The content of this product is provided by machine translation and may not reflect the actual information, please take this into consideration before booking.

ーRestaurant Detailsー

Chef Nonaga is an expert in all culinary arts. After years of training, he mastered a variety of cooking styles from traditional Japanese to Italian and Chinese cuisine, and finally chose to open "Robataya Jiro" in Kagurazaka.

So, while most Robatayaki menu, Chef Nonaga makes the Robatayaki experience at Robataya Jiro unique with his expertise in different cooking styles. From sashimi to grilled fish, Chef Nonaga offers a variety of different styles of fish dishes that you won’t find at other Robatayaki restaurants. He is particularly proud of his stewed fish dishes, which are also the most popular dishes in the restaurant: at the restaurant’s bar, he displays the day’s carefully selected catch from Toyosu Market and ports across Japan, allowing customers to choose their favorite fish.

Chef Nonaga is more than just an expert in fish dishes. The restaurant’s counter features top-quality ingredients from all over the country, including Omi Wagyu and Sendai beef. Daisen chicken from Tottori Prefecture is tender and delicious. In addition, Chef Nonaga uses almost all Edo-Tokyo vegetables from local farmers. Depending on the season, he and his team recommend the best way to cook each ingredient, such as deep-frying tempura style or grilling over a charcoal fire.

The restaurant also has 20 to 30 rare sakes on hand at all times, from famous sake-producing regions across Japan, such as Juyondai in Yamagata Prefecture or the famous Hiroki in Fukushima Prefecture. If you're interested in trying them all, Chef Nonaga recommends a wine tasting comparison. Located in an alley in Oku-Kagurazaka, Robataya Jiro is an old-style Japanese house that offers a top-notch and one-of-a-kind Robatayaki experience. The restaurant's décor cleverly blends modern and traditional design aesthetics.

- Menu Contents -

Original Wagyu Set Meal *Specific cuts of beef vary depending on the season

Appetizer, bowl of food (usually soup), sashimi
Wagyu nigiri, stew/hot pot dish (mini shabu-shabu with vegetables)
Main course (70g wagyu steak, the part varies with the season)
Ending dishes (depending on the season), pickles, dessert

Appetizer, bowl of food (usually soup), sashimi

Original fish course

Appetizer, bowl of food (usually soup), sashimi
First Robatayaki of the day, Second Robatayaki of the day, Stewed fish or Boiled fish (choose one of the two)
Closing dishes (depending on the season), pickles, dessert

Appetizer, bowl of food (usually soup), sashimi

Original Wagyu and Fish Set

Appetizer, bowl dish (usually soup), sashimi, cream-grilled abalone (Robatayaki of the day)
Wagyu steak, stewed fish or boiled fish (choose one)
Main course (70g wagyu steak, the part varies with the season)
Ending dishes (depending on the season), pickles, dessert