00:00It's Monday munchies time. I'm about to welcome my wife for a very special date.
00:05The thing is, I've got no idea what's on the menu today. And that's the philosophy
00:09behind Iziaki, this lovely 20-seater restaurant here in Paddington.
00:13So, Kapo Yakiniku basically turns around to the art of cooking over the
00:18Binjotan. So we're cooking over the Japanese charcoal. It gives it a lovely,
00:22unique flavour. Oh, look at the fire. Oh, it's so good that we can see.
00:27My travels through Japan, I sat down at many izakaya. I always thought that
00:32bringing that same elements back to Sydney, but as an elevated status,
00:36would work wonders. Yes, well, fluid menu, as in, is always changing. We're always
00:42moving things around. But having the signature dish came about through
00:46customers, basically. So years ago, I had another restaurant called Atelier. But when
00:50we reopened Iziaki, as it was, customers came back and said, can you do the egg?
00:56I'm going to get all the layers.
01:02It's good. I love watching the plating, the time, the care that it takes to put it together.
01:11You don't always get that at any restaurant.
01:14Oh, it's so good. Excuse me. Wow.
01:17This is what you do for work every day. Only on Mondays. Monday munchies.
01:22I will definitely have to come back here. This has been amazing.
01:25Yes, we'll be back.
01:27We'll be back.
