Whilst dining at MASU by Nic Watt, you can’t help but notice the divine smoky aromas from the Robata Grill wafting through the restaurant. The Robata Grill is a cooking style that has been used in Japan for centuries; in the days of the samurai, an open fireplace, or Robata, would be found in the home. Cooking meat, fish or vegetables over the hot charcoal of the Robata adds a depth of aroma and flavour to the dishes and a unique smokiness that can’t be replicated. At MASU, the huge Robata Grill has three levels of heat; the closest to the coals being the hottest and the elevated levels becoming less so. This gives the highly trained chefs many different temperature options and ensures your dish – be it tender chicken skewers with spring onions and yakitori sauce, succulent salmon teriyaki with blackened chilli and pickled cucumber or delicious eggplant with ginger miso and sesame – is always cooked perfectly.
To fully experience the method of Robata cooking, you must try one of MASU’s signature dishes, Gindara Miso-Yaki – black cod, citrus miso and cured daikon. It is beautifully presented, cooked to perfection and a wonderous combination of rich, slightly smoky cod flesh with the refreshing zing of daikon.