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Robata Japanese Grill

@robatamelbourne

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7 days from 12pm till late
2 Exhibition Street, Melbourne 3000

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In Australia, Japan is known for sake, whisky and shōchū, but its wines deserve a place in the conversation too.

Take Grace Wine’s Koshu. Grown in vineyards above 400m in Katsunuma, each bunch is protected from autumn rain with its own umbrella before being picked at optimal maturity and gently pressed. The result is a wine that reflects the character of its grape, its vineyards and the place it comes from.

We’ve managed to get our hands on several excellent Japanese wines from Grace Wine. Come and see. by @robatamelbourne

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20 hours ago

Robata steaks, like this juicy flank from our friends at O'Connor Beef, are grilled over Binchotan charcoal for a clean, subtle and perfect char.

We finished this one with wasabi butter and pickled yellow beetroot for a more overt and unmistakable Japanese touch. by @robatamelbourne

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3 days ago

Two very different takes on umami...

Wild prawn nigiri with shichimi salt and kabayaki on one side, and one of our signature serves - the Miso Espresso Martini on the other. by @robatamelbourne

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8 days ago

Every day, one of our chefs will prepare a meal for the staff.

Head Chef Lily decided to make chicken sausage rolls for everyone today, with a side of slaw and potato salad. Well-fed staff are happy staff, and happy staff means a better workplace, and a better experience for them and for you! by @robatamelbourne

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10 days ago

We've sold out for our upcoming Mochi & Matcha Masterclass - an immersive two-hour experience exploring the delicate artistry behind Japan’s most beloved sweets, guided by our ingenious desserts expert, Chef Sayaka.

If you'd like to learn to craft handmade mochi, traditionally enjoyed in Japan as a symbol of celebration and good fortune; alongside the art of whisking ceremonial matcha, a practice steeped in centuries of tea culture, then you can join the waitlist for our next masterclass!

Express your interest via email to events@thesantelmogroup.com.au, and we'll put you down for our next class! by @robatamelbourne

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15 days ago

How much flavour can be packed into a single mouthful?

Order our crispy rice and see. Creamy whipped bonito sits on crunchy bites of rice, with ultra fresh and lightly salty popping ikura, sprinkled with furikake for a touch of umami with added complexity.

They're as delicious as they are adorable. by @robatamelbourne

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17 days ago

The highest that marble scoring can go in Australia is 9+, which happens to be exactly what our Blackmore short rib skewers are.

A higher MB means more ripples of fat throughout the meat, leading to exceptional tenderness, and juiciness beyond belief.

Come and taste the difference at Robata.

@blackmorewagyu by @robatamelbourne

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23 days ago

Make Dad's Day with charcoal-grilled steaks, fresh sashimi and juicy yakitori, plus a complimentary gift for him on arrival for all bookings.

Limited spots remaining for Father's Day lunch or dinner this Sunday - we won't tell him you left it to the last minute.

Link in bio to reserve your table! by @robatamelbourne

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a month ago

Chicken meatball skewers with house-made tare and egg yolk sauce, grilled directly over glowing binchotan charcoal.

Just try and stop at one... by @robatamelbourne

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a month ago

September is the CHOYA Month at Robata!

In collaboration with the CHOYA, we've put together four unique cocktails and one delightful dessert to showcase this famous umeshu liqueur.

From September 4th to October 4th, these specials will be available every day at Robata - don't miss out on the chance to try them!

Bookings are open, use the link in our bio. by @robatamelbourne

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a month ago

To celebrate the dads out there, we've dry-aged this striploin for 28 days, concentrating the flavours into a complex, umami-rich steak, specially for Father's Day.

Bookings are open for Father's Day at Robata - use the link in our bio.

Supplied by our friends at @oconnorbeef by @robatamelbourne

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a month ago

Miso brings a deep, savoury umami with just the right balance of sweetness and salt, making it a natural pairing for the rich, buttery flavour of salmon.

Our Seared Ora King Salmon is paired with Japanese Mustard Miso, bringing depth and gentle heat to the delicate richness of the fish. by @robatamelbourne

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a month ago