Future Future — Restaurant in Melbourne

Future Future is a modern Japanese restaurant, taking its inspiration from the motherland but adding its own Melbourne twist to it. The fit out is modern and contemporary, accurately reflecting their menu. You can either choose to dine from the Chef’s Omakase (9 dishes for $79pp) or from their A La Carte menu. They also have a private dining space for events for up to 30 guests.

Our highlights of the night were the Tuna Nigiri, Karaage, Kingfish Sashimi, Gyoza and Wagyu flat. Whilst the raw fish wasn’t the freshest quality ever, the additional flavours were so well balanced. The Karaage were perfectly crispy while super moist on the inside. The Yuzu mayo was the ideal accompaniment. Gyoza were soft and delicate, and great to see whole prawns on the inside rather than mince. Although I’m not the biggest steak fan, this was definitely one of the best I’ve had. The cuts were nice and thin, they melted in your mouth and it was cooked perfectly. The Soy Jus accompanying it was delicious and not too rich.

I didn’t enjoy the Menchi Katsu. The batter was too thick, leaving a lot of empty space on the inside. They came out fresh, so biting into it was a nightmare because scorching hot juices were flying everywhere. And in terms of flavour, it wasn’t anything special. It’s a great concept, I think it could be executed better though. We didn’t know what to expect with the Salmon Donburi, but had we known it was going to be a soup we would’ve not ordered it. It didn’t flow with the rest of our dishes, especially considering we were drinking cocktails. It tasted mostly like Kelp, given the soup base. The salmon was good but didn’t really go well with our other dishes. I would’ve much preferred it if it was a dry dish.

The dessert was delicious and creamy. The miso caramel was so smooth, although very rich and sweet. The bottom layer cut through the sweetness. The chocolate crumb was great, reminiscent of an Oreo McFlurry. Yum!

I’d definitely return to try some of their other dishes on offer. They have a great menu with many tasty options. Service was good, although we did notice some dishes took longer to come out than others. Besides that, no huge complaints and definitely a spot...

ORDERED:$79pp Chef's Menu 🥒  Pickled cucumber, wakame, bonito furikake 🍣  Tuna nigiri, wasabi oil 🐟 Kingfish, namashichimi, sesame, pickled shallot 🥣  Pumpkin agedashi tofu, parsnip crisps, tempura sauce 🐷 Koji cured pork neck, pickled green chilli 🦐  Ebi-sando, shiso tartare, pickled cabbage 🥗  Mixed leaf salad, sea herbs, bottarga, wasabi dressing 🦆  Slow roasted duck donburi, masterstock, grilled leek on rice 🍰  Dessert

card surcharge means the dinner was $85pp

REVIEW: Found the menu to be very lacklustre. The pickled cucumber is underwhelming. Just swollen waterlogged cucumber with seaweed sprinkled on top. I'm shocked this was a featured entree, when it seems more like a side dish. Tuna didn't taste fresh. It had the fishy smell whereas with fresh Tuna, you're not meant to smell any fishiness at all. Friends thought the tempura sauce in the agedashi tofu was too salty. I thought it was fine through 🙂 . Mixed leaf salad was swapped out for cold string beans, with peanut sauce. We weren't notified. Duck tasted basic. Dessert wasn't introduced, but one of the cakes were too dense, bitter and thick.

However, there were two delicious moments: Koji cured pork neck. Had a chargrilled taste to it and with the abundance of garlic, I really enjoyed it. The neck is tender which means it's really easy to eat. The prawn inside the ebi-sando was packed thick. I'm talking similar to the mince thick crab legs at Asian Weddings. It's the equivalent but in prawn form. Full of flavour, it was great in the white bread.

I'm unsure if it's because we were seated in a group of 8 people that the service slipped. The dishes weren't introduced to us, and we ended up sitting for more than 2 hours which is a problem when all the decent unpaid parking in the area is for

Our dining experience at Future Future in Richmond was a delightful journey that had its fair share of ups and downs. The $79pp chef's menu features a variety of dishes that fuse the flavors of Japan and Australia, offering a unique culinary adventure.

While the pickled cucumber, wakame, and bonito furikake appetizer had a zesty kick to it that might not appeal to everyone, the tuna nigiri with wasabi oil was a decent start. The kingfish with namashichimi, sesame, and pickled shallot, however, lacked a certain depth, and unfortunately failed to make a lasting impression.

The pumpkin agedashi tofu with parsnip crisps and tempura sauce was executed with precision, but lacked the 'wow' factor that one might expect from a dish of its nature. The koji-cured pork neck with pickled green chilli was tasty, but the standout dish was undoubtedly the ebi-sando with shiso tartare and pickled cabbage, with an exemplary balance of flavors and textures.

While the mixed leaf salad with sea herbs, bottarga, and wasabi dressing was replaced with a string bean salad, which was less impressive, the slow-roasted duck donburi with masterstock and grilled leek on rice was flavorful and enjoyable.

When it comes to dessert, the chocolate cake was rich and decadent, perhaps a little too much so for some palates, but the salted caramel bavarois with miso caramel and chocolate crumb was a sweet and delicate treat that was executed with precision and flair.

Overall, Future Future Richmond is an establishment that boasts a sleek and modern atmosphere, and attentive service. While it had its share of hits and misses, the standout dishes such as the ebi-sando and salted caramel bavarois with miso caramel and chocolate crumb make it a destination worth checking out. I would rate my dining experience at Future Future...