Robata Melbourne

Robata Melbourne Japanese Grill

FOR ONE NIGHT ONLY!We're teaming up with a powerhouse of Japanese-inspired cuisine, Fitzroy’s Tamura Sake Bar for a four...
08/06/2026

FOR ONE NIGHT ONLY!

We're teaming up with a powerhouse of Japanese-inspired cuisine, Fitzroy’s Tamura Sake Bar for a four-course menu with arrival cocktail, grilled dishes and exclusive Asahi Super Dry pairings. Expect dishes like tako wasa (octopus marinated in wasabi oil), mackerel with curry vinegar on toast, grilled steak served with Asahi beer blanc, and Jerusalem artichokes with artichoke miso, with miniature taiyaki and filled mochi for dessert.
Guests will be welcomed with a saké-based cocktail before moving on to perfectly poured Asahi Super Dry on tap throughout the evening.

DJ Fumi will be on the decks, spinning vinyl sourced from Japan with a mix of jazz, city pop and upbeat tracks that reflect Tamura’s signature atmosphere.

Don't miss this one-of-a-kind experience, book your spot with the link in our bio!

Food is art.Art is to be experienced.Experiences are to be shared.火
07/06/2026

Food is art.

Art is to be experienced.

Experiences are to be shared.

火

Nutty, earthy, sweet and delicious - it's our black sesame parfait coated in matcha chocolate. These moreish morsels are...
03/06/2026

Nutty, earthy, sweet and delicious - it's our black sesame parfait coated in matcha chocolate. These moreish morsels are handcrafted by our talented dessert chef Sayaka, and are the perfect ending to any Robata repast.

There’s a reason karaage is so addictive: the contrast of delicate crunch, juicy texture and rich savoury flavour.Our Ca...
26/05/2026

There’s a reason karaage is so addictive: the contrast of delicate crunch, juicy texture and rich savoury flavour.

Our Cauliflower Karaage delivers all of that, finished with spicy garlic mayo for a little extra heat and indulgence.

In Japanese fish craft, some chefs pay special attention to that iridescent, rainbow patch sometimes seen on raw tuna. A...
24/05/2026

In Japanese fish craft, some chefs pay special attention to that iridescent, rainbow patch sometimes seen on raw tuna. A beautiful blue-green shimmer appears on the meat, as the muscle fibres reflect the surrounding light.

It's associated with exceptionally fresh fish, and a sign of absolute precision in a chef's knife work, leaving the muscle structure intact after each slice.

Mochi has been enjoyed in Japan for centuries. Made from pounded glutinous rice, its smooth and soft texture is part of ...
19/05/2026

Mochi has been enjoyed in Japan for centuries. Made from pounded glutinous rice, its smooth and soft texture is part of what makes it so beloved.

Our resident mochi expert, Chef Sayaka, handcrafts all of our mochi, rolling each morsel into a delicious and comforting moment to be remembered.

One of those tasty morsels you always have room for...Chicken meatball Kushiyaki with tare and cured eggyolk.
17/05/2026

One of those tasty morsels you always have room for...

Chicken meatball Kushiyaki with tare and cured eggyolk.

A staple of Japanese dining, edamame are more than just a snack. Served warm, lightly salted and shared around the table...
13/05/2026

A staple of Japanese dining, edamame are more than just a snack. Served warm, lightly salted and shared around the table, they represent the simple, seasonal style of eating that sits at the heart of Japanese cuisine.

Address

2 Exhibition Street
Melbourne, VIC
3000

Opening Hours

Monday 12pm - 10pm
Tuesday 12pm - 10pm
Wednesday 12pm - 10pm
Thursday 12pm - 10pm
Friday 12pm - 10:30pm
Saturday 12pm - 10:30pm
Sunday 12pm - 10pm

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