Kiwami, The Standard Group’s Japanese dining concept, has added a new kitchen to its lineup.
Meet RŌEN House of Robata.
RŌEN centers its menu on charcoal grilling. It brings together modern yakitori and large sharing plates. The concept joins Kiwami’s growing collection of Master Kitchens.
Each kitchen focuses on a specific Japanese specialty. Yabu serves katsu, while Ippudo specializes in ramen. Hannosuke focuses on tendon, and Hokkaido serves soft serve. Koyo Handroll Bar creates innovative sushi. RŌEN now brings robata to the lineup.
At the Heart of the Grill
The name RŌEN combines ro (炉), meaning hearth, and en (宴), meaning feast.
The grill sits at the heart of the concept.
Chef and entrepreneur Yuta Saito helped create RŌEN. He brings together Japanese culinary traditions and French techniques.
Chef Saito also created sauces specifically for RŌEN. Each sauce complements the restaurant’s grilled dishes and charcoal cooking. His approach gives traditional yakitori a more modern character.
RŌEN uses two dedicated grills. One handles yakitori, while the other cooks large plates. This setup lets the kitchen prepare each dish according to its needs.
From Skewers to Sharing Plates
The menu suits different dining occasions. Guests can enjoy a meal on their own or share several dishes with a group.
One highlight is the Pompano with Miso Lemon Butter. The kitchen fillets the whole fish in-house before grilling it. Bamboo Ogatan charcoal gives the fish a crisp skin and tender flesh. Miso lemon butter adds a rich and bright finish.
The Hanger Steak with Chimichurri gives a familiar cut a fresh twist. Meanwhile, the Butabara with Garlic Lime Sauce brings pork belly to the robata. The kitchen grills the pork low and slow, then adds a bright garlic lime sauce.
For yakitori, Chef Saito offers Tebasaki with Onion Milk. His version puts a modern spin on chicken wings.
There is also Yakisoba, which brings together the flavors of the robata. The noodles soak up the grill’s smoke and sauce.
RŌEN also serves several rolls. These include Tomato Buta Bara, Ebi Buta Bara, Beef Sukiyaki Spinach Enoki, and Bacon Asparagus.
Bringing People Around the Fire
At RŌEN, the robata plays a central role in the dining experience.
The kitchen uses bamboo Ogatan charcoal for its grills. The charcoal burns cleanly and evenly. It creates a deep char while allowing the ingredients to retain their moisture and texture.
The menu combines yakitori, grilled dishes, and large plates. This makes the concept a natural fit for sharing.
RŌEN Rolls Out Across Kiwami
RŌEN will roll out across three Kiwami locations.
The first branch opened at SM Mall of Asia on October 1. The Alabang Town Center branch follows on October 15. The Bonifacio Global City location will open on October 29.
With RŌEN, Kiwami adds another specialty to its lineup. This time, the focus falls on charcoal, modern yakitori, and the simple pleasure of gathering around the grill.
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