Robataya NY

a place where festive meets intimate, and where organic, local ingredients and selectively imported Japanese ingredients are show- cased throughout the delectable meal.We took the framework of our sister restaurant Robataya Roppongi, located in the international gourmet center in Tokyo, and built upon it by supporting local vendors and incorporating other New York elements. The respect we show...

What to Drink: The vast sake menu, which includes a glossary, changes seasonally. Most choices come in four sizes: glass (small), box (medium), carafe (large) or bottle (jumbo). The Robataya Sake Flight is a sampler of three for $14.

Fun Fact: Bon Yagi, a co-owner, continues to put the "East" in East Village with his other nearby restaurants, all featuring different Japanese specialties, including Curry-Ya (curries), Rai Rai Ken (ramen) and Soba-Ya (soba and udon noodles).

It's all about the "authentic" robata counter at this "transporting" East Village Japanese where patrons are "entertained" by chefs grilling "high-quality" veggies, meats and fish served on "long wooden paddles"; while a bit "expensive", it's "something different" and "so much fun."

The chefs at Robataya feed our innate, primordial need to stick a hunk of meat over an open flame, or in this case, over a charcoal grill hearth. Diners, seated around the open kitchen, select various proteins (chicken, salmon, tofu, steak…

Domo arigato, Mr. Robataya. Soba-ya and Curry-ya peeps break out the paddles. Charcoal grilling is the specialty, hits veggies, rice balls, and meats like chicken, lamb, and duck. High-energy chefs pole your orders across the long counter, or else you can nestle in at cozy zen tables. (Although for sake and shochu you'll have to BYOB until the license clears.) Sedate entrance feels like a...