You can smell the smoky aroma wafting through the air before you even arrive at Charcoal Charcoal Yakitori. This Robina gem, that sprang up in December next to Nando’s, has quickly charmed the taste buds of locals and become a well-loved establishment. Crafted by Harper Sun, a Commercial Cookery graduate and hospitality student, alongside her husband, previous owner of three restaurants and a bar overseas, Charcoal Charcoal Yakitori fills a unique niche in the evening dining landscape. 

Each yakitori skewer is grilled over binchotan charcoal, the creme de la creme of Japanese charcoal. The succulent meats are seared to crispy perfection while locking in all the juicy goodness inside, creating a taste sensation that’s truly next-level. While fan favourites like the wagyu yakitori with pineapple and garlic-thyme butter remain on the menu, the team have added to its flame-grilled offerings. Try the $18 free-range pork belly yakatori sprinkled with Himalayan pink salt for a rich taste or the pork-belly wrapped prawn skewer. For the adventurous type, there’s a chef selection of free-range chicken yakitori featuring tail and diaphragm, alongside more mainstream cuts of drumstick and tenderloin. The $14 free-range chicken thigh is a welcome addition to these, pairing perfectly with the expert grilling technique.

As the name suggests, the speciality is yakitori, but this quaint 50-seater also serves up steaming bowls of ramen. Complement the seared dishes with a hearty serving of 10-hour slow-simmered ramen, topped with succulent slices of pork char siu, wagyu or free range chicken. If you’re anything like us, you’ll be coming back for flame-grilled feast on a regular basis.

Salivating for sizzling yakitori? For opening times and booking details, head to our Stumble Guide.

This article was written in partnership with our friends at Charcoal Charcoal Yakitori.