Hanaichi, Southland

Cheap, fast. Value to price ratio high. Very high.

3.5 / 5 yums! 
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Where? Shop No. FC307, Westfield Southland, 1239 Nepean Hwy, Cheltenham, VIC
What? $7

Kokoro Ramen, Melbourne

An Australian summer is a strange time of year to be opening a hot soup noodle joint. But that only serves as an early preview to what we could be getting stuck into come winter.



Gyoza



Tonkotsu Shio with char siu.



Tonkotsu Miso with spicy mince pork.



Tonkotsu Shoyu comes with a generous slab of pork belly, char siu and that creamy yolk half egg . A broth that is clean, natural yet deliciously fatty.



Tonkotsu Miso with soft shell crab – a richer, spicier flavour, the soup silky with fattiness. Gonna go straight to my hips.

The Japanese noodle dish is king as rice is sent to the back page of the menu. Keep it there. The ramen Melbourne had to have.

3.5 / 5 yums!
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Where? 157 Lonsdale Street, Melbourne, VIC
What? Ramen $13+

Tokyo Sake, Ringwood North

Move past the Japanese souvenir shop and you’ll find a friendly, relaxed Japanese local doing all the classics.



Seaweed salad



Gyoza – more like the Korean style mantu.



Okonomiyaki



Tempura & cold soba noodles with dipping sauce – refreshing



Generous sushi and sashimi platter



Rolls


3.5 / 5 yums!
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Where? 174 Warrandyte Road, Ringwood North, VIC
What? Around $15-20 per person a-la-carte

Sushi Monger, Melbourne

Judging by the line that averages 25 people during peak lunch hours, this sushi dealer has the addicts on the hook. It’s a cute space about the size of a large bedroom that pumps out the good stuff, from dons, soup udons and handrolls.



Teriyaki Chicken



Katsu Curry – a mildly spicy smooth roux over crispy crumbed meat.



Salmon Avocado – fluffy, slightly vinegary sushi rice, well proportioned avocado and fish.

My crack is the Salmon and Tuna Mix Chirashi Zushi with dollop of mayo, a sticky sweet soy sauce over the rice, marinaded sliced shitake and wakame seaweed with a spicy salmon roll. I can’t wait for my next fix.


4 / 5 yums!
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Where? 309-325 Bourke Street Mall, Melbourne, VIC
What? Around $10

Shira Nui, Glen Waverley

Glenny is probably more known for it’s Asian cheap feeds than a culinary destination. Yet there is one place that’s managed to outlive KFC on the Siberia strip of Springvale Road. It is Shira Nui, a modest Japanese restaurant with a master sushi artist at the helm of an open sushi bar which stages the construction of tasty parcels that will be delivered to your mouth.



Cod, Lemon Juice, Fish Roe



Grilled Salmon – a peppery, herb mixture lightly coats the red flesh



Marinated Mackerel



Grilled Beef – a typically Japanese salty-sweet marinade flavours the meat



Arc Shellfrish, egg yolk vinaigrette



Spicy Tuna Tartare, avocado, Fish Roe



Seared Tuna Steak



Marinated Kingfish Belly



Oyster mornay



Black Sesame Crème Brulee, Green Tea Ice Cream

I wouldn’t count on exactly the above being served the time you visit, because the fun thing about the bar is that it is a chef’s selection and you tell him when to stop the savouries (subject to dietary requirements). If only I was a bottomless pit.


4 / 5 yums!
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Where? 247 Springvale Road, Glen Waverley, VIC
What? Chef menu at least $60

Iron Chef Kazu, Highett

Iron Chef Kazu turns that dream into a reality. Tucking into a bento box with a view of people self servicing… their Toyota Echo.



This is a Japanese roadside diner nestled into Fueltown petrol station that takes on the name the Gourmet Academy’s highest honour. Though they haven’t exactly channelled Michiba’s elegance in the simple cafe style Japanese dons and sushi, the surprise is there’s also a touch of Masahiko Kobe with a few Italian pasta choices.



Living up to the Aussie roadside diner standard, end of day sushi rice doesn’t make for good sushi, kaarage is just battered chicken without a peppery spice, but the the eggy sauce on the katsu-don recommended. So on the presentation of these three dishes, Kazu probably won’t be hearing “Tetsujin Kazu” at the end of the show that often.

2.5 / 5 yums!
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Where? Shop 2 / 1152b Nepean Hwy, Highett, VIC
What? Plates around $10

Left to Right : Salmon sushi, Katsu-Don, Chicken Kaarage

Shoya, Melbourne

I’m raging. My entire body is against me. Blood is boiling. Tastebuds jostling and fist bumping to hurt. Blurred vision. Waistline expanding. Diagnosis: symptoms of Shoya withdrawl. Having suffered from a lack of eating fitness at JR recently, it was back to fine form to consume a smashing omakase.

Shoya is a multi level Japanese eating haven, with one area dedicated for the finer things. Wood and moody down lights provide an intimate warm arena, spot lighting a commanding bar area where the expert chefs prepare amazing deliciousness respectfully using basic Japanese flavours, ingredients and techniques, mashing in a few Western things, with a few visual theatrics that will have your eyes wanting to grow multiple mouths.



Salmon Carpaccio: wasabi in mousse form takes the edge off the heat, a garnish of earthy shaved truffles always welcomed.



Tempura Lobster: cream cheese and spiced miso concoction makes anything look good but on top of a bit of luxurious crustacean goes very nicely.



Hatching Ocean Egg: silken egg custard littered with scampi tail and spinach puree at home in its hollowed shell.



Assortment of Sashimi: Yep, that’s an ice ball. A ball of ice.



Beef spinach roll: Grissom would have had difficulty finding evidence of the spongy spinach soufflé surrounding stewed to submission tender ox tongue drizzled with a sticky sweet yet savoury soy beef jus. Except in my stomach.



Crab Tempura: Battered Snow Crab leg was heavy handed with the salt.



Umeshu and sake sorbet: palette cleansing.



Tai Somen: grilled snapper and wheat noodles overcooking in the bonito konbu dashi that overall is a ramen-lite.



Wagyu, black truffle, enoki, shiitake miso sauce: steak and mushroom sauce garnished with shaved $100 bills… keep your whoop whoop inside.



Mixed rice: chicken, veggies and mushrooms



Chef’s Desserts: Come back to normality with the chocolate slice after the strange, densely creamy, slightly savoury sea urchin cheesecake.

Shoya serves up the micro plates of goodness that has puts your body on a very high peak. What a crash when it comes to an end.


4.5 / 5 yums!
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Where? 25 Market Lane, Melbourne, VIC
What? Omakase $120, higher for more extreme versions