炉端

Robata JINYA Hollywood officially launched in 2010, but according to Tomonori Takahashi, founder and CEO, JINYA truly dates back a few decades ago when his father started it all as his own traditional Japanese restaurant in Ehime, Japan.

Robatayaki, often shortened to just robata, refers to a cooking method of traditional Japanese cuisine, where an array of skewered meats, vegetables and fish are slowly grilled over charcoal to perfection. Traditional robatayaki is served directly to guests on a large Shamoji, a large wooden paddle, which Robata JINYA's logo symbolizes. This traditional serving style has become dated and has slowly died down after its peak 40-50 years ago.

As a child, Mr. Takahashi enjoyed visiting his father's restaurant as it served robatayaki. It was then when he initially gained groundbreaking insight of the culinary arts and an understanding of the significance of food quality, menu development and hospitality. Mr. Takahashi dreamt of opening his own traditional Japanese restaurant overseas, specifically in the heart of Los Angeles.

With over 500 miles from Ehime to Tokyo, Mr. Takahashi began his journey by opening his first restaurant, "Sabakuro Ebisu" in central Tokyo. He accelerated his restaurant ventures by opening 6 additional restaurants between 2002 and 2008.

In 2008, his dream crossed the Pacific Ocean where he established his very own American corporation. Robata JINYA was opened shortly after in Hollywood, which was his ultimate goal that was brought to fruition. Tomonori Takahashi strives to continue his father's legacy by sharing his knowledge and passion of traditional Japanese cuisine with the rest of the world.