Dilated pupils, sharp intake of breath, a slight smile playing around the lips. These are not uncommon physical reactions observed at Robadaya Kaden.This is Chef HoYoung Jung’s third restaurant after Izakaya Kaden and Udong Kaden. Robadaya is known for its fresh fish, meat, and vegetables cooked on the robadayaki (brazier grill), widely considered a winner among local izakaya. The difference comes from the quality of fire used. Chef Jung uses top quality charcoal made of high heated, impurity-free wood that has a strong flame and the taste of fire. Some of the signature dishes include geumtae, tile fish, baked fish from Jeju Island and Berkshire grilled pork neck garnished with pickled seafood. The chef recommends the grilled sea bream as it makes use of live tile fish. This dish is known for its crispy scales nicely seasoned with a taste of charcoal fire, which removes the fishy smell and taste. It's the kind of meal you have to try in order to appreciate. There are just 32 seats in total, and reservations are recommended.