Rengaya

Wagyu, wagyu and even more premium nine-point marbled wagyu sizzles merrily on your in-table barbecue. The soft, fat-ribbed meat is all over Rengaya's long menu - with its firm focus on yakiniku or DIY grilled meats. There's also a variety of well-prepared non-grill dishes. For wagyu novices, the Amusement menu offers five lush tastes of different cuts. For non-BIY (barbecue-it-yourself) diners, seaweed salad is an agreeable mix of dried flaked bonito and salad leaves with a restrained sesame cream dressing. Unagi-mabushi poises glistening, generous eel chunks with vibrant red ginger and the pop of salmon roe over a bed of sushi rice; mentaiko bibimbap is a glorious mess of vegies, egg and chilli cod roe, a hot stone pot cooking the rice to a chewy, paella-like crust. Desserts might be so-so, but the large traditional dark wood and stone-floored room deservedly fills fast. Chill with a glass of cloudy sake and hey, who stole the last rib off the barbie?