Review

Located on the third floor of the Conrad Hotel, this refined restaurant offers an authentic Japanese dining experience. The spacious, contemporary interior is thoughtfully divided into an oval-shaped teppanyaki counter, a sushi counter, sunken kotatsu-style private rooms and table seating. The extensive menu spans traditional kaiseki cuisine, Edomae-style sushi, and a wide array of à la carte selections. The highlight, however, is the signature five teppanyaki course menus. Each course begins with a seasonal appetiser, followed by three kinds of sashimi and a delicate chawanmushi (savoury egg custard). A beautifully composed nine-dish seasonal platter precedes the main, showcasing a harmony of grilled, simmered, fried, and vinegared small plates that capture the essence of Japanese culinary artistry. The main dish offers either Australian or Japanese wagyu, Ise lobster, a trio of salmon, scallops, and shrimp, or a duo of black cod and abalone. Japanese wagyu, cooked to order at the counter, stands out for its juiciness and tenderness. With each bite the rich flavour and quality of the beef unfolds on the palate. The meal concludes with garlic fried rice, pickles, miso soup and a trio of desserts. The beverage list features a selection of 17 premium sakes from across Japan, along with five varieties of Japanese wine. The chef is available to recommend pairings tailored to each dish.