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What is “Robata”?

The best way to taste the original freshness and sweetness of seafood, besides eating them raw, is grilling! 
In Japan, there is a cooking method called “robatayaki”, often shortened to “robata”. 

Our restaurant select fresh seafood, vegetables and meat are grilled over hot charcoal in front of guests with a divine aroma, and they are then served directly to the diners. 

To make sure every dish is at its best when served to customers, the chefs must skillfully control the heat and timing of the grilling, taking the flavor of the food to the highest level.

Our team comprises welcoming staff members, dedicated to providing an immersive experience reminiscent of Japanese culture. Your visit will be characterised by a warm and hospitable atmosphere, ensuring a genuine encounter with the essence of Japanese hospitality.


Our restaurant features a counter with 10 seats and a table with a hearth-style setting that accommodates up to 6 guests. At the counter, customers have the unique opportunity to witness the culinary process directly in front of them. We offer a diverse range of dishes, from traditional to sashimi and sushi, in an izakaya-style dining experience.


Our drink menu includes a wide selection of beverages such as mocktails, cocktails, Japanese sake, locally brewed Japanese beer, whiskey, champagne, and wine. Additionally, our two Japanese chefs specialize in creating innovative dishes, and we provide daily special menus to enhance the dining experience.

About our chefs

Haru Inukai has three years of experience working at a 3-star Michelin restaurant in Japan and served as the Head Chef for 2 years under the Legend chef Tony Bilson in Australia. He later gained five years of experience as the Executive Chef at the 5-star The Observatory Hotel. Haru has also worked in France, the UK, and Spain. 

Shimon Hanakura, originally from Fukuoka, Japan, trained at a local French restaurant before honing his culinary skills in the United States, France, and Malaysia. In Australia, he furthered his expertise at the 5-star Shangri-La Hotel Sydney and The Observatory Hotel. Shimon also gained experience at the restaurant of Iron Chef Chen Kenichi and later became the Sous Chef at Aria Restaurant in Brisbane, learning the essence of Australian cuisine under Chef Matt Moran.

Dear ramen lovers

Our Gaku Robata Grill offers an original ramen during lunchtime, available every day from 12:00 to 14:00, with the last order at 13:45. Ramen is not available during dinner, and we operate on a walk-in basis without reservations.

Dear eel lovers

Dear eel lovers, Gaku Robata Grill serves ramen and charcoal-grilled eel on weekends. The eel, grilled over charcoal, is prepared with our unique sauce, resulting in a crispy exterior and tender interior. We serve it with rice cooked in a feathered pot using high-quality branded rice from Hokkaido. Takeaway is also an option, and the service is available from 12:00 to 14:00, with the last order at 13:45.
we operate on a walk-in basis without reservations.

2/132 Darlinghurst Rd, Darlinghurst NSW 2010

Lunch 7 Days 12:00 to 14:00
​Closed on public holiday
Dinner 18:00 to 23:00 Wed - Sun

CLOSE / Mon, Tu
e, Public holiday

If you have any question in regards to booking, please send a message to

0426 229 254

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