I'll be writing about restaurants and films because those are the only things that I know well. Be warned that these will in no way be fancy schmancy formal restaurant reviews because I am not a professional - I'm just you're average food lover. Having parents that have always favoured eating out over home cooking (due to pure laziness), I've frequented a lot of restaurants around Sydney so I'd like to think that I'm a somewhat credible food critic. Plus, my dad owns Cheng's on Fitzroy so I know also now know the ins and outs of the restaurant business.
The first time I visited Yakinuku Kashiwa was a week ago with my cousins. Everybody raves on about it being an awesome Japanese BBQ restaurant hence I was quite keen to go. The first experience was good but I wanted to experience it with a smaller group so I decided to introduce my mother to it last night.
On both occasions the stand-out dish has been, without a doubt, the Special Wagyu Beef Ribs. The slices are a perfect thickness, the meat is fatty and tender, and the special soy sauce does not overpower the juices of the wagyu.
However, if beef is not your thing, another highlight is the pork. I'm not one to shy away from fat so I really enjoy these fatty pieces as they sizzle in their own oil. Dipping it in the provided sesame oil/soy sauce gives the simple pork slices an extra kick of flavour.
The beef liver sashimi is also worth a try if you're not deterred by the idea of biting in to cubes of raw, slimey beef liver. It lacks a distinctive flavour but it's worth it just to say that you've experienced raw beef liver.
The ox tongue is quite good too. Not everyone appreciates this organ but I have fond childhood memories of ox tongue sandwiches and I have yet to be disappointed by this soft meat. I like the slight chew of the thin Kashiwa slices and, once again, the dipping sauce completes it.
Things that I would not order again are the chicken and the scallops. Both are quite bland and I lack the patience required to wait for the chicken cubes to cook. I'd much rather spend my money and time cooking the beef and pork.
Take advantage of the free BYO with a bottle of nice white and you have yourself an awesome BBQ experience.
Yakinuku Kashiwa
7A Falcon St
Crows Nest NSW 2065
(02) 9906 7393
On both occasions the stand-out dish has been, without a doubt, the Special Wagyu Beef Ribs. The slices are a perfect thickness, the meat is fatty and tender, and the special soy sauce does not overpower the juices of the wagyu.
However, if beef is not your thing, another highlight is the pork. I'm not one to shy away from fat so I really enjoy these fatty pieces as they sizzle in their own oil. Dipping it in the provided sesame oil/soy sauce gives the simple pork slices an extra kick of flavour.
The beef liver sashimi is also worth a try if you're not deterred by the idea of biting in to cubes of raw, slimey beef liver. It lacks a distinctive flavour but it's worth it just to say that you've experienced raw beef liver.
The ox tongue is quite good too. Not everyone appreciates this organ but I have fond childhood memories of ox tongue sandwiches and I have yet to be disappointed by this soft meat. I like the slight chew of the thin Kashiwa slices and, once again, the dipping sauce completes it.
Things that I would not order again are the chicken and the scallops. Both are quite bland and I lack the patience required to wait for the chicken cubes to cook. I'd much rather spend my money and time cooking the beef and pork.
Take advantage of the free BYO with a bottle of nice white and you have yourself an awesome BBQ experience.
Yakinuku Kashiwa
7A Falcon St
Crows Nest NSW 2065
(02) 9906 7393
You savage! Raw Beef Liver....ox tongue...dog ears. What won't you eat?!
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