Grilled meat lovers would most certainly find this restaurant a treat as premium cuts of beef are lovingly cooked the traditional Japanese way.
Currently, this popular Japanese grill house has over 70 outlets worldwide, a far cry from its humble beginning in a small back street in Ebisu, in Tokyo’s Shibuya area. Its reputation precedes it primarily due to its top drawer Australian beef and the signature diamond-cut treatment of their meats. Hence, you can’t go wrong with the diamondcut kalbi. One of Toraji’s signature dishes, the diamond-cut ensures the short ribs are cooked better and faster, resulting in a nicely done sear that seals in the juiciness of the meat.
The meats are served in a beautifully set platter, with a standout found in the grilled Wagyu. Bearing the highest grade that can be bestowed on Japanese beef, the A5 grade Wagyu is simply exquisite – nicely marbled and melts in the mouth.
A recommended soupy accompaniment to the meal is the restaurant’s hot and spicy ‘yukkejang’ noodle soup. The hearty broth bathing the mixture of noodles and beef slices is lightly spicy with an almost creamy consistency that is simply flavourful and tasty.