There’s something quietly compelling about walking into a space that feels considered from the ground up — quite literally in this case.
On Harrington Street, East City Grill and its sister restaurant, Yakiniku, sit inside what is currently the world’s tallest hemp-built structure. It’s not a gimmick.
The material gives the building a grounded, almost calm presence, and it sets the tone for what follows: a dining experience that leans into sustainability without making a show of it.
East City Grill
East City Grill opens into a warm, fire-led dining room. The design draws you in with its restrained Japanese influence — clean lines, soft lighting, and an understated focus on the grill. It feels like a modern South African steakhouse, but one that’s been thoughtfully reworked. There’s a quiet confidence to the space, echoed by the menu.
The food here centres on locally sourced meat, with a strong emphasis on Wagyu from the Parker family’s Elandsberg farm. This isn’t just a premium offering for the sake of it.
The kitchen works with the whole animal, and you taste that intention across the menu. I started with a Wagyu tataki, sliced thin and dressed simply, allowing the richness of the meat to come through without distraction. A plate of Wagyu boerewors with a cheese and onion braaibroodjie followed — familiar, but sharper, more refined.
Mains lean heavily into the grill. The Wagyu cuts are the obvious draw, and rightly so. The marbling delivers depth without feeling excessive, and the flavour holds its own even with minimal seasoning.
A short rib, slow-cooked and finished over flame, stood out for its balance — rich, but not heavy. Even the sides, from crisp potatoes to more indulgent options, feel deliberate rather than filler.
Yakiniku
Yakiniku offers a completely different rhythm. With just 16 seats, it’s intimate and quietly theatrical. Each table centres around a smokeless grill — a detail that makes all the difference. There’s no lingering haze, no competing smells, just the focus on the act of cooking.
The experience unfolds in stages. A bento-style starter introduces a range of textures and flavours — light, precise, and well-paced. Then the grill comes alive.
Plates of sliced Wagyu — rump arrive alongside vegetables, pickles and sauces. Cooking it yourself brings a level of engagement that feels natural rather than forced. The quality of the meat is unmistakable here; it needs very little intervention.
What stands out is how the Japanese influence is handled. It’s not surface-level.
From the Koshihikari rice sourced from Niigata to the balance of the sauces, there’s a clear respect for origin and technique. Desserts continue that thread — a Hokkaido-style cheesecake and miso-based elements that round off the meal without excess.
Across both spaces, the service is measured and attentive without being intrusive. There’s a sense that the team understands the product and trusts it.
What stays with me is the cohesion. The hemp-built setting, the focus on whole-animal butchery, the integration of Japanese elements — it all connects.
East City Grill and Yakiniku don’t just offer two dining options; they present a considered approach to how we eat now: conscious, ingredient-led, and sustainable.
Located at 84 Herrington Street, District Six, Cape Town, East City Grill and Yakiniku areopen for lunch and dinner, Tuesdays through Saturdays.
Book both restaurants online via www.eastcitygrill.co.za.
