Showcasing the traditional Japanese cooking technique of Warayakiya - straw fire cooking. Netsu serves a menu of Warayakiya style grills, sushi and sashimi platters, and other Japanese style dishes - complemented by stunning interiors. The restaurant is owned by Ross Shonhan - the Australian (Nobu-trained) chef behind successful Japanese-inspired London based restaurants Bone Daddies, Shack-Fuyu and Flesh & Buns.
Take a seat on Netsu’s large terrace surrounded by beautiful candle-lit pools of water where you’ll also find the outside cocktail bar. Inside, enjoy an almost theatrical ambience as flames curve around the kitchen counter as the chef torches the straw. Dinner only.
Kimchi octopus ceviche with pickled daikon, sweet potato & lotus; Wagyu nigiri sushi with uni & gold leaf; Yukkhoe - Korean style beef tartare with pine nuts, sesame chilli & potato chips and lamb chops with roasted garlic red miso & pickled cucumber.