Nam Chon

Bincho, a Japanese Robata Restaurant, Fills a Long-Vacant South Street Spot | Eater Philly

"After 27 years focusing on ice cream, Brian Calhoun is trying his hand at Japanese-style grilling with a new robatayaki restaurant called Bincho, slated to open in April in a long-empty space at 2nd and South streets. Named for binchotan hardwood charcoal, the menu emphasizes robata cooking—beef, chicken, fish, and vegetables grilled over virtually smokeless white charcoal with no sauces or garnishes in keeping with traditional robata—while also offering some sushi and sashimi. The dining room is designed around the grill with a U-shaped bar so diners can watch chefs cook and serve food directly (similar to hibachi but without theatrics). The interior is contemporary with light-colored tiles, wooden chairs, and a polished live-edge wood bar; construction is complete and they are now waiting on permits. The plan is to open as a BYOB initially and add alcohol a few months later once they secure a liquor license; chef-partner Sat Ly will be making heavy use of the grill, and building owner Takashi Yoshida has offered a few suggestions but is not involved in the venture." - Rachel Vigoda