Jon Claro is head chef at Robun in Bath, where he's created a menu anchored around Japanese sharing plates, cooked over fire. The Robata grill is at the heart of the kitchen, where the restaurant's signature Yakiniku dishes are cooked, offered alongside a selection of sustainable and freshly prepared sushi and sashimi. 

Jon's cooking is rooted in Japanese culinary tradition, while also taking inspiration from his many years working at some of the UK’s top Japanese and Pan Asian restaurants. Before arriving in Bath to head up the kitchen at Robun, Jon was head chef at The Ivy Asia St Paul's and Pen Yen at Soho Farmhouse.