The San Telmo Group
No strangers to the art of charcoal grilling, the groups long established reputation began when David and Michael Parker and Renee and Jason Mcconnell opened San Telmo in 2011. Inspired by their travels through South America, the group then introduced Peruvian to Melbourne’s dining scene with Pastuso in 2013. After ten years and two more venues, Palermo and Asado, the bold choice was made to step away from the parrilla and create a new restaurant concept inspired by everyone’s love for Japanese culture and cuisine.
History
Much like Saké, Robatayaki is embedded in Japanese culture where it has been a cooking tradition for centuries. ‘Robata’ refers to the charcoal grill, and ‘yaki’ to the action of grilling itself.
The Grill
The Japanese kanji character for fire represents the charcoal grill and it’s place as the epicentre of Robata’s kitchen. Head Chef Stephen Clark, whom after eight and a half years at the helm of San Telmo’s Argentinian parrilla, understands the precise cooking methods required for Robatayaki and the intense, pure flavours that can be extracted from cooking over charcoal.
The Venue
Located in the iconic Herald & Weekly Times building, Robata’s evocative space was designed by award-winning architects Ewert Leaf. Inspired by the neon glow of Tokyo’s nightscapes, the interior experience is futuristic and cinematic. A bold, graphic lightbox installation designed by global branding boutique Mucho, transports patrons to the streets of a Japanese super-city. The environment, which translates the bustling energy of Japanese izakaya-style eateries to an atmospheric CBD space is relaxed and informal, infused with the glow and aroma of our charcoal grill.
