It’s a free for all (Tabehodai) for 120 minutes! Wagyu meat platters, fresh seafood and sasimi platters, bite sizes dishes of sushi rolls, takoyako, bowls of salad and more are on offer when opting for the $84 buffet and $10 drinks add-on!
It will take that long to go through the menu so come prepared and use your time wisely because there’s is a plethora of choice for you and your party to dive in to and don’t forget, depending on what you choose, you’ll have to factor in cooking time too!
Your tastebuds will be treated to the buttery renders of high grade wagyu marbling with prime cuts of Kobe reared beef.
You’re in charge of the cooking at this Yakiniku – Yaki meaning grilled / Niku meaning meat.
Wastage is also minimised as additional meats to cook (seasoned and unseasoned) are available to order.
In between grill sessions are ready made bite size dishes, labour intensive rolls, sashimi, slurpable noodle bowls and more are also available to fill the gaps of droolworthy moments as diners are taunted by the sizzling sounds and aromatic scents from their grills.
Crab Salad adds crunch as a side.
Soba, Salmon Rice and Burdock chips are wonderful to alternate with various cuts of meat in a symphony of flavours that hark back to Japan’s rich history.
The Lobster Roll was a flaky cylinder of freshness easing the wait in meat turning. The touch menu itself is an experience as you explore the wonderland of ready made dishes available to enhance your barbecue experience.
Soft Tofu is a great example of the dishes served in edomaezushi (in their purest form) where its star ingredients require very little tampering, ever so slightly seared, boiled or steamed and delicate seasonings of (where applicable) miso, soy sauce, mushrooms, seaweed, and bonito.
The best thing about Udon noodles is its secret ability to absorb and adapt itself to the flavour its drenched in, in this case a creamy broth with mushroom, shitake, salmon roe and spring onion.
The magic of their Salmon Carpaccio is in the radiation of flavours that metamorphosise through the mixture of lime acids and ponzu against the sweetness of the fish.
A japanese dining experience at a sushi snack bar or casual dining venue such as Kobe Wagyu BBQ is not complete without their native dumpling inspired Takoyaki. An egg battered octopus ball with creamy bursts from the centre that dance with fermented flakes of dried tuna (bonito).
The Lunch buffet at $44 doesn’t include barbecue but offers a range of sushi rolls, pickled and side side dishes, crumbed, battered and fried bites.
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