Chilean head chef Nicolas Pedemonte and chef de partie Issei Matsuura at work in Âpé Yakitori Bar's open kitchen. Picture by Simone De PeakKagoshima A5 Wagyu: marinated Ikura, caviar, onsen quail egg, Kagoshima rice (paired with 2021 Shadowfax Pinot Noir, Macedon Ranges, Vic). Picture by Lisa Rockman
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