Yakiniku Hachi - Brisbane CBD

Right after the opening of Amai Kawaii in Fudo Dori, came one of my most anticipated restaurants, Yakiniku Hachi. At the Charlotte Street end of Fudo Dori, its focus is of course on its namesake yakiniku. For those unaware, Yakiniku 焼き肉 translates directly to grilled meat. As an avid fan of burning flesh, and a tabletop cooking enthusiast, Iron Fist and I hit it up after a movie on a lazy weekend. 

Arriving somewhat late, almost at 7pm, there was a small lineup outside the restaurant, however as they were larger groups, we were lucky enough to still score the last two seater at the bar without waiting. It was interesting to note that even though I expected most of the clientele to be students from the accommodation upstairs, there were far more families eating there.

The menu as expected, comprised largely of meat dishes along with some lunch specials and some sides. Ordering was a little confusing, since the menu seemed to suggest there being some options in the choice of sauces and marinades, but we weren't asked what we wanted other than the cut of meat.

Our tabletop charcoal grill was set up very quickly. I loved the fact they used charcoal instead of gas or electricity, however the net on top of the grill really wasn't affixed to the stove at all and there was a considerable amount of risk in the net falling onto my lap as the burning meats cooked. I really hope they fix this before it actually does injure someone in the future. 

We had considered just getting a shared wagyu platter, but was advised that it would be suitable for 3 - 4 people, so instead we got a selection of meats a la carte. This was the Premium Wagyu Beef Rib.

This is the Wagyu Beef Rib.

This is the Miso Marinated Pork Belly.

Last meat dish, we had the Wagyu Beef Skirt.

To balance out the meat, we had a veggie wrap set for good health.

The charcoals were extremely hot and flames were intense when the fat rendered as it cooked. We really enjoyed the textures in the wagyu beef rib, the main difference in whether it was a standard or premium cut appeared to be how well marbled it was, with the premium cut having a good mix of fat within the meat fibres, the standard cut had large strips of fat throughout the meat. Comparatively, the wagyu skirt had a bit less fat and the meat texture was a bit chewier. All beef dishes were marinated with a sweet soy glaze which meant that dipping sauces were a bit redundant. The pork belly was fairly fatty, but this also added to the flames. I liked the rich creaminess of the miso marinade, which provided a nice contrast to the soy based beef.

Wrapped up in lettuce and added with crispy garlic chips, these were juicy delectable morsels of goodness. Can't wait to come back to try some more.

Price Range: $35 - $50pp

Taste: 8/10
Value: 7/10
Service: 7/10
Environment: 8/10