In South Yarra, Yakikami is a sophisticated Japanese barbeque restaurant from the team behind Melbourne’s Wagyu Ya and Niku Ou.
It’s a lavish dining experience focused on high-grade Kobe beef, which is sizzled over red-hot charcoal josper grills. But there are also yakitori tables dedicated to the succulent chicken skewers, made with Sommerlad chicken from Adelaide. (Also a standout is the nine-hour chicken-bone ramen; it’s hearty but lighter than expected.)
Or you can push the boat out with a high-end omakase experience in the private dining room. It features 15-or-so dishes curated by head chef Hirokazu Sasaki, which might include A5 Wagyu tartare topped with smoked black caviar and plenty of Kobe beef. It’s served alongside a selection of micro-brewed sakes imported from Japan.
Your experience will differ based on where you sit in the dark-walled space, which has dramatic gold and marble finishes. You can get a front-row seat to all the action by perching at the luxe bar, or there are plush semi-private booths in dimly lit surrounds.
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