Tamura Saké Bar and Robata Team Up for a One-Night-Only Japanese Dinner

Since 2019, Tamura Saké Bar has been a Fitzroy fixture for saké, vinyl and the kind of thoughtful, izakaya-style cooking you might find in Japan. A few years later came the CBD’s Robata with the grill at its centre, taking a looser approach shaped by Japanese influence that’s filtered through a distinctly Melbourne lens.

On Tuesday June 16, the teams from Tamura (owner Fumi Tamura and chef-owner Takako Tamura) and Robata (chef Lily McGrath) will meet somewhere in the middle for a one-night-only collaboration built around a four-course menu and backed by Asahi Super Dry – a beer that, as a staple in both Australia and Japan, sits across both worlds.

The collaboration came naturally, as the chefs were already well-versed in each other’s styles. “ We’ve been here as customers a few times, so we already know the space,” says Takako. The two venues have even shared staff members. While Japanese cuisine is a common thread, the evening will also reflect how each venue approaches it differently.

“ It’ll be a nice mixture between traditional Japanese and fusion Japanese,” says Fumi. “It’s something based on Japanese dishes, but with a lot of creativity on top.”

Fumi will lead snacks and starters before joining McGrath on a shared main. From there, Robata takes over with sides and dessert – a format that plays to each kitchen’s strengths while allowing for overlap.

The opening dishes stay close to what Tamura regulars know, with an emphasis on seafood and vegetable-led plates. “We want to feature some of our customers’ favourite dishes,” says Fumi.

Expect takowasa (octopus marinated in wasabi oil) alongside steamed eggplant in tosazu (a dressing of vinegar, soy, sugar and bonito), and mackerel sharpened with curry vinegar, served on toast.

From there, the two venues come together on a chicken maryland main paired with an Asahi Super Dry beer blanc. It’s served with sides that lean into the beer’s grain-driven depth, like Jerusalem artichokes with artichoke miso, and fried balls of buckwheat and prawn.

McGrath says fire or smoke will make its way into the vegetable dishes, too. “I think it’s a good use of the charcoal.”

Dessert, led by Robata’s pastry chef Sayaka Otsu, reflects that same balance of familiarity and reinterpretation, with miniature taiyaki (fish-shaped waffles with sweet fillings) and plump filled mochi rounding out the menu.

Guests will be welcomed with a whisky-based drink before moving onto Asahi Super Dry on tap, perfectly poured throughout the evening. The kitchens are also experimenting with it beyond the glass, turning excess beer into a house-made vinegar that may find its way into the menu in subtler ways.

“It’s sitting in a jar that’s aerated so it can ferment out,” says McGrath. “People keep putting [their runoff] in the coolroom and labelling it ‘beer for Lily’.”

The fun extends beyond the food and drinks, too. Fumi will be DJing on the night, with an all-vinyl set comprised of records sourced from Japan: expect a soundtrack of jazz, city pop and upbeat tracks throughout the evening.

The one-night-only event takes place from 6pm on Tuesday June 16 at Robata. Tickets are on sale now for $150 per person, with capacity capped at 80 guests. You can also join a competition to win two tickets.

This article is produced by Broadsheet in partnership with Asahi Super Dry, for audiences 18+ only. Please drink responsibly.