Robata Grill food at Samurai

Every Friday at 5 pm, the grill will be fired up to serve authentic Japanese finger foods to patrons, who will also have a choice of Japanese beers or saki to pair with their morsels.

At the tasting held last Friday, guests were served bacon maki (asparagus wrapped in bacon), yakitori (teriyaki chicken kebab), pork ribs (baby back ribs with teriyaki sauce), crab (snow crab legs with lemon salt, ponzu sauce and butter sauce), gyu-kushi (Angus skirt beef on skewer with Japanese barbecue sauce) and ebi yaki (prawn kebab flavoured with salt and lemon) Patrons can also look forward to sake miso yaki (Atlantic salmon and vegetables with saikyo miso), hotate (scallops with butter soy sauce), khaki yaki (live fresh blue point oysters with an option of butter soy sauce or raw oyster, with ponzu sauce), and tebasaki (chicken wings with teriyaki).

Chef Miura Kenji told Newsday: “During my time in Trinidad I have come to see the love Trini’s have for grilled food. They enjoy the atmosphere around the grill and the lime. So it’s all about good food, drinks and friends. I want to show Trinidadians how Japanese barbecue is done with the Robata grill, and the deck at Samurai is the perfect atmosphere for it, especially on a Friday.” No reservations are needed.

Proprietor Joe Pires stated: “Kenji is an amazing chef. His training in Japan and then in Jamaica has allowed his traditional cooking to fuse with the Caribbean flavours. The Robata Grill shows that he is not only a qualified sushi chef but is a master chef of all Japan cuisine.”