New yakiniku restaurant opens in the heart of Central
The restaurant offers two omakase-style sets featuring the finest A5-grade Japanese Black Wagyu and a selection of rare cuts based on what's available each day. The $490 'Don't Think Yasu' set offers six premium cuts that might include anything from velvety Misuji shoulder to wine-marinated Hokkaido pork ribs, while the $790 'Don't Think Sho' adds premium touches with additions like Wagyu tartare and Hokkaido scallops draped in salmon roe. Everything's grilled right at your table – no fuss, just good meat cooked properly.
What makes Yakiniku Sho different from the rest is the Korean dishes that are anything but some half-hearted fusion gimmick. Recipes were passed down from the owner's mother, including the homemade kimchi (fermented for three years), spicy tofu hotpot that comes bubbling to your table, and traditional Korean-style steamed egg stuffed with crab meat. They've also got a decent range of sake with pairings chosen to complement both the rich beef and the bolder Korean flavours.
While the sets are the stars, à la carte options like the Yaki-Sabu (A5 sirloin with signature sauce) and the gomtang oxtail soup are worth the calories. And their sea salt caramel soft serve is the kind of simple-but-perfect ending this meal deserves.
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