Robataya NY

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This newcomer to the increasingly Japanese-inflected East Village scene specializes in a huge range of robata dishes: meat, fish and vegetables cooked over a charcoal fire. The quaint dining room, akin to a more refined Benihana, is festooned with bamboo and a calming rock garden, but the real action is at the counter surrounding the hearth. If you're looking to scratch your all-American barbecue itch, you may be pulled toward the free range chicken and New Zealand lamb offerings, while more intrepid diners will opt for the grilled premier smelt with a side of dried stingray fin. The specially imported Japanese suzu salt that plays a role in most of the dishes may have you thirsting for sake, but until the liquor license is approved, you'll have to plan ahead and bring your own.

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East Village restaurants, New York restaurants, Japanese restaurants