Sushi Robata Dallas

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About Us

The Sushi Robata is an Izakaya style of Japanese restaurant. What is Izakaya? An Izakaya is a common Japanese bar/restaurant that is often found in cosmopolitan areas for after-work relaxation and an opportunity to unwind after a busy day. These restaurants are often informal and have a very relaxed and friendly atmosphere.

Izakaya restaurants all have a multi-faceted menu and offer many types of food such as sashimi,  tempura and yakitori; all appetizing dishes which go well with the alcohol served such as beer, sake and 'SHOCHU'.

'SHOCHU' is a distilled alcoholic beverage indigenous to Japan, most likely arriving in the Island of Kyushu around the 1500s through Thailand, China, or Korea. 'SHOCHU' reflects the culmination of local ingenuity and realities-climate, food and available materials, as with most spirits from around the world.

Due to the informal atmosphere, instead of ordering and eating individual platters, customers usually share all dishes with one another in their party. The ability to share food among your party is what makes the Izakaya experience truly unique.

The Japanese Izakaya Sushi Robata has brought a whole new form of this Japanese-style dining to the people of Dallas.

While remaining true to the Izakaya environment, Sushi Robata has brought class, sophistication and refinement to match the modern people of today Dining at Sushi Robata is truly a unique and pleasurable experience, leaving you with the feeling of pure bliss. Introducing Sushi Robata's experienced Japanese chefs.gif

Hiroyoshi Mori.jpg Hiroyoshi Mori (Owner/Chef)

He is from Ehime, Japan and came to the United States directly to Dallas, Texas in 1985 He passed through very many well known Japanese restaurants located in the DFW such as Kobe Steaks, Nakamoto, and Sushi Sake. He opened his own restaurant named Sushi Place in Plano, Texas in 2003. After several years, he relocated the restaurant to this restaurant location and started "Sushi Robata" in 2008


Takeshi Hanafusa.jpg Taku Sawai

He is from Chiba, Japan. He has over 25years of experience working in a Japanese restaurant as a chef

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