As one of the few places in Sydney that does Japanese barbecue over charcoal, this expat-favourite also stands out from the pack with a kinetic atmosphere and various cuts and savoury-sweet marinades you’ll be hard-pressed to find anywhere else.

If you’re new to do-it-yourself yakiniku grilling, we might suggest a mixed plate of various wagyu cuts, each one marbled with ribbons of buttery fat, or diving straight into Kashiwa’s special ribs and marinated meats. Meanwhile, regulars should be impressed with the offal selection (three cheers for tongue), but less fussed about the $2 charge to change your mesh grill.

The giant-sized chicken wings are the only essential order, sweet and tangy, and buzzing with pepper in true tebasaki style. Expect to rub elbows with your table neighbours, much like you would in the alleyway restaurants of Japan.