Summary Japanese Robata grilling with Silla Bjerrum

Come and learn the art of Robata, or 'fireside cooking', with Feng Sushi co-founder Silla Bjerrum.

Robata takes its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meat and seasonal vegetables.

In this unique hands-on class, you’ll learn to cook this way in your own home, whether you’re cooking on your own barbecue or your oven grill.

With Silla’s help, you’ll prepare classic Yakitori (chicken cooked on skewers), Steak with chilli butter and an incredible selection of traditional side dishes, pickles and salads to accompany your Robata.

Silla is also passionately interested in plant-based food, and will happily adapt dishes to welcome vegans onto the course. Just give us a call in plenty of time to let us know.

Typical dishes

Real Miso Soup

Spinach Goma

Buckwheat Papaya and Tofu Salad

Lemongrass Smoked Clams or Mussels

Yakitori selection – Wings and Negima

Steak with Chilli Butter to share

Vegan adaptations

Tofu Lollies with 3 toppings

Miso Deganku

Okra Robata

Please note, recipes are subject to change.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided).

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Japanese Robata grilling with Silla Bjerrum

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Silla Bejerrum

Silla Bejerrum

Growing up in Denmark, Silla loved to visit the smokehouses in local fishing villages and eat mackerel on freshly baked rye bread, spread with cold butter and topped with sliced onion.     

Despite her love of food, Silla initially chose to work in academia. 

Then, while she was studying for a masters degree in philosophy at Goldsmiths in London, she took a job at boutique sushi bar Nippon Tuk. 

At that point, she says, ‘the fire of my passion and curiosity was lit’.

Silla became passionate about rice preparation, fish cutting and sushi making, travelling to Tokyo and beyond to hone her skills. After seven years of strict discipline balanced by creative experimentation, she co-founded Feng Sushi on the Fulham Road.

A few years later, looking for a new challenge, Silla headed up the team at Genji UK, relaunching their restaurant in Whole Foods Market Kensington as Sushi and Robata.

This lead to her beautiful second book, Robata – Healthy Japanese Home Grilling published in April 2018.


Perhaps because she grew up close to the sea, Silla has kept sustainability at the forefront of her business. Feng Sushi won the City of London Prize for Sustainability in 2011, the Sustainable Restaurant Association prize for Innovation in 2012, and Silla won Marine Stewardship Council Chef of The Year in 2015.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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