Yakiniku specialist Aburiya at Robertson Quay has opened its second outlet at Boat Quay this June, and with it comes a new concept called The Container.
Yakiniku specialist Aburiya at Robertson Quay has opened its second outlet at Boat Quay this June, and with it comes a new concept called The Container.
While traditional charcoal-grilled dishes remain the focus in the restaurant, The Container is an outdoor bar that offers a modern take on wagyu. Think smoked wagyu carpaccio served in a theatrically smoky bell jar or, if you’re not into beef, half-cooked oysters with strawberry foam and lumpfish caviar.
But we’re a thirsty lot, so our attention was drawn to its original cocktails, which were made to pair with the tapas-style bites. Don’t leave without having a sip of the wagyu whisky, which is whisky washed with leftover cow fat from the restaurant. Since the fat comes from different parts of the cow, no two batches will taste the same.
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