Shibui Robata Bar, located in the hub of the Entertainment District, is making a case for a previously overlooked Japanese style of cooking: robata. In the subterranean space, patrons tuck into sushi and sashimi alongside proteins—such as filet mignon and scallops—that arrive piping hot from the grill (aka the robata). Fittingly, the cocktails selection is given a Japanese twist.
The Ume Yuzu Mojito ($10) is Shibui’s take on the traditional tipple. Bacardi rum is shaken with yuzu sour, replacing the usual acidic lime component, along with some ume plum syrup. Flagged with a jagged-edged shiso leaf, which hails from the mint family, the outcome is a sweet and sour beverage that has summer written all over it.
Shibui Robata Bar, 230 Adelaide St. W., 647-748-3211
Karolyne Ellacott is a features editor at Post City Magazines. She pedals around town in heels, eating sandwiches and drinking cocktails. She writes about that, and about other stuff too. She is also on Twitter.
