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"My wife and I frequent this little yakitori bar every two to three weeks; it feels like stepping into a hole-in-the-wall eatery in Tokyo. I love the skin, heart and especially the gizzard—it is crispy on the outside and creamy in the middle; it is very addictive. Sometimes, the chef does ramen and there are long queues for it; this is one of the best ramens in Sydney." - Kenneth Goh