contrary, the layout of the grill is set by setting different levels of grills, on which you can place food.

Place the raw meat on the bottom grill door to get the hot temperature directly from the coal, then place the food on the higher grill until it reaches the top grill, where you only need to fry the meat / food. Depending on the type of food / recipe you are cooking, you can remove them from the top grate after a few minutes of cooking.

Therefore, in essence, you can control the effect of calories on your food by placing it on different layers of the robata grill and replacing it. It's a big challenge, but there's enough time to practice robatayaki style cooking, and you should be able to master it.

How is the robata grill different from other grills?

Compared with the robata grill, the teppanyaki iron plate grill is not actually a grill, but a flat square or rectangular Chrome / stainless steel surface, where chefs mainly stir food, although technically they can grill meat, vegetables and other foods.

At the same time, hibachi grill is a kind of small cylindrical or cubic baking clay or diatomite, which was originally built as a heating equipment in ancient Japanese families. Later, people used it to barbecue seafood and other recipes, which is very suitable for quick barbecue in small barbecue equipment.

On the other hand, the grilled chicken kebab oven is specially used to cook the grilled chicken kebab (like Mongolian barbecue style).

There are also common American charcoal grills, which are quite different from robata grills.

When using the robata grill, the heat source (smoldering Kishu with long charcoal) cannot be adjusted and remains constant throughout the cooking and grilling. You can cook / grilling robatayaki style by adjusting the height of food / meat on the top of the grill.

Place raw recipes / meats close to the heat source to cook them evenly, then the chef moves them up the multi-layer grill to reduce the amount of heat they receive.