Adam Tortosa

Coming Up

Training under Katsuya Uechi gave Adam Tortosa a base, and the roles that followed extended that base into a wider working vocabulary. As chef at Akiko's Sushi, chef at Ink, and later executive chef at 1760, he moved through kitchens that asked for precision in different registers, sharpening control without flattening style. Since 2017, Robin has been the place where those references meet in one room, with the work aiming for exacting standards without losing ease.

Where They Are Now

The current frame at Robin is defined by balance rather than display. Adam Tortosa describes it plainly: "So we’re trying to still be very serious about food, but a little more relaxed and fun and inviting." That balance shows up in the way the room is built to hold discipline and ease at once. The cooking stays serious, but the atmosphere is kept open. The fundamentals carry that same discipline. Ingredient quality leads, with local seafood preferred when possible. Rice is seasoned with akazu, rice vinegar, sugar, and salt, a simple mix that gives each grain shape, sheen, and quiet depth. Fish may be cured in salt and given a quick vinegar bath, small adjustments that change aroma, tighten texture, and clarify the bite. The work relies on these kinds of controls: subtle on the surface, decisive in effect. The restaurant’s culture is treated with the same clarity as the food. That makes the workplace part of the craft, not an afterthought. Adam Tortosa has also said, "I want to keep creating a workplace where people are happy and healthy." In that sense, the kitchen’s standard extends beyond the plate; the environment is part of the build.

Signature

Adam's signature dishes include Wagyu Tartare. It sits squarely in his line of work: restrained, composed, and built with enough richness to register immediately without losing control.

In Their Words “So we’re trying to still be very serious about food, but a little more relaxed and fun and inviting.”