You could splurge at Japanese inspired Papi Katsu; indulge in the caviar service, $700 steaks, or perhaps pre-order the whole crayfish tempura. But, the heart of this restaurant’s appeal – a part of the growing Sesh Mafia stable of venues that includes Shui – lies in its single minded focus to deliver delicious food and great times.
Take, the chicken rib karaage. Crisp on the outside and deeply flavourful within, it’s a testament to why meat cooked on the bone is always best. Other excellent renditions of classic izakaya dishes include perfectly charred duck tsukune with cured egg yolk and tamagoyaki that’s so silky it resembles a chawanmushi. If you’re prepared to go large, a dish of West Australian scampi tartare with dashi jelly and finger lime is worth every one of its ninety-five dollars.
The drinks menu is as thoughtfully curated as it is extensive, ranging from four distinctive martinis and an interesting wine list to Japanese whisky highballs. A sake sommelier is on hand to guide you through a selection of sakes that pairs perfectly with the restaurant’s electric, neon-lit ambiance. Kanpai!
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