Taki in Tiger Lane is an eatery full of firsts, writes dining reviewer WENDY JOHNSON.
TAKI, in the now-fully-opened Tiger Lane, holds its head high with many firsts.
It was one of the first restaurants to open in this new dining precinct. It was the first Shabu Shabu (Japanese hot pot) establishment in Australia and is the only true Yakiniku (Japanese barbecue) specialising in Wagyu.
Last, but not least, Taki’s private dining room is the only place in Australia where you can cook both barbecue and hot pot at one table.
Taki comes through with its promise of a unique experience, complete with service from a cute, cat-looking robot. It’s cook-your-own fun and the food is fabulous.
We’ve been twice and on our first visit indulged in the superior Taki Signature platter ($139) showcasing premium Wagyu cuts, including the premium Japanese A5, considered one of the best cuts in the world.
This platter is definitely for meat lovers, and we enjoyed cooking over glowing coals, dipping slices into one of three salts provided and then taking in the tastes. The second platter – Stairway to Heaven – combines Wagyu cuts, fresh seafood and pork belly ($239).
On our second visit, we reserved the private dining room for Yakiniku and Shabu Shabu. Five hot pots are available, including a deluxe seafood ($120). Our choice was the Chanko Nabe (translation Sumo hot pot – $59.90 regular size, $89.90 for large). This hot pot is inspired by staple foods of the famous sumo wrestlers, so it’s no surprise it’s packed with protein and veggies. Thankfully, we were a large enough group to plough through it.
For starters, don’t go past the Wagyu dumplings ($18.90). We were intrigued by the “cheeseburger-inspired” description, but the experimentation works a treat. The dumplings were super crispy on the outside, moist on the inside and the cheese sauce was the twist. The spicy ponzu salad was fresh and vibrant.
Another smashing starter is Taki’s gorgeous Agedashi tofu ($13.90), also crispy and beautiful with a tempura dipping sauce. Equally tasty is the salt-and-pepper tofu salad ($13.90), with more of that sour, salty and citrusy ponzu dressing. The lotus root is worth ordering for the crunch and sweet chilli vinegar ($5.90).
At Taki you can build your own barbecue and we’ve road tested the scallops ($18.90 for three) and the green prawns ($29.90 for three). The lobster tail was also succulent ($24).
Taki is Japanese for waterfall and the interior design is created around a fable of a little koi who tackles waterfalls to get to the top of a mountain. He was transformed into a Golden Dragon.
Tiger Lane, in Bunda Street, Civic, is a must-visit for those wanting to explore the diverse tastes of Asia. Its 12 food and bar outlets cover hatted restaurants, hawker-style eateries and communal bar areas.
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