Sakae Yakiniku restaurant
Deep fried flouder (karage fish) is crispy and not oily. You can dip into the soy sauce mixed with chilli, radish and lime. Tasty but not salty, unlike the typically overpowering salt and pepper version served in most Asian and Aussie restaurants.
Grill / BBQ / YakinikuHere comes the main course : marbled Wagyu deboned beef rib.
A sprawling licensed restaurant with alfresco, gas cooking at the table and exhaust to ensure ventilation for diners is located opposite the Eastwood library. As it it tucked upstairs, the rental is probably lower and the management could afford to give customers quality food at reasonable prices. The cuisine is predominantly Japanese but there are some nice Korean dishes on the menu.
Seafood pancake - one of the best I've tasted in town and the surrounding suburbs. The squid is seared to an aromatic state and the batter is crispy on the outside and moist within. There are sufficient shallots, onions and carrot to balance the generous serving of seafood. The sesame sauce is delicious too.
Deep fried flouder (karage fish) is crispy and not oily. You can dip into the soy sauce mixed with chilli, radish and lime. Tasty but not salty, unlike the typically overpowering salt and pepper version served in most Asian and Aussie restaurants. Grill / BBQ / Yakiniku
The sirloin is not as fatty but tastes equally good.
Ready to tuck in and enjoy the meal.
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