Kazuki's Japanese Restaurant

Kazuki-san is still the executive chef at the restaurant but now he has mostly left the kitchen duties to chef Anthony Hammel, who has a fresh vision and always has special creative ideas for dishes. eat. He always had a concept that “makes everything count” which meant that even chicory, which garnished a delicious duck breast with shiitake, radicchio and black garlic, was on a plate. Because of its bitter taste, not just because of its bright, pretty green color.

You have two choices when it comes to dining at Kazuki, you can choose the optional five-course meal for $130 per person or the optional seven-course menu for $160 per person. The dishes here are so rich and unique that you will have to spend a lot of time because you do not know which dish to choose. You can try the dish with small meaty Goolwa pipis on the shell cooked in a little broth with ginger and soybeans. Or the dish with the divine combination of chicken liver, umeshu jam and added sweet and sour taste from plum dust sprinkled like icing sugar on top. Crispy nori seaweed topped with taramasalata ice cream and salmon roe soaked in sake are also a great side dish. The only caveat is that you definitely have to order yuzu sake to accompany it because it will enhance the taste of the dishes here significantly, this is a perfect choice when you go to a restaurant Japan.

Opening hours: Friday - Sunday 12:00-15:00; Tuesday - Saturday, 18:00 - 12:00

Tel: 03 9349 2223

Web : www.kazukis.com.au