Miyako Japanese Cuisine + Teppanyaki

Located in Southgate, Miyako is a restaurant dedicated first and foremost to the art of Japanese eating and drinking, offering a laid back environment for catching up with friends and family with a focus on quality food designed to share in stylish but comfortable surroundings.

The restaurant is divided into a teppanyaki section, a restaurant section and a private room with a Tatami and Table set-up. Magically lit, the space glows in soft light.

The menu showcases traditional Japanese cooking such as tempura, sushi and sashimi with a wide selection of sakes alongside beer, wine, spirits and cocktails compliment the sophisticated menu.

Japanese trained master chef Yosuke Furukawa brings over 20 years of Japanese and Australian experience to Miyako. Yosuke comes to Miyako after five years as head chef at Melbourne’s award winning restaurant Izakaya Den, where he produced critically acclaimed izakaya style menus. He has recently designed an innovative Japanese menu at Miyako, with dishes for all palates.

Crispy Prawn 

The eye catching Crispy Prawn’s combination of the crispy kataifi pastry and the fresh prawn and seafood mousse was a textural delight.

Tabara Crab Leg Tempura

The Tabara Crab Leg Tempura was sensational. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh.

Tofu Dengaku topped with Red and White Miso

A simple yet well-conceived dish that took full advantage of the tofu’s most notable characteristic – its supple flesh. The thick pieces of creamy tofu were adorned with caramelized miso.

Assorted Sushi and Sashimi 

The sushi platter of assorted sashimi boasted a tenderness exhibited by high quality produce. The nigiri was expertly crafted and the plump, pieces of fish were incredibly fresh.

Wafu Steak 

The dish of Char Grilled Miso Glazed Eye Fillet with Garlic Crust, served with Teriyaki Sauce was simple, delicious and very well executed. The beef was cooked to a tender and juicy pink and was exceedingly flavoursome and "melt in the mouth".

Grilled Black Cod with Zucchini, Capsicum, Cauliflower, and Pickled Radish in a Bamboo Leaf Pouch

We were presented with a beautifully fresh, vividly white piece of Cod Fillet which had been cooked to perfection. We adored the silky texture and the golden-brown charred bits of caramelised miso on the fish. 

Dessert of the Day 

Miyako’s take on the traditional banana fritter concluded our evening on a sweet note. The banana had an ethereally light and crispy batter and was soft and sweet inside and was served with a trio of ice creams.

Well executed Japanese food with stunning views as its backdrop, a desirable beverage selection and overall dining experience, Miyako has certainly earned our stamp of approval.

Location: Southgate, 3 Southgate Avenue, Southbank
Phone: 03 9699 9201
Link: http://www.miyakocuisine.com.au/
Cuisine: Japanese, Sushi






Gastrology bloggers dined courtesy of Miyako.

New winter menu @ Saké Restaurant & Bar

Gastrology bloggers dined courtesy of Sake.

With a new seasonal menu just in time for the chilly winter season, Executive Chef Wayne Brown has brought Japanese food and culture to life at Sake with a unique menu that features contemporary sushi alongside traditional Japanese dishes.

Hattori Hanzo 

We commenced our evening with a couple of outstanding cocktails.  Sake’s signature cocktail, the Hattori Hanzo was wonderfully different and absolutely delectable.  Served in a goblet over ice with muddled cucumber and jalapeno shaken with gin, yuzu, freshly squeezed lemon juice and elderflower, the flavours were light, bright and clean with a slight kick from the jalapeno. 

Nigami 

Sake's take on the classic Negroni, the 'Nigami', was similarly enjoyable - a skilful composition of Japanese shochu, Aperol and sweet vermouth stirred with lemon bitters and a grapefruit twist. 

We also had the opportunity to sample some exquisite Japanese craft beer from their extensive list.

While Saké has you covered in terms of Japanese-inspired cocktails and craft beers, food and sake pairing is a key focus. This is based on the philosophy that different flavour elements in food can be altered when matched to the right sakes. 

Trained in sake appreciation, the exceptional staff happily guide guests through the extensive sake menu. We were pleased to indulge in their omakase menu matched to a range of premium imported sakes, which allowed us to experience the Japanese tradition of delicately balancing flavours.

With a range of styles featuring flavours ranging from floral and fruity to nutty and earthy, appreciating the subtle balance is something exciting that Sake is keen to share with diners.

Kingfish jalapeño yuzu soy, jalapeño slices & coriander

Matched with: Amabuki Junmai Daiginjo

The kingfish was a positive highlight. The thick slices of very fresh kingfish were served with yuzu soy, jalapeño slices and coriander. The dish was notable for the quality of the kingfish and the interplay between the tartness of the yuzu soy and perfect hint of spice from the jalapeño. It was a simple but well executed dish.

Wagyu new style thin slices of wagyu beef lightly seared with hot oil & finished with ginger, chives & yuzu soy

Matched with: Kozaemon Junmai Ginjo Bizen Omachi

The Wagyu dish contained delicate slices of rare Wagyu, served with a beautiful yuzu soy sauce. The accompaniments of ginger and chives worked wonderfully to draw out the robust beefiness of the Wagyu and enhance the meat with extra flavours. We adored the melt-in-the-mouth texture of the slices that had been perfectly cooked.

Steamed prawn dumplings 6 pieces of Chinese-inspired shumai with spicy ponzu

The steamed prawn dumplings prevailed in both taste and texture. Delicious prawn fillings were encased in a blissfully silken rice noodle casing and was an absolute delight when bathed in a mind-blowing spicy ponzu concoction. Possessing the perfect amount of heat and tartness, these dumplings certainly tantalised our taste buds.

Nasu dengaku - grilled eggplant, caramelized miso

One of our favourite courses from our evening was the dish of grilled eggplant. It was a well-conceived dish that took full advantage of the eggplant’s most notable characteristic – its supple flesh. The thick pieces of eggplant were adorned with caramelized miso.  The creamy eggplant flesh melted in the mouth in a manner similar to unctuous pork fat. This gem of a vegetarian dish was one that commanded respect.

Fragrant duck breast, red den miso, snow pea tendrils, mikan marmalade

Matched with: 2013 Pinot Noir from our good friends Tarra Warra

The slices of duck breast were cooked to a rarely found perfection, allowing the rich flavour of the duck to shine through. The umami-laden miso worked well with the sweet and sticky mikan marmalade. Together, they provided the crowning element to this luxurious dish.

Soft shell crab tempura, ponzu gel, kohlrabi remoulade

Matched with: Ryukyu Awamori Shochu

A commendable modern rendition of a traditional Japanese dish, the batter was ethereally light and crispy. The soft shell crab which sat within the batter was fresh and most memorable. The tangy ponzu sauce was the perfect accompaniment which cut through the rich oiliness while the kohlrabi remoulade provided a refreshing interlude between the tempura pieces.

Sushi moriawase

The nigiri was expertly crafted and the plump, pieces of fish were incredibly fresh. It is clear that Saké is using only the freshest, highest quality seafood.

Goma

Matched with: Kokuto Umeshu

Pleasing to both the eyes and palate, this dessert of caramelized white chocolate, chocolate mousse sesame praline and sesame ice cream was simply outstanding. The mellow, milkiness of the white chocolate paired exceptionally well with the creamy mousse. Eaten together with the sesame ice cream, this dessert was the most balanced of flavour explosions and textures. An exemplary display of Saké s versatility.

Revel in Executive Chef Wayne Brown’s innovative and ever-changing menu and to indulge in mouth-watering dishes that combine the very best of modern and classic Japanese, served with a cool nod to the much-loved local Melbourne flavours. All dishes are accompanied by an extensive cocktail, wine and unique saké menu, designed to enhance flavours and ensure the Saké dining experience is unforgettable.

Location: Hamer Hall, 100 St Kilda Road, Melbourne

Phone: 03 8687 0775

Link: http://www.sakerestaurant.com.au/melbourne

Cuisine: Japanese, Sushi, Wine Bar

Saké Restaurant and Bar

Gastrology bloggers dined courtesy of Saké.

With a unique menu that features contemporary sushi alongside traditional Japanese dishes, Executive Chef and sushi master Shaun Presland brings Japanese food and culture to life at Sake.

The menu changes with the seasons and is matched to a range of premium imported sakes, allowing guests to experience the Japanese tradition of delicately balancing flavours.

At Saké, food and sake pairing is a key focus, as the different flavour elements in food can be altered when matched to the right sakes. Trained in sake appreciation, the exceptional staff happily guide guests through the extensive sake menu. 

With a range of styles featuring flavours ranging from floral and fruity to nutty and earthy, appreciating the subtle balance is something exciting that Sake is keen to share with diners.

Aburi sushi selection (5 kinds of seared nigiri)

The nigiri was expertly crafted and the plump, sweet scallops beggared belief - they were some of the most delicious we have encountered, ever. It is clear that Saké is using only the freshest, highest quality seafood.

Kingfish jalapeño yuzu soy, jalapeño slices & coriander

The kingfish was a positive highlight. The thick slices of very fresh kingfish were served with yuzu soy, jalapeño slices and coriander. The dish was notable for the quality of the kingfish and the interplay between the tartness of the yuzu soy and perfect hint of spice from the jalapeño. It was a simple but well executed dish.

Steamed prawn dumplings 6 pieces of Chinese-inspired shumai with spicy ponzu

The steamed prawn dumplings prevailed in both taste and texture. Delicious prawn fillings were encased in a blissfully silken rice noodle casing and was an absolute delight when bathed in a mind-blowing spicy ponzu concoction. Possessing the perfect amount of heat and tartness, these dumplings certainly tantalised our taste buds.

Wagyu new style thin slices of wagyu beef lightly seared with hot oil & finished with ginger, chives & yuzu soy

The Wagyu dish contained delicate slices of rare Wagyu, served with a beautiful yuzu soy sauce. The accompaniments of ginger and chives worked wonderfully to draw out the robust beefiness of the Wagyu and enhance the meat with extra flavours. We adored the melt-in-the-mouth texture of the slices that had been perfectly cooked.

Scampi tempura crunchy tempura scampi tails with sweet ponzu, coriander & jalapeño slices

A commendable modern rendition of a traditional Japanese dish, the batter was ethereally light and crispy. The scampi which sat within the batter was fresh and most memorable. The tangy ponzu sauce was the perfect accompaniment which cut through the rich oiliness while the coriander and jalapeño slices provided a refreshing and spicy interlude between the tempura pieces.

‘Glacier 51’ Patagonian toothfish grilled miso-marinated sustainable toothfish & lemon

We were presented with a beautifully fresh, vividly white piece of ‘Glacier 51’ Patagonian toothfish which had been cooked to perfection. We were blown away by the silky texture and the golden-brown charred bits of caramelised miso on the fish. It was a stunning dish.

Dessert platter 

An assortment of Japanese inspired desserts, each item was a welcome departure from the mundane items usually found and offered its own unique characteristics – from the enjoyable green tea churros to the smooth, rich consistency of the ice creams, to the vibrant flavours of the Japanese yuzu tart to the beautifully made green tea “kit kat”.  An exemplary display of Saké s versatility.

Saké exceeds expectations. Using traditional Japanese ingredients and techniques as the base, each dish on the menu is made Saké’s own with unique flavours and textures. Whether dropping in for cocktails, pulling up a seat at the sushi bar, or settling back with friends for the evening, it’s a fresh experience for guests to savour.

Location: Hamer Hall, 100 St Kilda Road, Melbourne

Phone: 03 8687 0775

Link: http://www.sakerestaurant.com.au/melbourne

Cuisine: Japanese, Sushi, Wine Bar

St Kilda's Food-focused Amazing Race

Gastrology took part in St Kilda's Amazing race courtesy of Miss Jackson, St Kilda Rickshaws, Monarch Cakes, Babu Ji, Ichi Ni, Il Fornaio, St Kilda Bowls Club, Milk The Cow and Bar di Stasio.

Gastrology recently took part in St Kilda Tourism Association’s inaugural St Kilda Culinary Amazing Race Around The Globe which was organised by the lovely Jessica Williams from Tyrrell Publicity & Promotions.

Located 6 km from the city centre, St Kilda is Melbourne’s seaside playground and is much-loved by residents and visitors alike.  St Kilda is renowned for its expansive view of Port Phillip Bay, safe sandy beach, palm-lined Esplanade, huge range of beach activities, blue skies, gorgeous sunsets, lovely parks and gardens, great restaurants, bars and cafés, fabulous old buildings and stunning architecture, plus its colourful past and present.

The aim of the inaugural St Kilda Amazing Race was to showcase St Kilda as a major dining destination in Melbourne – profiling many different eateries and dining options on both Acland and Fitzroy Street. 

9.30 am – Miss Jackson

Location: 2/19 Grey Street, St Kilda

Phone: 03 9534 8415

Link: http://www.missjackson.com.au/

Cuisine: Coffee, Modern Australian, Breakfast/Brunch

The first stop in the St Kilda Amazing Race journey was Miss Jackson. We loved the cafe's laidback vibe, laneway location, attentive staff and delicious fare. 

We especially loved the quality coffee on offer and the homemade crumpets. Soft, fluffy and moist, these crumpets were an absolute treat and were served with a decadent Raspberry Butter. 

We were also spoilt with fresh croissants from Woodfrog Bakery (located on Fitzroy Street). The croissants were baked to perfection. giving the outer layer a nice crisp bite and finding the perfect balance between sweet and savoury.

We were then introduced to our drivers for the morning who were waiting patiently out front, ready to escort us around the bay. 

Tour of St Kilda via Rickshaw

Phone: 0421 196 737
Link: http://stkildarickshaws.com.au/

The St Kilda Rickshaws is a new initiative in St Kilda – an exciting, safe and environmentally friendly, alternative mode of transport around St Kilda. 

Fifteen minute jaunts on one of the three wheeled cruisers costs $15.00 for two people – or, for $90.00, book a one hour voyage for a deep insight into the various pieces of St Kilda that makes it one of the most interesting areas in Victoria. 

With Nate leading the way, we were safely delivered to Monarch Cakes after a quick jaunt down The Esplanade.

10.30 am - Monarch Cakes

Location: 103 Acland Street,  St Kilda
Phone: 03 9534 2972
Link: http://www.monarchcakes.com.au/
Cuisine: Bakery, Coffee, Desserts/Ice Cream

Monarch Cakes have been doing what they do for over 75 years and the proof is, quite literally, in the pudding. Staying true to their Polish roots, many recipes have originated from their shop in Poland. Every cake is made fresh using raw ingredients in their most natural form.

We took home Monarch’s famous Chocolate Kooglhoupf. The cake is marbled with white cake and chocolate fudge and is beautifully soft and moist. It was certainly a special treat. 

Monarch Cakes continues to be a St Kilda gem. It is the perfect place for cake and coffee or, if you prefer, to takeaway for a guilty pleasure at home.  

11 am - Babu Ji

Location: 4-6 Grey Street, St Kilda
Link: http://babuji.com.au/
Cuisine: Indian, Vegetarian

We were greeted at Babu Ji by owner Jesse and their Head Chef – alongside Hindu Disco music and quirky images of 1970s porno-moustached “Babus”.

We sat around the grand Chef’s table and enjoyed a variety of Indian meals. Each dish was an experience – a long way from the regular butter chicken experience Melbournians are so used to.

Papdi Chaat

The first course of Papdi Chaat, also known as India's "nachos and salsa", comprised of a generous shared plate of chickpea crisps, coriander salsa, potato and chickpeas, tamarind drizzles and yoghurt. It was absolutely delicious. With a slight kick and beautiful marrying of textures and flavours, we could not help going back for more.

Yoghurt Kebab

The Yoghurt Kebab was outstanding. A plump fritter-like sphere sitting atop a bright pink, unctuous sauce, we loved the balance between sweet and savoury that the dish struck.

Tandoor King Prawns

Straight from the tandoor, the King Prawns were beautifully charred and tasted incredibly fresh.

Gol Gappa

A popular Indian street snack, the Gol Gappa was addictively delectable - tangy, spicy, sweet and surprising.

Fish Curry with Flathead with Premium Aged Basmati Sella Rice

The Fish Curry arrived at the table for our “Guess the Ingredient Challenge”. While we failed miserably in guessing the ingredients, we had no trouble putting this dish away.

12 pm - Ichi Ni

Location: 12 The Esplanade, St Kilda
Phone: 03 9534 1212
Link: http://www.ichini.com.au/
Cuisine: Japanese, sushi

Before we knew it, we were back in the Rickshaws and on our way to a second lunch at Ichi Ni. 

Located on The Esplanade overlooking the bay, Ichi Ni's alfresco dining area is the place to go for Japanese food in summer. It was exciting to hear that Ichi Ni has a future operation in the works, Ichi Ku, in Fitzroy which is due to open in the next two months. 

We loved the beautifully fresh rice and ingredients that Ichi Ni uses to make their sushi and were excited to learn how to "roll" for our next challenge - sushi rolling.

Sushi rolling proved more difficult than expected – but it gave us the opportunity to discover just how delicious really fresh sushi can be. 

1 pm - Il Fornaio

Location: 2 Acland Street, St Kilda
Phone: 03 9534 2922
Link: http://www.ilfornaio.net.au/
Cuisine: Modern Australian, Coffee, Breakfast/Brunch, Desserts/Ice Cream

After 2 lunches, we welcomed a caffeine hit at Il Fornaio.

Barista Matt told us all about the Official Coffee Competitions – where it is all about flavour, symmetrical patterns and colours and perfectly stretched milk.

It was back to breakfast time when Il Fornaio Head Chef Simon Turner arrived at our round table with the Coffee and Orange Juice Bircher and a pile of bacon.

Coffee & orange juice bircher

The Coffee and Orange Juice Bircher Muesli was stunning. Flavoured with sweet blood orange juice, heady St Ali coffee, creamy yogurt, hazelnut, coffee crumb,  date confit and blood orange crackers, this was an amalgamation of breakfast favourites that wow-ed the senses.

Simon Turner has an impressive background with upmarket restaurants like the Royal Mail Hotel, Attica and Aria – and is now a spokesperson for Kindred Organics Quinoa and a consultant for PROOF – Pasture Raised On Open Field – eggs, promoting cutting edge pastoral techniques with much stricter parameters then free-range.

His bacon was also to die for – the pigs are purchased as piglets in Castlemaine, fed to Simon's grain profiles, ethically butchered, cured and cut in house.

Il Fornaio was included in 2013’s Melbourne's Best Cafe` Bakery, Melbourne's Best Cheese Shops, and Melbourne's Best Pies and received 1 cup in The Age Good Food Guide 2014.

Simon is also about to launch a new set of products available to consumers from his business “The St Kilda Preservation Society” – in which a selection of condiments – that are already used in select St Kilda businesses – will be marketed to the public with St Kilda based labels like Luna Park, The Esplanade etc. 

1.45pm - St Kilda Sports Club

Location: 66 Fitzroy Street, St Kilda
Phone: 03 9534 5229
Link: http://stkildasportsclub.com.au/

After all that food it was time to work some of it off with a game of Lawn Bowls at St Kilda Sports Club – which will celebrate its 150th year in 2015. 

A bowling lane can be hired for $200.00 for two hours – and drinks are available from the bar at bar prices – darts and pool can also be played inside the clubhouse. 

We also got to have a special sneak peak of the original locker room of St Kilda Sports Club – which is still in its original form from when it was built in 1876. 

With the dropping out of the old Fitzroy green (in 1927) and the old Prahran (in the early seventies) St Kilda has become the second oldest existing club in Victoria, and in Australia.

3 pm - Milk The Cow

Location: 157 Fitzroy Street, St Kilda
Phone: 03 9537 2225
Link: http://www.milkthecow.com.au/
Cuisine: Cheese, Coffee, Desserts/Ice Cream, Wine Bar

After some time barefoot on the green – we crossed Fitzroy Street to Milk The Cow for some wine and cheese. 

Laura and Andrew, the cheese and wine connoisseurs of the venue, introduced our cheese and wine flight pairings.

We savoured and devoured our wine and cheese tasting flight which included a red wine soaked cheese, a creamy blue, a Dutch delicacy and a six month old Manchego (which was everyone’s favourite).

4 pm - Bar di Stasio

Location: 31 Fitzroy Street, St Kilda
Phone: 03 9525 3999
Link: http://www.distasio.com.au/about/bar-di-stasio/
Cuisine: Italian, Cocktails

And lastly – it was time to finish the day with some Italian inspired cocktails and Negroni at Bar di Stasio – the relatively new addition to St Kilda cullinary institution, Cafe di Stasio.

Featuring an elegant stone bench top and knowledgeable and cheerful waitstaff, the space is perfect for casual drinks in a sophisticated environment. 

Restaurant Manager Mallory looked after our group with some refreshing bitter alcohol, eggplant chips, fried potato skins and chicken pate toasts. 

We loved the classy and elegant setting. 

The Amazing Race ended with six incredibly satiated and happy foodies, chatting in Di Stasio Bar. We all left with a new appreciation for the food venues of St Kilda and cannot wait to come back for more!

Takeaway Review: Salon de Sushi | Ordered in via Menulog

Gastrology bloggers dined courtesy of Menulog.

Location: 293 Clarendon St South Melbourne

Phone: 03 9939 3723

Link: http://www.salondesushi.com.au/

Cuisine: Japanese  

Overall Impression: 7/10

We recently ordered in a Japanese feast to enjoy at home via Menulog's Southbank Take-Away Restaurants link. We have visited Salon de Sushi on several occasions and have been consistently pleased by the quality of their nigiri and sushi. 

We were pleased that our delivery arrived as scheduled.

The selection of nigiri we ordered tasted fresh with sushi rice that was desirably moist. Of particular note were the scallop nigiri and eel nigiri. The scallop nigiri was well crafted. The sweet scallops were absolutely delicious. The slices of grilled eel that lay upon the eel nigiri were cooked in a lovely sweet soy sauce. We loved the fatty flesh that melted away in our mouths.

Salon de Sushi is one of the better value Japanese cuisine that Melbourne has to offer. While not the best Japanese cuisine we have tasted, the reasonable price tag, delivery convenience and quality ingredients used makes this restaurant one we would highly recommend.

Menulog is No.1 For Online Takeaway in Australia. Read more about Menulog here!

Review: Sakura Kaiten Sushi | Fairfield Park Boathouse & Tea Gardens | Koutouki Cafe | Pud Thai Vs. Pho | China Bar

Sakura Kaiten Sushi

Sakura Kaiten’s sushi train has become a popular and distinctive eating out experience in Melbourne.

Prepared by chefs and instantly send on your way, Sakura Kaiten’s sushi train is a dining encounter that satisfies all types. 

Sakura Kaiten is certainly worth a visit for any avid sushi eater. While we found what was on offer on the pricier side and lacked traditional sushi styles, we enjoyed the modern Japanese fusion take on some of the selections.

Fairfield Park Boathouse & Tea Gardens

Set in an amazing location, Fairfield Park Boathouse is the perfect place to laze the afternoon away. What is on offer is simple but the food is not the main reason for its popularity.

We loved the incredibly friendly service and the coffee is not bad too. With a view like that, it's quite a special spot.

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Koutouki Cafe

Koutoki Cafe is a neighbourhood gem. 

Serving good Greek food in seriously generous portions, in a welcoming environment it is one of our favourite places to visit. The restaurant immediately welcomes you and you feel like you've come home.

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Pud Thai vs Pho

Pud Thai Vs. Pho serves cheap, cheerful and delicious Thai and Vietnamese cuisine. Located on lovely WTC South Wharf, the restaurant allows for BYO too. 

A brilliant place to catch up with friends that won't break the bank. 

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China Bar

China Bar is a family-friendly, all you can eat Chinese eatery. The desserts are not great, but the savouries are of a pretty good standard. We enjoyed the roasts in particular.

Where quantity is a quality in itself, China Bar reigns supreme. All in all, a great place to stuff your face.

Restaurant Review: Akachochin

Location: 33 Dukes Walk, South Wharf
Phone: 03 9245 9900
Link: http://www.akachochin.com.au/
Cuisine: Japanese, Sushi
Overall Impression: 7.5/10

An elegant and modern Tokyo-style bar, Akachochin serves authentic Japanese cuisine presented in a modern way.

I was spoilt by fellow S***** S***, Alanna with a lunch at Akachochin recently (apparently it was my “half birthday”!).

We decided to share two different $20 lunch sets. One from option 1 and the other from option 2.

Option 1

As Alanna, didn't feel like sashimi, the restaurant was accomodating enough to swap her sashimi with a fresh salad.

Option 2

While there were many highlights to our lunch at Akachochin, of particular note were the chirashi and the teriyaki chicken.

The chirashi contained a wonderful variety of raw delights. Every piece of fish was extremely fresh and plump.

When the dish arrived, the chicken was glistening with the teriyaki sauce and the soft white flesh looked succulent and tender. We were pleased to find that the dish tasted better than it looked. The slices of chicken were cooked to perfection - it was absolutely delicious.

Akachochin does a fantastic lunch special. Generous servings assure that your stomach will be satisfied and the speedy service ensures you will get back to the office within the hour. At $20, the lunch sets exceed expectations both in quality and quantity, ranking favourably to the lunch sets offered at other city Japanese restaurants such as Kenzan, Shoya, Yu-U and Hako.

 

Special thanks to lovely Alanna for this wonderful treat!

Restaurant Review: Sushi Monger

Location: 17/ 309 Bourke Street, Melbourne
Phone: 03 9663 0899
Cuisine: Sushi, Japanese
Overall Impression: 7/10

Believe the hype. With an appropriately simple and fresh menu, Sushi Monger ticks all the right boxes. With an emphasis on fresh and high quality ingredients, it certainly aims to please and does! Their house-made miso soup is certainly commendable and a notch above the average MSG-ridden stuff.

3 sushi rolls and miso soup $6.80

Teriyaki Salmon $9.80

Sushi Monger is one of the best under $10 lunch options in the CBD. The food served is fresh and the prices are very low. There is always a long queue during the weekday lunch hour rush but the staff are efficient enough so everyone gets fed pretty quickly.

Restaurant Review: Gekkazan @ GPO

Location: 28g Postal Lane, 350 Bourke Street, Melbourne
Phone: 03 9663 7767
Cuisine: Japanese, Vegetarian, Sushi
Overall Impression: 8/10

From the people that brought you Kenzan on Flinders Lane, Gekkazan @ GPO is a delight.

The menu features the most authentic and fresh tasting Japanese food which justifies the slightly dearer prices.

I can never go past the spider sushi – the crispy morsels of tempura soft shell crab are to die for. 

The only downfall is its popularity. It is almost impossible to get a seat during the weekday lunch hour rush but if you don’t mind takeaway, Gekkazan certainly delivers.