Robata Ya Oton
5447 Kearny Villa Road, San Diego CA 92123In a contemporary, cozy, and calming atmosphere, Robata Ya Oton offers patrons traditional Japanese fare that some Japanese restaurants have strayed away from. Located in Kearny Mesa, Robata Ya Oton specializes in the art of “Robatayaki”: the original Japanese barbecue, cooked in front of customers and served direct, similar to the style of sushi. The chef sits in plain view of the customers and surrounds himself with selected ingredients he has on display for all. This offers a lively setting and one-on-one interaction with the chef to help him create the quintessential dish for each guest. Delve into traditional Yakimono (Grilled Dishes) like Grilled Marinated Black Cod with Miso Flavor or Yellowtail Cheek. Each dish is carefully handcrafted by master Robatayaki chefs and grilled to excellence. In addition, guests have the choice of ordering Hot Pot Dishes called “Nabemono”, and starch filled dishes called “Shime” that close the dining experience in traditional Japanese culture. Few Western Japanese restaurants serve the type of cuisine that Robata Ya Oton does. Luckily, San Diego has a gem like Robata Ya Oton that has stood the test of time.
Authentic Japan in Unassuming Places
Review by TableAgent
Serious question: How many times have you eaten Japanese food? Scrambling to recall the names of all the sushi places you’ve visited? Is it Sushihana or Sushiyana? Trying to remember what that crazy roll you had one time was stuffed with? Was it Cheetos? Firstly, don’t ever do that again. And secondly, unbeknownst to many, Japanese food actually exceeds the boundaries of nori and white rice. It actually encompasses a wide range of ingredients and flavors, drawing from the land and the sea. And what separates one Japanese dining venue from another is simple—it’s authenticity, which Kearny Mesa’s Robata-ya Oton seems to understand and masterfully uphold.
It’s an unassuming spot for such an ethnically rich establishment: Robata-ya Oton is conveniently just off the freeway, in a small strip of unrelated shops and businesses on Kearny Villa Road. Working right across the way, I never thought a highly traditional izakaya eatery would be just under my nose. (Don’t know what izakaya means? I didn’t either, until our knowledgeable hostess, Tomoko, explained it to me at the beginning of my visit). Izakaya refers to a type of Japanese food and beverage establishment, often casual in setting for after-work patrons. Oton is variation of such: it’s a robatayaki, referring to chefs cooking barbeque in front of customers, similar to a sushi restaurant. Ever since the restaurant opened its doors three years ago, locals have flooded in to get their fill of a menu chock-full of savory hot pots, beautiful sashimi, and an impressive assortment of sake.
Tomoko welcomes us graciously, and with a big smile, she handles my constant ooh-ing and ah-ing quite well. Walking in, you’re pleasantly surprised to find a single hall lined with sectioned-off booths. The private rooms are slightly raised and lit underneath with quaint lanterns. Tucked beneath the small staircase up to our own dining room await our complimentary slippers. Before Tomoko can finish requesting, we remove our shoes before entering; I’ve already chucked my sneakers like a kid getting ready for the ball pit at Chuck E. Cheese’s and scurry over to my new kicks. By the time I’m simply seated on my tatami mat, I already feel miles upon miles away from my office just down the street. It’s a much-appreciated tranquil and relaxed setting. Each room is lit by a large paper lantern, mimicking the warm white, translucent paper screens at the very top of the booth’s walls, letting in the light from the setting sun. Dark-washed wood surrounds us, only interrupted by a delicate curtain, through which we continue on with a drink to start the evening right.
After the careful guidance of wise Tomoko’s suggestions, I opt for the light beer, Echigo, and my guest shoots for a rice soju, Toyonagakura. Our hostess’ suggestions were spot-on, fitting our palates quite nicely. Echigo is an all around clean rice beer from start to finish and eventually aids me to cleanse in between dishes. Toyokagakura is equated with the potency of vodka, but when served on the rocks with a touch of water, the soju opens up and is surprisingly light and refreshing, with a bit of a kick once settled.
Continuing our good start, Reiko, our cheery waitress who’s been with the restaurant since day one, visits to grace us with more information and overall knowledge of such a dining experience. She explains that Oton’s sister restaurant, Wa Dining Okan (in Japanese, okan means “mother” and oton “father”), is the elder, opened by co-owners Ken Nakamura and Daisuke Yamashita a year prior. Nakamura sought to make a place where he, as a businessman with multiple establishments in the U.S. and Japan, would want to eat, too. And it looks as if he’s succeeded. It’s after-work hours, and I can see a group of Japanese businessmen filing in for dinner. Dressed up in tailored suits, others occupy surrounding booths, sipping on sake after what I assume was a long day’s work. If that’s not a sign of good things to come, I don’t know what is. But Oton isn’t just a choice spot to relax with friends, but is also quite accommodating for families, with food specials on Sunday and Monday.
We decide Reiko knows best and have her arrange a sampling of numerous dishes, making sure to include their praised fish that is shipped in multiple times throughout the week. Up first, the Calamari Salad. It’s a sharing-size portion of ever so delicately fried strips of calamari atop a bed of mixed spring greens dressed in a complementary ponzu sauce. Amongst the leafy salad and the chew and light crisp of calamari, the entire dish is a classy play on texture. Simple, to the point, and amazingly fresh.
Before the next dish arrives, Reiko checks back in with a suggestion for a sampling of sake to accompany our meal. An assortment of some of Japan’s finest liquor? “Don’t have to ask me twice, Reiko!” She approves of the enthusiasm, throwing in before she elaborates on the restaurants sake selection, “I’m a big drinker!” On top of a numbers of beers, wines, and soju, Oton offers over thirty sake varieties and have special events that include free tastings throughout the year. If that’s not enough reason to keep abreast with the place, the next few dishes will be.
While Reiko prepares the sake, we’re introduced to Waka, our third helpful assistant and a plate of Gyu-Tataki. Elegantly fanned out pieces of barely seared beef with their house-made ponzu sauce make this appetizer carry more weight than most; its mere aroma floods our table. The cuts are pristine, hinting at a blush tone at the very centers, and when paired with raw, minced garlic, the sensation is wild. Though the garlic is strong, it still takes the backseat to the overwhelming tenderness and marbling flavor. A touch of ponzu brings the tastes full circle. My guest literally emits, mid-mouthful, “Wow.”
Before we’ve even finished raving about the previous dish (that we concluded was sent down from meat heaven by the Zeus of Beef), Reiko returns with a tray of three different sakes. And she is met with an enormous grin on my face. As she begins to explain the three, I can’t help but to notice just how knowledgeable Reiko is in regards to the countless spirits offered at the restaurant; upon trying them, my thoughts are only further confirmed. Firstly, she has me try Dewazakura Oka, light and floral, and a popular among the ladies (this one now knows why). With finesse like that, it’s approachable and lends itself to pair well with a wide variety of dishes, such as the popular Gyu-tan Steak. Reiko prefaces the second by saying you can either get it “first class on Japan Airlines or at Oton!” Our lucky day, no? Dassai proves to be smooth and mild tasting, really opening up on the palate. It’s stronger than the previous, and has an enjoyable linger to it. The third is the sweetest of the bunch and my favorite. Deluxe Sennenju is fruity yet bold and makes a statement for a sweet sake.
Following our sampling of drink came one of sashimi: amberjack, tuna belly, snapper, scallops, octopus, and sea urchin all gracefully placed alongside one another, only to be accompanied by a dollop of wasabi and soy sauce. Before tasting, our eyes have already begun to feast on the colors and visible textures; the entire spread works in incredible harmony. The amberjack starts us off with a cleansing bite, only to be followed by the flavorful and tender tuna belly (my guest’s eventual favorite). Translucent, yet hearty, the snapper is only further complemented by the buttery scallops and striking octopus. A smooth and lively venture into sea urchins rounds out what turns to be a stunning array of Robata-ya Oton’s prime cuts of sea fare.
In between courses, I find myself sitting back quite comfortably, nothing but relaxed in our booth. The privacy matched with an impeccably attentive wait staff moves me to feel like I’m on holiday, worlds away from any other dining venue I’ve experienced; and the final series of dishes made me want to become Oton’s first live-in customer. It was a grand finale of Marinated Black Cod, Chicken Oysters, and Organic Vegetable Tempura—three very different dishes with the Marinated Black Cod brought to us next as the proverbial cherry on top. Imagine a perfectly blackened, crusted skin of a large cut of ivory cod that just emanates tenderness? Luckily, I am fortunate enough to have it manifest in front of me, but let me say this; I’ll have reoccurring daydreams about it for some time. All at once, Reiko presents us with a serving of Chicken Oysters, seared bite-sized pieces of richly flavored chicken on skewers; a crispy fried Flatfish with flaky pieces practically falling of the bones; and Vegetable Tempura compiled of delicately breaded, organic brussels sprouts and yams, shipped in from Chino Farms; all of which comes steaming hot and loaded with incredible freshness. By my last sprout, looking at the table in front of me, I can’t help but note the entire expanse this izakaya’s menu covers. From poultry, to beef, to organic vegetarian dishes, the options lend themselves to make Oton a choice destination for events, business meetings, and unique dates; there is something for everyone.
Our hostess, Tomoko returns to check on us and asks if we would care for anything else. At this point in time, I’m to the brim of Japanese delicacies and sampling anything else would be unadulterated gluttony. But then she mentions dessert, so any shame immediately gets tossed out the window. As we wait for her to return bearing gifts, the hum of the restaurant is a quiet one, yet lively. Progressively getting busier and busier, I can constantly hear the warm welcomes by the wait staff, never veering far off from their high standards of service. Tomoko returns with a lighter version of a Panna Cotta made with Chino Farms organic strawberries. Seeing as the dessert changes on a regular basis, I was more than happy to catch this one during my visit. Light and creamy, with natural sweetness from vibrant berries made this a more than fitting finish to our meal.
As we relish in our satiated selves, Tomoko gives us a tour of the place. She lets us peek into a visiting family’s meal, wherein the walls separating the booths have been removed to accommodate more people: it’s an intimate and warm way to dine with friends and family, and it made me wish it was the way I could always eat! People from every ethnicity are found in the already booked rooms; Tomoko notes that they receive a wide variety of patrons, young, old, couples, or families.
My guest and I are fortunate enough to meet Chef Aiko Ishito, Oton’s head chef. Before his current position, he was chef at his own restaurant in Little Japan up in Los Angeles. His weathered hands, politely folded in front of his apron, are a noticeable testament to his well-practiced vocation. He started his cooking career back in Japan over thirty-seven years ago and hasn’t stemmed far Chef Ishito upholds unshaken authenticity that few establishments can.
As Tomoko walks us out, she bears an enormous grin and genuinely gives us gratitude for dining with them. I’ve never been so appreciated for eating! But after one visit, I get the sense that such treatment is the only way they operate: respectable in every sense, with kind service, and traditional hospitality, all served alongside a flawless menu; Robata-ya Oton will be a meal unlike most.
Insider Tip: Great food and service make for a busy restaurant! Be sure to book in advance if you’d like a private booth, otherwise there is bar seating typically available.
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Reservations
Business Info
- Address: 5447 Kearny Villa Road, San Diego CA 92123
- Cross Street: Clairemont Mesa Blvd.
- Location: Mission Valley & Clairemont | Kearny Mesa
- Cuisine: Asian | Bar-B-Q | Japanese | Sushi |
- Cost: | Moderate
- Category: Casual Dining
- Star Rating:
- Reservations: Available
- Dress Code: Casual
- Meals Served: Lunch | Dinner | Late |
- Parking: Street | Private Lot |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: 20.00 | Per 750ml bottle.
- Website:
- Phone: (858) 277-3989
- Features: Late Dining, Catering Services, Private Room, Takeout Available, Wheelchair Access, Personal Wines Allowed, Healthy Options,
- Occasion: Romantic Dining, Dining Alone, Business Dining, Quiet Conversation, Special Occasion, Quick Bite,
Photos
Business Hours
Reservations Available
- Monday
- 11:30 AM - 2:00 PM
- 5:30 PM - 11:00 PM
- Tuesday
- 11:30 AM - 2:00 PM
- 5:30 PM - 11:00 PM
- Wednesday
- 11:30 AM - 2:00 PM
- 5:30 PM - 11:00 PM
- Thursday
- 11:30 AM - 2:00 PM
- 5:30 PM - 11:45 PM
- Friday
- 11:30 AM - 2:00 PM
- 5:30 PM - 11:45 PM
- Saturday
- 5:30 PM - 11:00 PM
- Sunday
- 5:30 PM - 10:00 PM
Menus
Robata Ya Oton
Appetizers
- Edamame 3.00
- Boiled soybeans.
- Yakko 3.50
- Chilled tofu topped with green onion and grated ginger.
- Mozukusu 3.50
- Mozuku seaweed in vinegar sauce.
- Moro Q 4.00
- Fresh cucumber with moro-miso.
- Torikawa Senbei 4.50
- Deep fried chicken skin crackers.
- Dashimaki Tamago 4.50
- Japanese style egg omelet.
- Onion Slice 4.50
- Sliced onion salad with cod roe mayonnaise.
- Jikasei Shiokara 5.00
- Salted raw squid homemade style.
- Yakinasu 5.00
- Grilled eggplant topped with grated ginger and bonito flakes.
- Agedashi Tofu 5.50
- Deep fried tofu in broth topped with bonito flakes.
- Chawanmushi 6.50
- Steamed egg custard with shrimp and chicken.
- Ankimo 6.50
- Steamed monk fish liver.
- Asari No Sakamushi 7.50
- Steamed clams with sake.
- Ebi No Garlic Itame 7.50
- Stir fried shrimp with garlic.
- Hotate No Garlic Itame 8.00
- Stir fried scallop with garlic butter.
- Anago no Shirayaki 8.50
- Grilled sea eel with sea salt.
- Gyu-tataki 9.00
- Lightly seared beef slices with ponzu sauce.
- Kamo Roast 10.50
- Grilled thin sliced duck.
Sashimi
- Maguro 0.00
- Tuna.
- Chu-Toro 0.00
- Tuna belly.
- Sake 8.50
- Salmon.
- Ika 7.50
- Squid.
- Hamachi 12.00
- Yellow tail.
- Shime Saba 8.50
- Marinated mackerel.
- Hirame No Usuzukuri 15.00
- Thin sliced halibut.
- Uni 14.00
- Sea urchin.
- Moriwase 0.00
- Assorted sashimi combination.
Salad
- Green Salad 5.00
- Oage To Mizuna Salad 5.50
- Deep fried tofu skin and mizuna salad.
- Calamari Salad 6.50
- Fried calamari and spring mix salad with ponzu dressing.
- Kurobuta Salad 7.00
- Thin sliced pork and lettuce salad with creamy sesame dressing.
Nimono (Simmered Dish)
- Satoimo No Inaka-ni 5.00
- Simmered taro potato with original sauce.
- Buri Kama 8.00
- Simmered yellowtail and daikon radish in broth.
- Kakuni 8.50
- Braised pork.
- Gyu Tan Stew 9.50
- Beef tongue stew.
Agemono (Deep Fried Dish)
- Ji-dori No Karaage 6.00
- Deep fried range free chicken.
- Nankotsu Karaage 4.50
- Deep fried chicken soft bones.
- Sunagimo Suage 4.50
- Fried chicken gizzard.
Tempura
- Kisu 7.00
- Whiting fish tempura.
- Ebi 9.00
- Shrimp tempura.
- Nasu 4.00
- Eggplant tempura.
- Okura 4.00
- Okura tempura.
- Kabocha 4.00
- Pumpkin tempura.
- Satsuma Imo 4.00
- Sweet potato tempura.
- Yasai Tempura Moriawase 8.00
- Assorted vegetable tempura combination.
- Tempura Moriawase 12.00
- Assorted tempura combination.
Yakimono (Grilled Dish)
- Tara No Saikyo Yaki 9.50
- Grilled marinated black cod with miso flavor.
- Buri Kama 12.50
- Grilled yellowtail cheek.
- Hokke 8.00
- Grilled dried atka mackerel.
- Sanma No Shio Yaki 8.50
- Grilled whole Pacific saury with salt.
- Saba No Michinoku Yaki 10.50
- Grilled mackerel with miso flavor.
- Ika No Sugata Yaki 8.00
- Grilled whole squid.
- Shishamo 5.00
- Grilled shishamo smelt.
- Geso Shio 5.50
- Grilled squid legs.
- Hamaguri 8.00
- Grilled Japanese hard clam.
- Gyu-tan Kushi 8.50
- Grilled beef tongue (2 skewers).
- Sori Kushi 5.00
- Grilled chicken oyster (2 skewers).
- Hatsu Kushi 6.00
- Grilled chicken heart (2 skewers).
- Sunagimo Kushi 6.00
- Grilled chicken gizzard (2 skewers).
- Tsukune Kushi 7.00
- Grilled chicken meatball (2 skewers).
- Harami 9.00
- Grilled marinated beef skirt.
- Gyu-tan Shio 8.00
- Grilled sliced beef tongue topped with green onion.
- Karubi Steak 9.00
- Grilled premium short rib with homemade sauce.
Nabemono (Hot Pot Dish)
- Shio Chanko 22.50
- Minimum 2 orders (unless dining alone). Mixed stew pot with variety of vegetables, mushroom, tofu, seafood, chicken and pork in salt flavored soup.
- Miso Chanko 22.50
- Minimum 2 orders (unless dining alone). Mixed stew pot with variety of vegetables, mushrooms, tofu, seafood, chicken and pork in miso flavored soup.
- Mizutaki - Hakata Style 22.50
- Minimum 2 orders, mixed stew pot cooked in whitish broth made of chicken bones with variety of vegetables mushrooms, tofu, waste endless, and chicken.
- Sukiyaki- Western Japanese Style 25.00
- Minimum 2 orders, mixed stew pot with variety of vegetables, mushrooms, firm tofu and premium thin sliced beef, slowly cooked or simmered at the table with soy sauce and sugar.
Hot Pot Option
- Udon 2.00
- Thick white noodle.
- Ramen 3.00
- Thin noodle.
- Rice With Eggs 3.00
Shime (Closing Dish)
- Gohan 2.00
- Steamed rice.
- Onigiri 3.00
- Rice ball with choice of plum, grilled salmon, grilled cod roe or bonito flakes.
- Tenmusu 5.00
- Rice ball with shrimp tempura.
- Anago-sushi 11.50
- Steamed sea eel box sushi.
- Saba-sushi 11.50
- Marinated mackerel box sushi.
- Ume Chazuke 5.00
- Seasoned rice with plum in soup.
- Sake Chazuke 6.00
- Seasoned rice with grilled salmon in soup.
- Tarako Chazuke 6.00
- Seasoned rice with grilled cod roe in soup.
- Su Udon/Kake Soba 9.50
- Half Size: $7.00. Choice of thick white noodle or thin buckwheat noodle soup with green onion.
- Tempura Udon/Soba 9.50
- Half Size: $7.00. Choice of thick white noodle or thin buckwheat noodle soup topped with shrimp tempura and green onion.
- Nishin Soba 9.50
- Half Size: $7.00. Choice of thick white noodle or thin buckwheat noodle soup with marinated sweet herring fish.
- Nama Zaru Soba 9.50
- Chilled fresh thin buckwheat noodle with dipping sauce.
Misoshiru (Soup)
- Tofu No Misoshiru 3.00
- Miso soup with tofu and green onion.
- Asari No Misoshiru 4.50
- Miso soup with clams and green onion.
Today's Special
This is a sample menu only. Specials change daily.
Today's Sashimi
- Live Halibut Sashimi 15.50
- Scorpion Fish 15.50
- Snapper Sashimi 15.50
- Direct from Japan
- Chinu Snapper Sashimi 15.50
- Direct from Japan
- Wild Young Yellowtail Sashimi 15.50
- Direct from Japan
- Grunt Fish 15.50
- Amber Jack Sashimi 13.50
- Fresh Scallop Sashimi 11.50
- Direct from Japan
- Boiled Octopus Sashimi 9.50
Today's Appetizer
- Premium Japanese Beef Sashimi 10.50
- Steamed Oyster 6.50
- With sake
- Firefly Squid 7.50
- With miso vinegar
- Grilled Eel 6.50
- With salt
- Squid Soft Bone 7.50
- With plum sauce
- Sliced Roasted Duck 9.50
- With wasabi soy sauce
- Salmon Roe 7.50
- With sauce
- Fresh Cucumber 3.00
- With sesame sauce
- Grilled Eel 4.50
- With cucumber and seaweed in vinegar sauce
- Assorted Pickled Vegetable 4.50
Today's Simmered Dish
- Simmered Whole Threadsail Filefish 25.50
- With sweet soy sauce
- Simmered Scorpion Fish 15.50
- With sweet soy sauce
Mini Charcoal Grill
- Dried Squid 3.00
- Dried Ray's Fin 3.75
- Dried Kawahag Fish 3.00
Today's Grilled Dish
- Grilled Grunt 9.50
- Ginger Pork 9.50
- On pottery plate
- Grilled Tofu 7.50
- On pottery plate with garlic chili oil
- Grilled Fresh Cuttlefish Legs 9.50
- Grilled Pork Belly 9.50
- With salt
- Grilled chicken Wing 5.00
- With salt
Today's Deep Fried Dish
- One Bite Pork Cutlet 9.50
- Sweet Potato Tempura 5.50
- From Chino Farms
- Deep Fried Super Jumbo Shrimp 9.00
- Lotus Tempura 4.00
- Squid Leg Tempura 6.50
- Deep Fried Chicken Wing 5.50
- Fried Shrimp 9.50
- Wrapped with yuba
Today's Closing Dish
- Hodgepodge 7.50
- With oyster
- Hot Soba Noodle 9.00
- With grilled duck
- Chilled Udon Noodle 9.50
- With dipping sauce
- Fine White Noodle Soup 8.50
Today's Dessert
- Banana Walnut Gelato 3.50
Special Beer
- The Premium Malt's Draft Beer 6.50
- 11.3oz/334ml
Special Drink
- Premium Plum Wine 7.00
- Glass
Special Sake
This is a sample menu only. Prices and availability may be subject to change.
Sake
- DENSHU Tokubetsu Junmai 19.50
- This beautifully crafted sake from Aomori is impeccably structured and full of flavor. The richness, natural aroma and "umami" goodness of the local Hanafubuki rice is concentrated in "Denshu" to an exceptional degree.
- Hakkaisan Junmai Ginjo 18.50
- Hakkaisan Junmai Ginjo is made from quality Sakamai harvested in the rice capital of Nigata. Combined with the pure waters welled from the Raiden Temple spring surrounding the sacred Hakkai Mountain.
- Rubota Manju Junmai Daiginjo 26.50
- A truly sophisticated elegant flavor. Say the brewers of the Manju, "Treat it kindly, softly", as they devote all their hearts and souls to create this masterpiece.