Hokkaido hokke fish
The grillmeisters at Robata Monkey rustle up a moist, flame-licked hokke mackerel, with sliced lotus roots and cold grated daikon on the side to balance the competing temperatures and flavours. This robatayaki dish may seem deceptively effortless: The air-flown hokke from Japan is air-dried, sprinkled with salt and left in the hearth fired up by binchotan (oak charcoal). But it takes deft chefs – who spear the seafood and rotate them around the charcoal like it’s a campfire – to master the heat. Wash down your meal with a saké or beer – either way, pure bliss.
Eating & Drinking 2015/2016