From the South African braai to Japanese Yakiniku, Chef Jaycee Ferreira is a true master of flame. You can find him at the helm in the kitchen of a restaurant that brings two cultures together under one roof: East City Grill & Yakiniku (think South African steakhouse with Asian sensibility). 

Tableside Grill 

Yakiniku (“yaki” means to grill and “niku” is meat) is an interactive and meat-centric Japanese-style grill house. While South Africans often like to think that we know all there is to know about fire cooking, my recent visit to Yakiniku proved there is so much more to explore. So, in an issue that celebrates coming together, what better time to celebrate a restaurant that brings together two cultures over the art of fire cooking. The large black tables house a gas grill in the centre, complete with some suction to ensure no smoke fills your table. 

On The Menu  

Sourced from the Swartland in small batches, the free-range wagyu delivers on buttery tenderness due to its superior marbling. The grilling experience starts with your waiter filling the table with two trays of thinly sliced wagyu, butterflied prawns (if choosing the Experience Menu) and accompaniments. You’ll find bowls of top-tier rice, kimchi, pickled cucumber, a variety of seasonings (including matcha, yuzu and plum seasonings) and bespoke umami-loaded sauces. Then the fun starts: season and grill, dip in sauce and place onto your rice-loaded salad leaf. Finally, dig in and savour the depth of flavour! 

Beyond the Grill 

Don’t miss out on their bento boxes (three-layered containers with snacks and their great dessert options, which include flavours like Japanese whiskey, miso caramel and matcha, to name a few. The flavourful fire journey reignited my curiosity for experience-focused dining. It’s evident that the restaurant transforms the classic Japanese style of cooking into a refined experience that honours both heritage and craft. 

Words: Liezl Vermeulen 
Photographs: Supplied