STATEN ISLAND, N.Y. — New York City Restaurant Week’s summer chapter is on the horizon, and Roppongi Robata & Sushi is taking a cue. The event has long intrigued restaurateur Vincent Dong, even as Staten Island restaurants have largely remained on the sidelines.
The restaurant rolled out a $60 prix-fixe menu, a sampler designed to introduce diners to robata-style cooking at a price point that’s rarely this accessible.
As Vincent Dong, the chef’s son, explained, the experience unfolds like a guided tasting—inviting guests to choose between fire and finesse, two distinct expressions from the same kitchen.
On the robatayaki side—the restaurant’s charcoal-grilled tradition—the meal leans into flame and smoke. It begins simply, with miso soup—a light dashi broth with tofu and wakame—or a house salad dressed in yuzu-ginger vinaigrette. From there, the grill takes center stage.
A trio of skewers follows—chicken, beef or lamb—grilled over live charcoal in the robata tradition, using a type of charcoal known for its clean, steady heat. The progression continues with seafood, such as miso-marinated black cod, touched by subtle smoke rather than heavy seasoning, followed by seasonal vegetables and a rotating dessert, often house-made mochi.
The sushi omakase moves at a quieter, more precise pace. Diners begin with a choice of crispy salmon skin salad with ponzu or a cucumber-and-octopus dish finished with yuzu. From there, the focus turns to the raw: a four-piece selection of hand-pressed nigiri followed by five cuts of sashimi featuring the day’s best fish.
Both paths reflect the same philosophy—a measured, multi-course experience built on restraint, technique and timing, now framed to be more approachable without losing its sense of ceremony.
Dong, a Tottenville High School graduate heading into his junior year at Baruch College, described how the restaurant blends performance with precision—from the robata grill to the sushi counter…