Iwa

Among the paint-by- numbers jobs in the main part of the Chatswood mall is Iwa – a smartly styled, well-priced restaurant that specialises in wagyu – that luxe Japanese beef that Sydney has come to love so well. For maximum taste value, order a few of the different cuts on offer of this incredibly rich, tender scarlet meat shot with delicate, fl avoursome fat. Deep red fl ank is a little more chewy and needs less time on the grill while pink, heavily marbled tri tip (the most luscious part of the sirloin) can stand a little more fl ame – the medallions melt like butter after a spell on the individual table barbecues. It’s a shame though, that the beef is only available at dinner which means you’ll be looking at the likes of crisp, light tempura prawns, spicy edamame (whole soy beans), California rolls and sashimi for lunch. No bad thing, but all paling before the beef. Iwa looks like your average upmarket Sydney Japanese restaurant – dark room, clean lines and dead silence – but it doesn’t feel like one. The incredibly friendly and cluey staff don’t even blink when a punter sends a Kirin accidentally fl ying across the room into someone’s miso. While other Sydney restaurants of this oeuvre have more variety and perhaps more innovative dishes, few are as pleasurable to dine in.