Robata Coen 炉端 紅焔 @ Ginza

The name of the restaurant, “Red Flames”, sounded promising, but Robata Coen 炉端 紅焔 isn’t what it seems.

Robata Coen 炉端 紅焔 is located in a fancy mall in a far corner of Ginza, away from the glitz and glamour of the neighbourhood.

Robatayaki 炉端焼, literally translates to “fireside cooking”, is a Japanese cooking style that involves grilling food over a charcoal fire. Robatayaki restaurants typically have a central hearth where the food is prepared, with chefs often kneeling before diners to cook and serve. 

They do not serve regular soft drinks bu these “organic” alternatives from smaller boutique producers. While it was similar, it did not taste like the “real thing”.

刺身3種盛り Assortment of 3 Kinds of Sashimi

The bonito was charred on the outside with amber charcoal, giving it a unique smokiness that can only come from charcoal. The Japanese sea bream and yellowtail (with its surprise red edges) were just alright.

カラスミ焼きおにぎ Grilled dried mullet roe rice ball

Dried mullet roe is a delicacy usually eaten at celebrations. I was surprised at its presentation, very different the Taiwanese version I am used to. Salty and full of umami, but can be sticky and prone to sticking between the crevices of your teeth.

The super-salty mullet roe came with two grilled rice balls. The outside of the onigiri had been grilled to a crisp with a coating of soy sauce.

イカの塩辛 Shiokara (salted squid)

I ordered イカの塩辛 shiokara (salted squid) to go with the roasted onigiri.

甘エビこのわた和え Sweet Shrimp with Koinata (sweet shrimp simmered in water)

甘エビこのわた和え Sweet Shrimp with Koinata (sweet shrimp simmered in water) turned out to be the best dish of the day. The sweet shrimp was presented in two ways with the heads deep fried for a really good eat.

厚切り仙台風牛タン Thick-Cut Sendai-Style Beef Tongue

This was not too bad, the gyutan was still tender and moist with good charring. What really made this dish stood out were the pickles that came with it.

旬魚の煮付け Simmered Seasonal Fish

The seasonal fish is Japanese sea bream simmered in a sweet broth with bamboo shoots and shishito peppers. Delicious, but not “wow”. Tasted like housewife cooking, but in a rather bland way.

アナゴ白焼き White Grilled Eel

I was expecting fattier eel, and much better grilling than this.

きんきの一本焼き Grilled Kinki Whole Fish

Robatayaki emphasises fresh, high-quality ingredients, especially seafood, so I had high hopes of this きんきの一本焼き grilled kinki. The fish that day was very fresh, but I had higher expectations of the grilling. It was under salted and overcooked in some parts. Most of the moisture of the fish was lost, leaving the result rather dry.

This place is more like an izakaya than a robatayaki place. While the food was not bad, the robatayaki lacks the oomph and smokiness. The environment was great for a conversation, but I would not return for the food alone.

Robata Coen 炉端 紅焔
〒104-0028 東京都中央区八重洲2-2-1 Tokyo, Chuo City, Yaesu, 2 Chome−2−1
東京ミッドタウン八重洲セントラルタワ ３Ｆ
Tel : +81 3-6262-7302 (Reservations)

Visited Mar 2025