At this inner CBD joint they’re dealing in yakiniku, a type of Japanese barbecue in which bite-sized, seasoned pieces of meat, seafood and vegetables are cooked on mesh griddles over an open flame. The format allows excess rendered fat to fall back onto the flames, rising to give an extra smoky flavour profile to meats. When it comes to proteins, they’re leaving no stone unturned, offering wagyu in an easy dozen formats – there’s skirt steak, ribs and loin for the whole table, and for the adventurous, lesser known cuts like tongue, tripe and liver. Beef isn’t the only thing you can cook yakiniku-style – duck, scallops, prawns, even shiitake mushrooms are invited to take up barbecue real estate.
If you prefer to have your cooking done for you, you can still order dishes like bibimbap, kimchi noodles, salmon fried rice, sashimi and chili cod roe potato salads from the menu, but serious barbecue fiends won’t be wasting stomach space on such things, rather going straight for the buffet (starting at $50), in which diners are invited to eat as much yakiniku as they can in 90 minutes.