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A venue, hatted or not, that captures the moment, brings something special to our dining scene and is consistently on our criticsʼ hit lists.
Sagye’s liquid gold − clear, meaty broth, simmered for hours and skimmed clean − is ladled over wondrously tender cuts of wagyu and a handful of rice.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
