Roka Akor's steak made over the robata grill. (Photo: Roka Akor)
This year, four new restaurants popped up on the Chicago scene focusing on the robata grill—a traditional style of barbecuing that's been used in Japan for hundreds of years.
But what sets some of these spots apart from others is that few feature the binchotan Japanese white charcoal, which is only used on authentic robata grills. Others put prime slices of meats, seafood and veggies on specially made gas grills.
Want to know more about the robata grill trend and what sets it apart from what we've been used to as far as barbecue?! I checked out these new spots on The U's You & Me This Morning.
You'll certainly be hungry after you watch!
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