Munenori Saito leads a team of skilled chefs who prepare sashimi and expertly sliced meats, seafood, poultry and vegetables ready for yakiniku, or Japanese barbecue, where customers cook their chosen ingredients to their own taste on barbecue grills.
The Japanese-themed decor features dark wooden tables with built-in barbecue grills, dark leather banquettes and chairs, deep red carpet, low ceilings and panelled screens.
You can start with your choice of sashimi or just dive into the barbecue. Rengaya specialises in wagyu and offers a choice of cuts. Wagyu flap is a value pick, being lightly marbled and therefore having less fat than more expensive cuts, but it’s meltingly tender and very tasty when seared on the grill and dipped in a light sauce. There’s also a wide selection of seafood, pork, lamb and poultry. Sliced duck breast marinated in barbecue sauce is rich and succulent and complements a side dish of grilled mixed vegetables.
PSST! If you are hungry enough for the banquet you will be supplied with a tablet for ordering, which means each dish is speedily delivered to your table.