Hokkaido Robata Genshiyaki was opened in June. Owned and run by Masashi Ikawa from Hokkaido, the island where robata cooking was first invented, Genshiyaki focuses on the cooking rather than the dining. Food is prepared in an open kitchen, with grilling - the highlight - done over a fire hearth sand pit in the centre of the dining room.
Yet diners aren't seated around the cooking station but at their tables where food is delivered by staff.
Genshiyaki's menu, which, unlike most robatayaki restaurants, has the prices printed on it (so you are never at risk of heading home with a hole in your wallet), is extensive. It features a vast variety of fish and seafood imported from Japan, including Hokkaido taraba kani (red king crab), hotate (giant scallop), tsubodai (boarfish), kinki (channel rock fish), ginmatsu (Chilean sea bass) and buri (yellowtail), to name a few. Prices average from 180 baht to 500 baht, though the kinki costs 1,000 baht.
The restaurant also has a selection of teppanyaki, steamed, soup and salad items.
Typical robata restaurants often double as an izakaya and Genshiyaki was no exception.
A wide variety of sake, beer, Japanese sochu, Japanese cocktails and highballs are on offer.
Yet the place is not overly dominated by men. A majority of the Genshiyaki clientele are Japanese expats, Hong Kong tourists and local gourmands - of both sexes.
Food came out out very quickly. Service staff, who also speak Japanese, were efficient and knew the menu well.
- Open days
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
17:00 to 00:00
Input price range
180 - 1,000 Baht/Unit or 6 - 33 USD/Unit
Remark: Cost of meal per person
Hokkaido Robata Genshiyaki Soi 31, Sukhumvit Rd., Khlong Toei Nuea, Watthana, Bangkok 10110 Thailand
- Phone number
+66 (0) 2-662-0469
Bangkok Post reviews
By Bangkok Post Editorial