Chef’s Robata Journey at Netsu

This transportive experience is an intimate exploration of Japanese “straw-fire” cooking, craftsmanship, and conviviality, revealed after the restaurant’s energy has fully come alive. 

The evening begins with a guided arrival into Netsu by Ross Shonhan’s dramatic dining room, where polished concrete, stacked sake barrels, and graphic kabuki artwork frame the glow of the open straw-fire grill. Guests are seated at the robata counter near the warayaki flames, offering a direct view of the chefs as rice straw is ignited in bursts of brilliant orange, filling the space with aroma, heat, and anticipation. 

The nine-course Netsu experience is conceived as an intimate journey where traditional Japanese cuisine is expressed through thoughtful, purposeful creations, each prepared and presented by the chef at the heart of the warayaki hearth. Guests enjoy a culinary progression rooted in seasonality, precision, and omotenashi, accompanied by a sommelier-curated pairing of three distinct wine styles, selected to evolve with the menu and highlight its shifting textures and flavors. The result is an immersive experience—quietly ceremonial, balanced, and deeply considered.