My wife recently tried her hand at sitting her second quiz for the first time, a feat that she suspects she’ll have to do more than once. I happily took the opportunity to take us to dinner afterwards at nearby Yakiniku restaurant, not knowing at this point that such restaurants may or may not be more local to me from 2026 onwards (wow! I never thought I’d get to see this side of the bridge!)
Our assortment of expensive self-cooked meats include chicken thigh fillets in shioyaki marinade ($14.90), pork jowl in tontoro spicy miso ($19.90 – pictured above), special wagyu beef rib ($27.90) and ox tongue ($24.90).
I think it’s kind of hard to differentiate between a really good yakiniku restaurant and one that’s merely moderately OK. All meats were edible, even when imperfectly cooked by the two of us. The marinades were tasty but not overpowering. I wonder if it would’ve been more economical to order a set.
I personally feel like $10.90 for some veggie wrap , ie, lettuce and bean paste, was poor value for something you often get for free.
The signature tebasaki chicken wings ($13.80), in comparison to the raw meats for barbequing, was actually very special. They had a really interesting slightly sour, sweet, and salty taste, very crunchy with a light batter, and moist on the inside. They were some of the best and most different wings I’ve had in some time, and will now be something I actively search for on other menus.
We were not satisfied after our $112.30 meal, and got a shawarma elsewhere.
Kashiwa Yakiniku
17 Falcon St, Crows Nest NSW 2065