Australian Wagyu brisket comes sliced thin for Japanese BBQ, marbled with rich fat and grilled tableside over hot coals in an all-you-can-eat format with dipping sauces like ponzu and tare. This version stands out through its premium marbling grade in the Convoy District's shabu-BBQ hybrid setup, allowing customization with shabu hotpot elements. The meat develops a caramelized crust while staying juicy inside, paired with banchan sides and vegetables for balanced bites. Reviewers note the tenderness and flavor infusion from the interactive grilling process.