At Sushi Robata, owner Hiroyoshi Mori and several other native Japanese chefs present a menu that balances a diverse selection of dishes. Diners can start with robata—Japanese-style grilled appetizers such as sea scallops, beef tongue, and sake-infused cod—before moving to entrees of teriyaki chicken and shrimp tempura. A separate menu governs the sushi bar, where patrons sitting at the counter can look on as the chefs plate nearly 90 types of sashimi or build a New Zealand roll with green mussels, smelt roe, and onion.
Sushi Robata practices izakaya-style dining, a casual approach in which groups are encouraged to share dishes and chairs. Despite the low-key vibe, the restaurant is rather elegant: pot lights glow off the open, stainless-steel kitchen, and in the dining room, a checkerboard installation and a tree mural line spaces furnished with wooden tables and backless banquettes.