Japanese Robatayaki, or Robata Grill. Japanese for “around the fireplace,” the robata grill originated hundreds of years ago among Japanese fishermen who would grill their daily catch while still on the boat, using wooden oars to pass food from boat to boat to share with their neighbors. This slow grilling method relies on oak charcoal to enhance natural flavors, and meats, fish and vegetables are finished with savory marinades. Binchotan, the charcoal used for grilling, is nearly smokeless. It is arranged in a pyramid to evenly and steadily circulate heat around the food, helping to develop savory umami flavors. Because of the simplicity of this cooking style, it is imperative that the ingredients used are of the highest quality. This grilling technique is not only healthy but delicious as well. Achieving perfection through simplicity.