The outpost of a Taiwanese yakiniku chain specialises in Aussie Wagyu from the owner’s farm. The beef is aged in a glazed refrigerated unit next to a dazzling display of very rare sakes. Well-trained, friendly servers explain the menu, grill the meat to perfection and recommend the best condiments to pair with each perfectly sliced and crafted dish. Popular cuts include misuji (top blade) and zabuton (chuck flap).