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Biru is a new restaurant with a difference: it’s an interactive dining experience as patrons cook their own food on stoves at their tables. Restaurant manager Vivienne Wei says it’s all in a bid to get people to put down their phones, have fun cooking and actually talk to each other.


Tell us about Biru’s unique braai/fine dining concept.

This concept is very popular in many Asian countries where friends and family gather together and have fun trying to “outcook” each other. Each table will have two types of stoves on it, one where you can braai delicious meat and vegetables in summer, and another with a hot pot for those freezing Jozi winter evenings. The hot pot uses a soup base which people can then use to cook anything from noodles to vegetables and meats, for a flavour-packed meal that’s nutritious too.

 There’s also an Asian element to your menu with sushi. How does this fit into your offering?

Our sushi is great to enjoy as a starter or with a sundowner in our fabulous lounge area which has a spectacular view of Rivonia. We’ve found only the very best suppliers to make sure the sushi and sashimi we serve is of the highest quality.

Beef Short Ribs Biru Rikki Hibbert-min

What do you think your most popular dishes will be?

I would think the wagyu beef (known for its fatty content which gives the meat its juiciness and flavour) and the lobster sashimi will be the biggest hits. The food that we serve is not drenched in sauces – we want our customers to taste what fresh food is all about, which is why we don’t try and alter the dish beyond that.

What kind of clientele are you hoping to attract?

Anyone who wants to enjoy a fun, interactive meal with friends, family or business associates and do something a bit different, all while eating the freshest, most delicious food.


011 234 2581

Words: Belinda Mountain
Images: Supplied

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