DO IT YOUR WAI
Southport’s new DIY hot-pot hot-spot has some impressive lineage,
IF you were asked what restaurant serves the best steak on the Gold Coast, you probably wouldn’t expect this answer.
A hidden little Chevron Island gem called Wagyu-Ya built their menu around awardwinning Jack’s Creek beef. What award? Oh, just best steak in the world.
Now, after six years on the Island, owner Yoshi Nishiuri has created a little sister for his first baby, Wai Wai Dining in Southport.
The idea is Wai Wai will use the parts of the cow that Wagyu-Ya doesn’t, reducing wastage and celebrating this high quality product.
“The Chevron restaurant is a lot of barbecue charcoal grilling,” Yoshi says.
“This new restaurant is a different concept – we use different cuts, slice even thinner and do hot-pots.
“So we can use different parts of the cow that aren’t good on charcoal. We want to utilise the whole body. It’s still Japanese but a different type.”
With impeccable ingredients, you don’t need to do much to make the flavours sing.
“To utilise the flavour of the material, less procedure is always better,” Yoshi says.
“If you have to add lots of taste it’s not very good. Always utilise the best thing from the produce and treat it properly.
“Like when we cut fish and meat it’s very important to cut in the right direction and make sure the temperature is right ... that would change the texture and taste.”
As Yoshi says, the smallest detail can alter the finished dish, so he’s got a team of rockstars in his kitchen, cutting with precision and creating authentic Japanese that’s pretty on the eye.
“The cutting is the most difficult skill in Japanese cuisine,” he says.
“That’s why a sushi chef is very highly honoured because it’s not just cutting – it looks easy but it is not easy.
“In Japan to become a good sushi chef it takes 10 years and it’s not only about how you add the flavours. In Japanese food taste is very important as well as look. “
Hot-pot is the main focus, where diners add their choice of meat and vegetables to simmering bowls of both. Black angus, wagyu belly and prime wagyu are all available for this – some of the best meat in the world for your lunch.
There’s also a full menu of entrees, including gyoza, kimchi, crispy tofu, sashimi, grilled and fried dishes such as karaage chicken, yakitori, prime wagyu skewers or beef tongue if you’re feeling adventurous, soba and udon noodles and Japanese ice creams to finish.
“We’re still developing the menu but we’re going to have more fresh seafood,” Yoshi says.
“If you don’t like hot-pot we have a small menu from $3. Not big main dishes but order a few, try different things.
“And to order we installed touch system iPads so you can have a look through, pick what you want – have some fun.”
Wai Wai Dining, 3 Nerang St, Southport