Wagyuto takes its name from the Japanese version of the classic Western chef's knife, reflecting owner and chef Andy Yoo's stated devotion to preserving the authenticity of Japanese culinary technique while giving each dish a modern Australian interpretation. Suppliers and ingredients are chosen carefully, sourced locally wherever possible, for a menu spanning fresh sashimi, pan-fried gyoza and tempura vegetables through to wagyu skewers, slow-cooked octopus finished with smoked chilli butter and salted kombu, and creative sushi rolls. Larger plates run to wagyu steak with charred onion and kombu butter, served alongside rice and house-pickled onions, while kurobata crispy pork belly and miso-glazed eggplant round out the mains. Dessert closes with a yuzu crème brûlée. The dining room leans into subdued lighting, intimate table settings and exposed brick, giving Clovelly Road a moody, refined space for both casual dinners and special occasions. Wagyuto trades lunch Friday to Sunday and dinner most nights of the week, with bookings recommended given the intimate size of the room. A dedicated sharing course lets tables order across the menu together, and a separate drinks list covers wine, sake and Japanese beer to pair with the food. The restaurant occupies the eastern suburbs site once home to Darley St Bistro, keeping Clovelly Road a genuine dining destination through its change of hands.
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