Next on your TCI culinary to-do list: Sample Japanese robatayaki cuisine at Gansevoort T+C’s Zest restaurant.

Executive Chef Joel Vallar turns up the heat with new grill items at Zest.

Robatayaki – a phrase often shortened to “robata” – is a Japanese cooking method that involves hot charcoal in a sunken hearth. It’s also Gansevoort Executive Chef Joel Vallar’s latest innovation at the resort’s beachfront restaurant. Vallar previously proved that an outdoor pizza oven could delight the palate while adding to Zest’s atmosphere. Now he’s making wood-fired Japanese cooking part of the show.

The casual dining hot spot’s new menu has been expanded to include two styles of robata grill items and a steamed dumpling list with options for carnivores and vegetarians alike.

Guests can order grilled entrees ranging from Angus Beef Tenderloin to Whole Branzino, or choose from a variety of sauced, robata-grilled skewers.

In addition to the pizza menu, Zest also features an array of Asian and island inspired salad appetizers. Come Wednesday for the ever popular Fisherman’s Night or make reservations for the special Asian BBQ on Saturday evenings.