A sexy but zen yakiniku restaurant favoured by the business crowd, this place specializes in omakase-style barbecue (from $98) including dishes like niku somen (raw wagyu sliced into thin “noodles”) and yaki suki (sliced wagyu with sweet sukiyaki sauce and raw egg). Each set menu comes with indulgent cuts like chuck eye and sirloin, plus more adventurous cuts like beef tongue—all from Miyazaki, Kagoshima and Iwate prefectures. To go with your meal, order up drinks like Yamakazi 18 Year whisky ($28) and sake (from $36). Or pick from a wine list curated by Ken Hasegawa—also the sommelier at Restaurant Andre—with options starting at $8/ glass or $62/bottle. For hosted functions, the restaurant also offers private rooms (with a minimum spend of $500).
