Yakiniku

at Shoya

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Edamame
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Beef tataki
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It’s rather interesting how the chef used a quail egg instead
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Shoya’s signature presentation of sashimi
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Clockwise from top: Salmon, whiting, kingfish, tuna and scallop
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Ox tongue
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pork belly and chicken
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condiments
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Wagyu beef sirloin and beef rib. The aftertaste tasted subtly of fat.
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the grill was pretty good, it was smokeless.

Beef sausages with mustard. How is this Japanese?
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wakame (seaweed) soup
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dessert was black sesame flavoured ice-cream
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almost done
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Other Melbourne eateries:

Shoya Nouvelle Wafu Cuisine on Urbanspoon


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