binchotancan burn longer and doesn’t smoke up a room as much.That last trait is especially important when you consider that traditionalinvolves a large room of patrons arranged around the robata chef cooking over his treasured irori hearth. Arranging binchotan or white charcoal is a skill honed from years of practice, and the chef’s full focus is crucial here.
Indeed, from preparing to plating, every aspect of robatayaki is carefully performed. However, dining robatayaki style isn’t limited to just robata restaurants.the banks of Kushiro River once the temperature drops and the snow starts falling. It’s quite a wintertime wonder, with the iconic Nusamai Bridge overlooking passers-by as they stop at their favourite stalls.
You can tell by the savoury, smoky aroma that every piece has been grilled to perfection by a master.experience, given that it’s in the open air and that anyone could drop by. experience is what you make of it — a group of strangers gathering to watch a master grill meat and seafood in front of them, and to wait patiently for their turn to be served.stall to patronise based on the length of the queue. But truly, one should just trust one’s senses, especially one’s sense of smell.
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