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Where Japanese Tradition Meets Modern Vibes

The History of JINYA

Kaizen Philosophy

Robata JINYA was born from founder Tomo Takahashi’s roots in his family’s robatayaki restaurant in Ehime, Japan, where he embraced the philosophy of Kaizen, the pursuit of continuous improvement, and the true spirit of Japanese hospitality.
Built on generations of robatayaki tradition, our menu celebrates the art of slow grilling over binchotan charcoal. Guests can enjoy premium ingredients; A5 grade Wagyu, free range chicken, and fresh seafood flown directly from Toyosu Market. Signature dishes like our shrimp toast and organic house made tofu have been cherished since our first location opened more than 25 years ago.
Paired with handcrafted cocktails, Japanese whisky, and a curated selection of sake, Robata JINYA invites guests to discover the harmony of flavor, craftsmanship, and connection—Where Japanese tradition meets modern vibes.

Tomo the Restaurateur

After years of training and involvement in the family business, Tomo opened his first restaurant, Sabakuro Ebisu, in the heart of Tokyo. He would go on to open a total of 8 Japanese restaurants all featuring different concepts in Tokyo. After these learnings Tomo decided to bring the Robata style to Los Angeles since this style wasn’t yet available in the US.

JINYA is Born

Opened in 2010, Robata JINYA reflects cooking techniques and traditions passed down from Tomo’s father combined with his personal deep appreciation for the City of Angels. Playing to traditional robatayaki service of slow charcoal-grilled skewered meats and vegetables served on large wooden paddles or Shamoji, Tomo aims to provide a lively space where sharing of small plates, as well as conversation, is encouraged. Further supporting the mission of comradery, Tomo chose the name “JINYA” in reference to the historical estates of samurai that later served as community meeting points.Welcome to Robata JINYA.