A highlight of this luxe Southside Japanese restaurant is the 17-seat yakitori omakase experience, inspired by head chef Daiki Miyomoto's cherished childhood memories of the yakitori stall his family ran in Japan. It's premium Japanese barbecue at its finest, spotlighting traditional cooking methods on authentic binchotan and Josper grills.
Each skewer is resourcefully prepared, utilizing all 13 parts of the chicken (sourced from Aurum Poultry), including the ovaries, liver, heart, oysters, neck, and tail. The juicy meat is seasoned with simple ingredients, often a blend of salt or a tare sauce made from soy sauce, mirin, sake, and sugar. And the high-quality binchotan charcoal is made from Ubame oak, which is renowned for its ability to reach intense temperatures without adding any unwanted flavors, resulting in a succulent dish with a perfectly charred exterior.
The team behind the bar equally know their stuff – whipping up impressive Japanese cocktails and sharing recommendations for their favourite options to pair with your meal. Go all out with an ultra-rare sake or fine wine if you're feeling a bit fancy.
Feel like more of a choose-your-own adventure style of experience? Kobe A5 wagyu from Japan and David Blackmore wagyu from Australia feature on the à la carte menu, along with a selection of seafood and snacky bites – perfect for date nights and casual catch-ups alike.