Time Out says
Grilled meats, Japanese style
Chef Masaki Akutsu, ex-head chef from Tokyo’s Yakiniku Shibura, helms the kitchen to create dishes that include haneshita (chuck flap) sukiyaki style with raw egg ($48), kaburi (lifter meat) with wasabi and soya sauce ($42), and sirloin with ponzu sauce ($86 for 150g). Chase the meat with oolong high shochu ($9), Yamakazi 18 Year whisky ($28) or Japanese sake ($30-$158).
48 Boat Quay
|Opening hours:||Mon-Fri 6pm-11pm; Sat & Sun 5pm-10pm|
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