Affiliated with the popular Ito-Kacho opened in Tokyo in 2009, the restaurant on the top floor of Mandarin Gallery follows the same ethos of the former, offering yakiniku using chilled instead of frozen meats. Some of the meats’ nutrients are broken down during the freezing process and the loss of amino acids cause meats to be dry and tough, hence Ito-Kacho’s insistence on using only chilled wagyu meats for their yakiniku. Authentic Japanese black wagyu is flown in regularly and on the menu are various cuts to cater to diners preferences. On top of that, the a la carte menu also boasts tempura, ramen, sushi, salad, soup and a host of other Japanese small plates. Choose from a good range of sakes, shochus, beer and sours to wash down your meal.
