If anything demonstrates how international a restaurant is, it’s this: a Shanghai restaurant from a Taiwanese group, specialising in Australian Wagyu beef that also serves Japanese dishes. Premium Wagyu cuts, along with other meats and seafood, are grilled on charcoal stoves at each table. Caramelised and juicy, the thick-sliced skirt steak strikes a balance between toothsome texture and meaty flavour, with yuzu kosho to cut through the richness.