Taking a hint from their name, these guys focus on their chicken and beef. The Hobayaki beef sees them grilling the striploin on a dried hoba leaf (Japanese magnolia leaf) which supposedly adds an aromatic touch to the meat.

I thought the leaf helped to really coddle the precious, flavour-packed juices from the beef, which were all wonderful when ladled over that super tasty rice. The beef was also delicious, but saw some tendon-y bits that put me off.