Wayo - Flemington

For authentic Japanese fare Flemington isn't exactly the first place that comes to mind but with quality and diversification on the rise in the western suburbs, small but honest places like Wayo are starting to pop up.

A casual Japanese eatery a far stretch from your usual California rolls and seaweed salads. The menu offers a variety of entrees and some wholesome rice dishes. It's mostly self service, where you order your food at the counter and help yourself to the cutlery not unlike Don Don or Hanaichi. The big difference though is the food.

It's definitely a longer wait than ordinary vendors of bento or katsu curries but it is well worth it. Most of the food is cooked to order and you can watch the staff fry up your katsu or cook your teriyaki chicken behind the counter. It takes longer but it somehow feels and tastes more authentic and homey.

The Agedashi tofu was tasty and I polished my katsu curry off at an alarming pace. It was so damn satisfying, especially in this weather. If you're ever in Flemington, skip the usual kebab or laksa and tempt yourself with a teriyaki chicken Don with a poached egg instead.

286 Racecourse Road, Flemington
ph: (03) 9376 5484
Trading hours: Tues - Sat 12pm - 3pm 
5:30pm - 9:30pm

Akachochin - Thursday Night Sushi Omakase

Akachochin on South Wharf, easily my favourite Japanese restaurant in Melbourne has recently started doing Sushi Omakase on Thursday evenings. 

Omakase roughly translated means 'leaving the decision to someone else' in other words the Chef decides the menu for the evening.

Head Chef, Kengo Hiromatsu (pictured above) creates several courses of incredible nigiri sushi comprised of the freshest catches of the day.

Nigiri sushi is the harmonious marriage of technique and fresh produce. Using extreme precision and his attention to detail, Kengo transforms gorgeous cuts of fish into luxurious mouthfuls with the perfect balance of rice and fish. 

My favourites of the night were the Otoro, scallop, sea eel and scampi sushi. They were rich, well balanced and sweet. Just the way I like my sushi. Akachochin's sushi omakase is also incredibly good value at $60pp. For such a humble price, you get world class sushi served in a beautiful space with top class service. I strongly recommend sitting at the bar as it allows for good conversation with Kengo whilst watching him expertly prepare each piece of sushi.

Since my first visit 2 years ago, Akachochin have been nothing less than amazing and I am still impressed each time I visit. I doubt I'll ever go back to Nobu when Akachochin is just across the road.

(special thanks to Carmen for providing some photos) 

Kong BBQ - Richmond

Chris Lucas (of Chin Chin and Baby) has transformed Pearl Cafe into the new and highly anticipated Kong BBQ restaurant, where BBQ Pit Master Briggs prides himself on using only natural chemical-free charcoal and sustainable Australian hardwood. Inspired mostly by Japanese and Korean food, Lucas is turning kimchi, every Korean's staple side dish into one of Melbourne's newest "food trends".

The menu is packed with bold Asian flavours where you can start with a small dish of raw fish or beef tartare, follow it with some buns or wings and then move onto a larger tray of some tasty BBQ.

The best way to try a bit of everything is to order the Kong Bossam tray, where you can sample all of the beef, chicken and pork. The kimchi is also much better than the kimchi I had at the pop up on Collins. 

The pork belly in particular was my favourite. Thick cuts of melt in your mouth pork belly wrapped in lettuce with just a touch of walnut ssamjang and kimchi is simply sensational; The added crunch of the crispy crackling just completes it.

If you can muster enough room for dessert, try the coconut sago with passionfruit and pineapple. It combines all of my favourite flavours in one gorgeous trifle. If not end your meal with something from their extensive drinks list. A smooth glass of umeshu on the rocks perhaps? 

Rue & Co. - CBD Pop up

Rue & Co have brought to our CBD 3 pop up restaurants to add to Melbourne's growing street food culture.

Today I tried Kong BBQ, an Asian bbq pop up located on Collins Street. Although bbq is written in Japanese on their sign, the place focuses on Korean inspired flavours. Their menu includes fried chicken, bo ssam (lettuce wraps), steamed buns, soups, salads and sandwiches.

All the meat is cooked very well. My wings were moist and covered in a rich Gochujang glaze and our pork belly had a crispy crackling. I found their kimchi was saltier than most though. 

If you're not feeling Asian food, next door to Kong BBQ is Jimmy Grants (George Columbaris' souvlaki joint) and St Ali's church of secular coffee (they play some pretty awesome music too). 

They'll only be around for 6 months but I really love that Melbourne is trying to build a street food scene. It's definitely one of the things that our city is lacking. I think everyone should experience the joy of snacking on freshly grilled meats whilst sitting outdoors on a cold winter's day. 

Northern Light - Collingwood

Northern light is a recently opened bar and eatery that is quickly becoming a new favourite on Smith street.

Adam Liston, co-owner and head chef was influenced by his time in Shanghai and has created a constantly evolving menu with Japanese, Korean and Chinese influences. 

Having fresh sashimi, succulent wagyu and grilled scampi being a few of its many offerings, I found myself ordering practically everything on the menu. Every dish is an ingenious embodiment of Asian street food flavours with just the right amount of finesse, but any chef that shares my love for Asian food and mayonnaise has already stolen my heart.

All the food is designed to be shared in the laid back atmosphere with exposed brick and mahogany surroundings, where one can knock back a few Sapporos whilst snacking on some bincho tan grilled skewers.

Make sure there's room for dessert though. Northern light's notorious ice cream sandwich was without a doubt amazing. A revelation that apparently took the chef several years to perfect. The bitterness of the dark chocolate biscuit with gooey caramel and green tea ice cream was a well balanced and heavenly combination of flavours, simply a must try

Izakaya Den - CBD

Hidden away obscurely on Russel Street, Izakaya den is an incredibly stylish and modern looking venue with a lengthy bar that seems to go on forever.

The decor is minimalist and the menus projected on the wall add to its Japanese flair, which just emphasizes style and function. Not to mention it's small but well organised open kitchen where the many chefs prepare your meals right before your eyes. Nothing is more reassuring than knowing the kitchen has nothing to hide.

Moving onto the food!

These are scallops with garlic butter and soy 

Gotzinger Pork sausages

Wagyu beef with a side of pickled cauliflower 

Spicy Tuna Tataki (I LOVE TUNA)

Duck Liver Parfait with Crispy Wonton skin

Sweet Japanese Pumpkin Creme Brulee

Everything was delicious and cooked to perfection. The scallops were succulent, the meat well cooked and properly rested, everything just bursting with flavour. My only fault would be that there wasn't enough wonton skin for the duck liver!

I washed our meal down with a lovely glass of Umeshu and Matcha tea, one of the few selections on their extensive drinks list. I highly recommend this place but try to go on a quiet night as they don't take bookings and the place can fill up fast.

Supernormal スーパー・ノーマル - Flinders Lane

Supernormal Kitchen's has relocated to its new and beautiful location on Flinders Lane. Adding another restaurant to Andrew McConnell's vast repertoire, Super Normal is his interpretation of Asian flavours inspired by his time spent abroad.

 

The space is modern and clean but with subtle traditional Japanese touches; especially because of the cloths hanging above the kitchen. McConnell has successfully encapsulated the unique Japanese style of blending traditional and modern aesthetics

Supernormal's menu is meant for sharing with a selection of raw dishes, dumplings or bao, veggies and larger meat dishes.

I thought the Pig head bao in particular was really good. He used an unconventional part of the pig but deep frying and packaging it in a Taiwanese bao was a great way of presenting it to a Western palate. The saltiness and spice of the sauce and the acidity from the pickles balanced out the flavours as well. We ordered a second helping before I even finished my first.

With McConnell in the kitchen, everything came out swiftly and beautifully. He did very well to capture typical Asian flavours, whilst eating I was reminded of my own travels through China and Japan.