What is Robatayaki? A Guide to Japanese Charcoal Grilling at DOMO
By DOMO Modern Japanese
Understanding the ancient art of robata grilling — and why DOMO's binchotan charcoal makes all the difference.
If you've seen the word robatayaki on a menu and wondered what makes it different from regular grilling, you're not alone. At DOMO Modern Japanese, robatayaki isn't just a cooking method — it's the philosophy that drives every dish out of the kitchen.
The Origins of Robatayaki
Robatayaki (炉端焼き) literally translates to "fireside cooking." It originated in the fishing villages of Hokkaido, northern Japan, where fishermen would gather around an open hearth (irori) to grill the day's catch over charcoal. The ingredients were simple, the technique was direct, and the results were extraordinary.
Over centuries, robatayaki evolved from a rustic campfire tradition into one of Japan's most respected culinary arts. Modern robatayaki restaurants feature long counter seating where diners watch chefs grill over glowing charcoal — an intimate, theatrical dining experience.
Why Binchotan Charcoal Matters
Not all charcoal is created equal. At DOMO, Chef Rose Ang uses binchotan (備長炭) — Japanese white charcoal made from ubame oak, burned at extremely high temperatures and then rapidly cooled. The result is a dense, long-burning charcoal that produces:
- Intense, even heat — reaching over 1,000°C for a perfect sear
- Clean combustion — virtually no smoke or off-flavours
- Far-infrared radiation — penetrating heat that cooks from the inside out, keeping ingredients juicy
- Subtle smokiness — a delicate, clean smoke that enhances rather than overwhelms
This is why binchotan has been the charcoal of choice in Japan's finest kitchens for over 300 years.
Robatayaki at DOMO: Japanese Precision Meets European Refinement
What makes DOMO's robatayaki unique is Chef Rose Ang's European influence. Having trained at Nobu, Zuma, Roka and Rockpool, she brings unexpected touches to the grill:
- Dijon mustard miso on seared salmon — French and Japanese in one glaze
- Himalayan salt stone for A5 Miyazaki Wagyu — tableside theatre meets precision cooking
- Yuzu and truffle on crispy halibut — bright citrus and earthy depth from two hemispheres
- Iberico pork ribs with caramelised glaze — Spanish heritage, Japanese technique
"The robata grill is honest," Chef Rose says. "It doesn't hide anything. If your ingredients aren't excellent and your timing isn't precise, there's nowhere to hide. That's what I love about it."
The DOMO Robatayaki Experience
At DOMO, the robata grill sits at the heart of the open kitchen. Whether you're ordering à la carte — from sashimi and sushi to grilled seafood and meats — or opting for the $88++ Signature Tasting Menu, the grill's smoky warmth touches nearly every course.
The restaurant itself reflects the robatayaki spirit: warm, convivial, designed for sharing. Chef Rose describes DOMO as "a restaurant for occasions — and for returning. Special enough for hosting, date nights and celebrations, yet broad and welcoming enough for weekday lunches and family weekends."
Where to Experience Robatayaki in Singapore
While Singapore has several Japanese grill restaurants, DOMO stands apart through its combination of binchotan charcoal, a globally trained chef, and a setting inside one of Singapore's most iconic hotels. Located at Level 3, Fairmont Singapore, 80 Bras Basah Road — in the heart of the CBD, steps from City Hall MRT.
Open for lunch and dinner daily. Private dining rooms available for events and celebrations.