Firing up our F&B scene, this white-hot new restaurant transports the unique art of rustic Japanese slow-grilling into Jaya One, serving a smorgasbord of succulent seafood with smoky, savoury subtleties.
Robata Monkey focuses on 'robatayaki,' cooking with 'bincho-tan' traditional oak charcoal that burns cleanly to ensure the restaurant's assortment of fish, flown in from the Land of Rising Sun, retains as much moisture & purity of flavour as possible.
Robata Monkey is starting this week with a selection of fish; we heartily recommend the Pacific saury (sanma), beautifully juicy & persuasively tasty. It's a terrific representative of the best of robatayaki, a centuries-old heritage of Japanese fishermen. RM15.
Bigger, meatier fish is available too; choose from Robata Monkey's Instagram-worthy counter where rows of fish dangle above, wet-market-style. The mackerel (saba, RM45), which features a ravishingly caramelised exterior, is sufficient for two to share.
Hokke mackerel, marinated & air-dried right here, another treat for fans of fish prepared in an authentically Japanese fashion. Robata Monkey expects to expand its seafood selection in the weeks ahead; expect prawns & even octopus to surface soon.
Robata Monkey offers more than barbecued seafood. We absolutely adore the oysters; the Irish Nugget & Canadian oysters (RM25 & RM18 for three respectively) are both brilliant. Pleasurably creamy & perfectly briny.
Also delicious: Miso-braised saba (RM25), umami-rich comfort food that might prove perfect for rainy evenings.
Robata Monkey is part of the family of restaurants that includes Bangoya, Kissaten & Lammeeya, but this is the first member that serves no pork. But like Bangoya, it serves 'kushiyaki' skewer-grilled fare too, including monkey-approved bananas wrapped in smoked duck (RM10).
L-12A-G, Palm Square, Jaya One, Petaling Jaya, Selangor
Currently daily for dinner. Will open for lunch probably after Raya.
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