Robata restaurant in Marylebone: authentic binchotan-fired Japanese grill
Robata is one of Japanese cooking’s most rewarding forms of restraint. The ingredient meets intense heat, but the aim is not simply char. It is contrast: a lacquered edge, a tender centre, savoury depth and the clean lift of citrus, herbs or pickles.
At Aki, robata is one part of a wider Japanese menu. Start with sashimi or nigiri, move into the fire of the grill, and build a meal that can be as light or as indulgent as the table calls for.
THE GRILL
Binchotan-fired robata cooking at Aki, Marylebone
Aki brings Japanese robata cooking to 1 Cavendish Square, Marylebone. The robata menu uses binchotan charcoal for dishes including caramelised black cod, chicken and spring onion yakitori, boneless chicken wings, Lumina lamb cutlets and seasonal vegetables. Pair the grill with sashimi, sushi and small plates, then continue downstairs at Kiyori, Aki’s cocktail lounge in the building’s former bank vault.
Robata 101
Why binchotan matters
Binchotan is a dense Japanese charcoal valued by chefs for its steady, high radiant heat and relatively clean burn. On the robata, it helps create colour and caramelisation while preserving the texture of fish, meat and vegetables.
What binchotan brings to the grill:
- Heat: Intense, steady radiant heat for precise cooking
- Texture: Charred edges and controlled caramelisation without overwhelming the ingredient
- Flavour: A clean, savoury grilled character that works especially well with miso, soy, yuzu and fermented condiments
- Range: Fish, chicken, lamb, wagyu and vegetables can all take on a different character over the charcoal
What makes Aki’s robata different
The fire
Binchotan-led cooking
The robata section is built around Japanese charcoal cooking, giving dishes a deeper savoury edge while keeping their individual character intact.
The menu
More than a grill-only meal
Robata sits alongside sashimi, nigiri, maki and small dishes. Start with something bright and raw, then let the meal move towards richer, smoky flavours.
The detail
Japanese flavour beyond the char
Shio koji, den miso, yuzu, nuka pickles, aged soy and fermented condiments give the grill its depth. The charcoal is only the beginning of the flavour story.
The setting
Robata in a former banking hall
Aki is set inside a Grade II-listed former bank on Cavendish Square. The high ceilings, marble and contemporary art give a grilled dinner a more considered setting than the typical casual grill room.
The drinks
Sake, wine and cocktails
Robata’s depth works naturally with sake, Japanese beer, mineral white wine and elegant reds. The team can help you choose a drink around the dishes on your table.
The location
Marylebone, near Oxford Circus
Aki is at 1 Cavendish Square, a short walk from Oxford Circus and Bond Street. It is an easy central-London dinner address before or after an evening in the West End.
Robata dishes to order at Aki
The best way to order from the robata menu is to balance the richer dishes with something fresh, crisp or bright. Start with vegetables or yakitori, then move to black cod, baby chicken or lamb according to the appetite at the table.
The crowd favourite
Boneless chicken wings
£14
Garlic prawn, tomato natto miso and furikake.
Why order it: The dish brings together chicken, prawn and natto miso for a deeply savoury start with plenty of texture.
The classic skewer
Chicken & spring onion yakitori
£14
Shiso, matcha salt and oak-barrel-aged soy tare.
Why order it: Yakitori is an essential expression of Japanese grilling: smoky chicken, sweet-savoury tare and a clean herbal note from shiso.
The vegetable dish
Asparagus
£13
Brown butter hazelnut miso and yuzu sesame.
Why order it: The grill gives the asparagus a subtle char, while brown butter, hazelnut and miso add richness without losing the brightness of yuzu.
The signature fish
Caramelised black cod
£38
Shio koji den miso, nuka cucumber, Japanese herbs and yuzu dashi.
Why order it: The black cod brings together soft, rich fish with a caramelised miso finish, balanced by cucumber pickles and yuzu-led dashi.
The richer choice
Black ginger baby chicken
£29
Aged barley miso, onsen egg, fresh truffle and Japanese herbs.
Why order it: This is the fuller robata dish: tender chicken with the depth of barley miso, truffle and a soft onsen egg.
The grilled main
Lumina lamb cutlets
£32
Yuzu natto shiso fermented kimchi marinade, herb miso and umeboshi.
Why order it: The lamb is framed by acidity, fermentation and herbs rather than heaviness, making it a strong choice when you want a red wine alongside the grill.
“We went all in on the menu — wagyu black garlic gyoza, a beautiful selection of sashimi, three different maki rolls, several robata dishes, and a large sharing plate. But the standout, without question, was the boneless wings stuffed with prawns and herbs — deeply savoury, juicy, and dangerously moreish. We ordered a second round without hesitation.”
The robata table
Start with sashimi. Follow the fire. Stay for the evening.
Book a table at Aki in Marylebone and explore Japanese charcoal cooking alongside sushi, sashimi, sake, wine and cocktails.
How to build a robata dinner
First course
Begin bright and fresh
Start with sashimi, nigiri or a lighter small dish. The clean flavour of raw fish and fresh wasabi creates a good contrast before the richer robata dishes arrive.
From the grill
Choose one light, one rich
Pair asparagus or tender stem broccoli with chicken wings, yakitori, black cod or lamb. The balance of vegetables, pickles and grilled protein keeps the meal moving.
To drink
Match the weight of the dish
Japanese beer and lighter sake work well across the menu. For black cod, ask about a textured white wine; for lamb or wagyu, explore Pinot Noir, Nebbiolo or another elegant red.
After dinner
Continue at Kiyori
After dinner, descend to Kiyori, Aki’s cocktail lounge in the former bank vault, for Japanese whisky, cocktails and a final drink.
What to drink with robata
Robata cooking brings caramelisation, umami and char, so drinks with freshness and texture are especially useful. The right pairing should refresh the palate while meeting the depth of miso, aged soy and grilled meat.
Sake and beer
Clean, savoury and refreshing
Japanese beer is an easy counterpoint to the grill, particularly with yakitori, chicken wings and vegetables. A fuller sake can work beautifully with miso-led dishes such as caramelised black cod.
Try with: Chicken and spring onion yakitori, boneless chicken wings or black cod.
White wine
Texture for miso and fish
A textured Chardonnay or white Burgundy can complement the richness of black cod, while retaining enough freshness for yuzu, pickles and dashi.
Try with: Caramelised black cod or asparagus with brown butter hazelnut miso.
Red wine
Freshness for lamb and wagyu
Elegant reds with acidity and fine tannin can bring definition to grilled lamb and richly marbled wagyu. Ask the team for a recommendation based on your full order.
Try with: Lumina lamb cutlets, Miyazaki beef or Kobe sirloin.
Plan your visit
Robata in Marylebone, near Oxford Circus
- Address: 1 Cavendish Square, Marylebone, London W1G 0LA
- Nearest stations: Oxford Circus and Bond Street (Elizabeth Line)
- What to order: Start with sashimi or nigiri, then add a vegetable dish and one or two robata plates to share
- For drinks: Ask the team for sake, wine or cocktail suggestions around the dishes you choose
- After dinner: Continue downstairs at Kiyori, Aki’s cocktail lounge in the former bank vault
- Reservations: Book your table online before your visit
Robata is about control, not just heat
Great Japanese grilling is measured in small decisions: where the ingredient sits over the coals, when it is turned, when it is rested and how it is finished. That is why robata can make even familiar ingredients feel more precise.
At Aki, the robata menu gives a different register to a broader Japanese meal. It brings fire to the clean salinity of sashimi, the delicacy of nigiri and the savoury depth of dishes built around miso, soy, pickles and citrus. For diners looking for a robata grill in London, it is an opportunity to experience Japanese charcoal cooking within a full dinner in Marylebone.
Reserve your table
Japanese charcoal cooking, sashimi and cocktails in one Marylebone evening
Join us at 1 Cavendish Square for binchotan-fired robata dishes, sushi, sashimi and the full Aki dining experience.
Frequently asked questions about robata at Aki
Everything to know before booking a robata dinner in Marylebone
What is robata cooking?
Robata, short for robatayaki, is a Japanese charcoal-grilling style associated with controlled heat, careful timing and ingredient-led cooking. At Aki, the robata menu uses binchotan charcoal for grilled fish, chicken, lamb and vegetables.
What is binchotan charcoal?
Binchotan is a dense Japanese charcoal known for its steady radiant heat and clean burn. It is prized for giving ingredients colour and grilled depth while allowing their texture and natural flavour to remain clear.
What are the best robata dishes to order at Aki?
Popular choices include the boneless chicken wings with garlic prawn and tomato natto miso, chicken and spring onion yakitori, caramelised black cod, black ginger baby chicken and Lumina lamb cutlets. For balance, add asparagus or tender stem broccoli from the robata section.
Does Aki serve robata dishes with sushi and sashimi?
Yes. Aki’s menu includes robata alongside sashimi, nigiri, maki sushi, small dishes, wagyu and larger plates. Many guests begin with raw fish and move into the charcoal-grilled dishes afterwards.
What should I drink with robata dishes?
Japanese beer and sake are natural choices for robata. For wine, a textured white can suit caramelised black cod, while elegant reds such as Pinot Noir or Nebbiolo can work with lamb and wagyu. The team can help with a recommendation based on your order.
Where is Aki’s robata grill in London?
Aki is at 1 Cavendish Square, Marylebone, London W1G 0LA, close to Oxford Circus and Bond Street stations.
Do I need to book a table for dinner at Aki?
Booking ahead is recommended, particularly for evening and weekend tables. You can reserve online.
