serves perfectly seasoned meats and vegetables from its charcoal Japanese grill, as well as fresh sashimi, cocktails and sake. Cedar and oak furnishings, a bamboo floor and a stunning, glass-enclosed kitchen outfit the intimate, modern space.
In Gene Kato’s interview with the Chicago Tribune, the chef says "Rather than me doing my interpretation of robata, I want to showcase robata-yaki in its most authentic form." He continues, "Obviously this varies with product availability; we're not in Japan, and most of my customers aren't Japanese. Which means focusing on the basics; provide the best product possible, and execute it in the best possible form."