Kushiro Robatayaki — Fireside Grilling Birthplace

Robatayaki (炉端焼き, 'fireside grilling') was invented in Kushiro in the 1950s, inspired by fishermen grilling their catch over charcoal on boats. The style places diners around an open charcoal hearth (irori, 囲炉裏) while chefs grill seafood, vegetables, and meats on long wooden paddles, then pass the food across the hearth to guests. The interaction is theatrical and intimate — you point at ingredients, the chef grills them, and delivers them on a paddle.

Kushiro's seafood — Pacific saury (sanma), Hokkaido scallops, atka mackerel (hokke), salmon, and crab — is unmatched. The fish is ultra-fresh (often caught that morning), simply seasoned with salt, and grilled over binchotan charcoal for smoky flavor. Robata Sakaba (炉端酒場) is one of Kushiro's oldest robatayaki restaurants, preserving the original style since 1964.