Old, funky, and more than a little cramped, Robata is a bit daunting at first. But fourth-generation chef-owner Takao Inoue holds forth here with an inspired version of Japanese home cooking. He's also a connoisseur of pottery; he serves his food on pieces acquired at famous kilns all over the country. There's no menu; just tell Inoue-san (who speaks some English) how much you want to spend, and leave the rest to him. A meal at Robata—like the pottery—is simple to
the eye but subtle and fulfilling. Typical dishes include steamed fish with vegetables, stews of beef or pork, and seafood salads.
1–3–8 Yuraku-cho, Tokyo, Kanagawa-ken, 100-0006, Japan