Aburi Wagyu Uni Nigiri $10ea

Ox Tongue Steak $23

First up on the charcoal was the ox tongue, it was not the usual thin slices we anticipated. With an interesting chewy texture, almost like pig kidney, it carried a distinctive flavour. 

We decided to try the M7 cuts this time after having sampled the M9 cuts on our previous visit. Although the M7 cuts have a lower fat content, there is still a fair bit of marble evenly distributed over the meat. 

Our different cuts of wagyu were combined and presented in a box on a bed of fresh greens . The restaurant was very thoughtful to place a name tag next to each cut so we knew which cut was which.

Cooking the meat is simple, as soon as the meat gets a nice char on one side flip it over to the other side - the whole process takes less than a minute (for those who like their meat well done you can leave it on the charcoal for a touch longer). 

M7 Wagyu: Oyster Blade $25; Rump $25; Chunk Roll $22; Tri-Tip $25

The oyster blade was tender and meaty with minimal chew. The rump was very similar to the oyster blade in terms of texture and flavour.

M7 Wagyu Rib Finger $19

I always think that meat and charcoal are best friends. There is something about cooking meat over charcoal that adds another layer of depth to the meat while retaining the natural flavours. 

Pork Belly $17

We also got a plate of pork belly to complete the whole BBQ experience. The pork belly was tender and not overly fatty. 

Mushrooms $6 & Asparagus $9

So, what's the difference between M9 and M7? Well the M9 almost melts in the mouth, while the M7 has a more meaty texture. Our personal preference is the M7 as you can have as many slices as you prefer without letting the greasiness get to you. Our top two cuts of the day were the tri tip and the chunk roll.

Food: 9/10
Service: 7/10
Atmosphere: 5/10

Highlight:

• Quality wagyu from M7 to M10+ grades

Lowlight:

• Wish there was a joint in Sydney serving equal grade wagyu
• Unavoidable smoky environment

Website: http://wagyuya.com.au/