Robata Skewers appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Robata skewers · Las Vegas
Japanese binchotan-charcoal skewers, made canonical in Vegas by Raku since 2008: pork belly, chicken thigh and skin, asparagus wrapped in beef, all cooked over imported white-oak charcoal.
Robata grilling came to Las Vegas with chef Mitsuo Endo at Raku on Spring Mountain Road in 2008. The kitchen runs imported Japanese binchotan, white-oak charcoal that burns at 800C with almost no smoke. Endo's skewers cover the full Japanese izakaya canon: kushiyaki of pork belly, chicken skin, chicken thigh with green onion (negima), asparagus wrapped in beef, quail eggs and Japanese mushrooms. Raku earned multiple James Beard nominations and became the off-Strip room Vegas chefs ate at after their own shifts ended. Endo opened Sweets Raku in 2011 and Raku NYC in 2018.
Where to eat in Las Vegas:
- Raku