I'm glad that we are given the private dining room for 6 pax, really enjoyed the cosy ambience. And was welcome by very friendly team. Judy took our orders while waiting for the table to be ready. As this is our first time dining in this restaurant, we leave it to Judy and recommend us what is the b
The number 1 place to go to for Yakiniku (Japanese BBQ). Small and dim ambiance like in Japan. The meat are at their best quality and well seasoned. No other sauce is needed to go with the meat. Just grill and straight into the mouths. Must try the raw beef and ox tail soup.
A life changing experience. After being greeted by a small team of dedicated staff, you are welcomed into a dark, loungey room with jazz playing in the background.
Portions are on the smaller side but you are here for quality not quantity. Get the sirloin, thick cut beef tongue. Definitely a place
Really the best Japanese BBQ spot I’ve ever tried. But to be fair it’s pretty steep on the prices. My friend and I ordered the kimchi as an appetiser to start with. Then for the meats; we got the rump (5 pieces), tongue (6pieces) and knuckle (4 pieces). Both of us agreed that the rump was the best.
Highly recommended place to go to get your yakiniku cravings fixed. Cuts are as premium as it gets, waitering staff was very attentive and helped to prepare the meat and explained the various cuts ordered. A little pricey, but well worth every single dollar.
Agreed that i had the best Japanese yakiniku here so far in town. It’s quite pricy but i feel the most worth trying ones are the thin slice selections. The tenderest and juiciest beef ever.
Very impressed by the quality of the wagyu beef. They have a great selection of cuts; Some of them are pretty rare to find in other yakiniku places - like the misuji top blade shoulder cut (my favourite!).
Price is definitely on the upper side so this something I would enjoy once in a while only.
Enjoyed the thin slice Japanese beef - Misuji (most marbling), Sankaku (medium marbling), Ramboso (less marbling) - fresh and good quality. Even the Ramboso was highly marbled.
The kyabetsu mori (cabbage with miso paste) went well with the beef. The chanja (cod innards) was good - spicy sauce with a
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