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Street food vendor brings Japanese robatayaki to Kaohsiung

Street food vendor brings Japanese robatayaki to Kaohsiung

2026-07-22

Robatayaki, a high-end form of Japanese cuisine, has been transformed by a Kaohsiung entrepreneur into street food. The chef uses only saltwater fish bought fresh from the market and is a master of charcoal grilling with over a decade of experience. People often line up well before the stand officially opens, drawn by the smell of robatayaki barbeque.

Intense heat from charcoal embers in the center of a food stand grills the fish skewers circled around it. This robatayaki food cart pops up in districts across Kaohsiung on an irregular schedule, attracting people with delicious grilled fish.

Customer
Likes the stand
I’ve had grilled fish, but I’ve never seen it sold on the street like this before. It’s special.

Customer
Loves grilled fish
I’ve bought it at other markets before, it’s great. I’ll get two or three types this time.

Robatayaki is a high-end Japanese cuisine that samurai once used to entertain guests. Now, it’s found mostly in izakaya restaurants. An entrepreneur with years of experience in the restaurant industry subverted the cuisine’s high-end tradition by turning it into street food.

Wang Lu-wei
Food stand vendor
No one in Taiwan operates a food stand like this, so we decided to give it a shot. I go to the Qianzhen Fishing Harbor myself to purchase all my ingredients, so the value, price, and freshness of the fish are all unbeatable.

Different types of fish skewers are arranged around a central grill. It may look simple, but there are lots of challenges, including which type of fish should go in the inner versus outer circles. The vendor has over 10 years of culinary experience to guide him.

Wang Lu-wei
Food stand vendor
It’s a challenge controlling the heat and understanding the characteristics of each type of fish. For example, the heat has to be adjusted precisely depending on the fat content of the fish.

Bringing a centuries-old traditional cuisine to the streets of Kaohsiung, the vendor uses special grilling techniques to prepare the city’s seafood, making this Japanese-style barbeque more accessible to the public.

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#fish #Japan #cuisine #grilledfish #charcoal #Kaohsiung #streetfood #robatayaki

日本武士高檔菜變街頭小吃 高雄行動攤車炭烤香味四溢

2026-07-22

過去在日本古代，專屬武士宴請貴賓的高檔料理"爐端燒"，在高雄有業者，把它改良成行動攤車，街頭開賣。堅持選用每日漁港批發的海水魚，加上累積10幾年掌握炭火火候的經驗，讓這攤車每每營業時間還沒到，就有饕客聞香而來。

行動攤車上，正中央的炭火高溫，逼出各式烤魚串的魚肉油脂，香氣四溢。這輛神出鬼沒的"爐端燒攤車"，不定期出沒在高雄各行政區，吸引許多饕客聞香而來。

[[顧客]]
"我有吃過烤魚，可是我沒有看到它在路邊這樣子賣的，很特別"

[[顧客]]
"之前有在其他的市集有買過啊，好吃啊，(這次)應該會買個兩三種吧"

其實這"爐端燒"可是大有來頭，過去是武士用來宴請貴賓的高檔料理，如今爐端燒大多只出現在高檔日式居酒屋。擁有餐飲背景的業者，決定打破高級料理的距離感，把它改良成行動攤車，在街頭就能買到。

[[攤車業者 王律惟]]
"想說台灣沒有人用餐車來做詮釋的，那我們就放手一搏試試看，而且我東西都是自己親自到前鎮漁港，我自己批貨的，所以相對我的CP值，跟售價跟魚一樣鮮甜"

一圈又一圈的魚串，看似是簡單的烤魚，但背後藏了滿滿細節，哪種魚該放內層或外層，都是業者"不能說的秘密"，而這些經驗判斷，全來自他累積10幾年的餐飲真功夫。

[[攤車業者 王律惟]]
"(困難在)火候跟串魚，還有每種魚它的特質、它的性質，比如說它是不是油脂偏多的，或者是油脂偏少的，那你的火候拿捏，都是要相對的精準"

把日本歷史悠久的傳統美味，開進高雄大街小巷，業者用獨門技術，讓高雄的海味魚料理，多了一股極致炭香，也更貼近庶民日常。

更多新聞內容，請鎖定：
民視台灣台（152頻道）週一至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00

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