炉端烧，是指一种在居酒屋店内所设置的偌大方形敞口式火炉上烧烤饭菜的烹调方式。这种烧菜方式源自日本东北的宫城县仙台市。而且炉端烧的历史悠久，据说仙台市的渔民很早就已经喜欢用炉端烧的方法将渔获烤熟品尝。在一次日本政府运动将北海道描述成为具有乡村风貌的地区后，炉端烧开始风靡全国。

炉端烧的整个过程为厨师先蹲在一个方形炉前，其周围会被摆满不同的食材的枱包围。当顾客指定要烧某种食材时，厨师会在完成每一道菜的烹调过程后都先高声喊出菜式的名称。然后再以木桨送上食物到顾客面前。自从1965年起，日本全国合共有超过一万间炉端烧的日式餐厅。现在在北海道的钏路市，不少的日式餐厅都精于炉端烧。

In Japanese cuisine, robatayaki(炉端焼き, literally "fireside-cooking"), often shortened to just robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food on skewers are slow-grilled over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are suitable for grilling may also be offered.