Ritual of robatayaki for an immersive Japanese culinary journey

Garden Pavilion at Alila Shanghai has officially revealed its new dining experience; a semi-buffet dinner that redefines the traditional format.

By incorporating the interactive ritual of robatayaki into a serene and elegant ambiance, the restaurant offers guests a relaxed yet intimate exploration of Japanese cuisine.

Robatayaki is a traditional Japanese cooking method where staff grill seafood and vegetables over charcoal right in front of customers. It preserves the natural flavors of ingredients while imparting a crisp exterior and tender interior through precise flame control.

To complement the dining journey, the sommelier has curated a selection of premium sakes — from refreshing ginjo to rich junmai— each poured in harmony with the rhythm of the flames. The interplay of sake notes and charcoal aromas guides guests on a sensory voyage from hearth to terroir, according to the hotel.

Beyond the à la carte offerings, the chef is to personally present a selection of five daily specials via a roaming trolley.

They include the eight-year sturgeon caviar with seaweed tempura, mentaiko-grilled Boston lobster, butter-roasted giant scallop, M8 grilled Australian Wagyu beef tri-tip, and lemon-thyme Sgroppino cocktail.

The plump, glistening caviar is paired with crisp seaweed tempura, balancing savory depth with delicate texture. Fresh lobster cloaked in Japanese mentaiko sauce is grilled to creamy perfection with a rich, umami finish.

Thick-cut scallop is gently roasted in butter, preserving its oceanic sweetness and tender texture;  the well-marbled Wagyu is seared over the robata for a melt-in-the-mouth experience; and a refreshing sorbet is infused with hotel signature herbs, lemon thyme and sake, offering a crisp and elegant conclusion to the meal.

Live cooking stations add vitality to the experience: freshly shucked French Fine de Claire oysters retain their briny sweetness, while sushi masters handcraft rolls such as Bluefin Tuna Tartar and Grilled Eel with Cucumber — served immediately to ensure the nori remains crisp and the rice perfectly warm.

The beverage selection balances freedom and sophistication. The base package includes free-flow Asahi draft beer and Japanese barley tea, while an upgraded drinks menu offers curated sake, plum wine, and red or white wines.

The space — defined by natural textures, soft lighting, and organic materials — creates a tranquil atmosphere that encourages guests to focus on the essence of the food and the warmth of shared moments.

Garden Pavilion said it is inviting diners on this culinary journey guided by seasonality and the chef's artistry. Here, the freedom of à la carte dining meets the personalized touch of the chef's selections, allowing each guest to discover their own rhythm of taste.

In the quiet elegance of the evening, reconnect with the authenticity of ingredients and embrace the harmony of ritual and spontaneity.