In this edition of "Food Skills," we head to NYC's Robataya, where chef Yu-Jin Tsugehara gives us a master class in the art of Japanese robatayaki. Popularized in the Sendai region of Japan, the traditional cooking method features seasonal skewers grilled over a special charcoal called bincho-tan. The chefs command a central hearth, and are surrounded by a bed of fresh seafood and vegetables. At Robataya, the preparation is as memorable as the meal. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhKCheck out more of First We Feast here:http://firstwefeast.com/https://twitter.com/firstwefeasthttps://www.facebook.com/FirstWeFeasthttp://instagram.com/firstwefeastFirst We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
