𝗖𝗼𝗺𝗽𝗹𝗶𝗺𝗲𝗻𝘁𝗮𝗿𝘆 | @robata.soho gets its name from the Japanese method of cooking over charcoal, the translation being fireside. As well as sushi, sashimi, Bao, and other small plates, Robata comes in 2 ways; skewers and main plates. The dish of the night for me was the wood flamed iberico pork pluma. That black pepper & seeet pickled green apple sauce was OUT OF THIS WORLD. But also the pork was so soft and juicy, and pork is so easy to get wrong. I loved the hay flamed beef fillet too, which is kept at temperature on your table with a small robata grill. Did I say my favourite dish was the pork? I might have to take my word back and hand that title to the miso aubergine. It’s accompanied by a pickled shimiji mushroom & robata red chilli. It’s BEAUTIFUL, and so sweet. I didn’t go for sushi or sashimi this time, but I was a big fan of the soft shell crab Bao, and the J Fried Karaage. The only thing I will say is I feel like service was a bit rushed and everything was served at the same time very quickly, which meant my evening was over within about 40 minutes. It would have been great to slow down the service a bit, bring plates out separately, and then I would have enjoyed it even more. But saying that, nothing was bad, I thought the food was very good and I’d definitely come back to try other dishes. . . . . . , #japanesefood #robata #steak #bao #chickenkaraage #soho #londonfood #sushi sashimi #robatasoho #Japanese #miso #londonfoodie #foodporn #londoneats (at Robata Soho) https://www.instagram.com/p/B4myEhZHAHz/?igshid=m3ls1n8a6d55