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. 

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.

Osaka: Taian

Today's post is about my dining experience in Osaka at the 3 Michelin starred Taian.

Taian opened in 2000 and is run by chef Hitoshi Takahata, who trained for 15 years at Aji-Kiccho in Shinsaibashi. Seating only 17 people in the restaurant, Taian was one of the smaller restaurants we had visited in Japan.

A little stone garden inside the restaurant.

Regardless of its small size and being quietly tucked away in an alleyway, Taian proved to be an enjoyable dining experience. Chef Takahata mainly focuses on traditional Japanese dishes but on occasion sneaks in more westernised elements to his dishes.

Our night began with a drink. I being a big fan of plum wine naturally had to try their house-made plum wine. It was so nice and sweet, I had to have a second glass.

Our first course was an assortment of dishes. I don't quite recall what everything was... but I remember being really excited to try all the new flavours and textures.

Next was a flavoursome soup with Abalone. That delicate floating thing in the middle is made out of potato, it was softly encasing some more vegetables inside. This dish was a fine example of the chef's creativity with presentation.

Our soup was followed by an assortment of sashimi and a small side of marinated shrimp. As one would expect our sashimi was fresh and delicious and the shrimp was soft but extremely flavoursome. 

At the beginning of our meal, we were asked to choose a main so we decided on Kagoshima Beef and Porks spare ribs with a red wine sauce. We had a lot of good beef during our time in Japan but the beef at Taian left a big impression on me. You can just see the marbling in the picture.

Our beef was perfectly cooked so it was incredibly tender and simply melted in your mouth. The spare ribs were tender and fell of the bone with a lovely sauce that gave more depth in flavour.

Next was Deep Fried Ginseng root with Crab Harumaki. I personally enjoyed the flavour of the ginseng root but my boyfriend found it very bitter. However we both agreed that the crab was delicious and sweet, which was very suitable after the bitterness of the Ginseng root.

Our next dish was Onion soup with Oysters. Although not very traditional Japanese flavours, both the soup and oysters were rich and creamy, which blended together perfectly.

Next was more traditional and humble flavours. A bowl of mushroom rice, some pickled radish and a warm bowl of miso soup. Very simple but distinctly Japanese flavours, simply divine.

We ended our meal with a lovely Pear Jelly with assorted fruit and just a splash of pear brandy. A simple and sweet way to conclude our night.

The restaurant is mainly served by Chef Takahata's wife, who is an incredibly lovely woman. She was dressed in a traditional kimono and showed us courtesy with kindness and grace.

Being the youngest in the restaurant sometimes has its perks as well. Chef Takahata's wife brought out the bottle of pear brandy for us to have a look at, as well as their cute little Michelin man. It was such a small but sweet gesture. 

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Taian was our last fine dining experience in Japan and I'm glad we had such a great time. We enjoyed incredible food, whilst watching the skilled chefs work in front of us. We were shown such courtesy and kindness, it left a deep and lasting impression on me as both the head chef and his wife bowed to us at the door and watched us walk out of the alleyway. The image of them standing together waving goodbye at the doorway of Taian is something I won't easily forget.