Kazuki's Restaurant — Restaurant in Melbourne

ORDERED: 7 course ($220pp) 🍴  Snacks: Nori Crisp with cured salmon, smoked eel and beetroot, tacquito and hummus, tarama and bottarga, ox tongue and pepper berry, chicken parfait and green mango, jamon and rhubarb 🐠  Toro, cauliflower, and shiso 🍞 House made bread with seaweed butter 🍝 Moreton bay bug, octopus, galangal 🦞 Omelette with Crayfish & Caviar (+$65.00 for two) 🐠  Toothfish, almond miso, lotus root 🦆 Duck, daikon cake, chrysanthemum 🧀 Tete de Moine, montelimar, pistachio 🥧   Pain d'Espices, apple tart, almond 🍫  small desserts

I spent $266.28 here, which includes a mocktail and credit card surcharge.

REVIEW: I came to Kazuki's to celebrate a friend's birthday and we left full and happy! ❤️ My top 3 favourites on the night are the assortment of snacks, the moreton Bay bug dish, and the duck. ❤️‍🔥 The snacks had a lot of technique and different elements, making them both visually stunning and enjoyable to eat. I loved the snacks because they each strive to be memorable and unique in almost ONE bite, meaning the flavours pop. 🤌  Then came the moreton Bay bug dish. The pasta was al dente, with a unique galangal foam that added vibrant colour and a little pepperiness. The moreton bay bug and the octopus were perfectly cooked. This is one of the most unique and yummiest dishes I've ever had! 🤩 Lastly, the duck was great as well. Their generosity extends to providing two cuts of the duck where it's more sustainable than providing one part! The most interesting was the daikon cake. 🫓 By itself, it doesn't have much flavour. But when a touch of heat and flame has been added to it, the crust looks appetising and flavour-wise it really lets the star (duck) shine through without fighting for the spotlight. It's the best follow-up act!

❌ My least favourite was the tete de moine. There's alcohol in the montelimar, which was quite harsh and blunt on the taste buds. Personally, not for me because I don't like alcohol shouting at me. 🍾

➖  Final note on the food. The additional crayfish omelette was not for me. Although the creamy parts of the omelette, the smattering of caviar and the delicious crayfish bisque created a dream, the dish was too savoury overall. Unfortunately, it felt too heavy and out of place for the otherwise "clean" 7 course menu.

✔️  Service was my favourite. We met Masa, and you could tell he was enthusiastic about introducing the food, as well as hearing our thoughts. Although it was my name on the booking, he made an effort to remember my friend's name as well and continuously referred to it on the night. Masa really turned our experience into a memorable and incredibly...

Wow. Just wow. My foodie friends and I have had the pleasure of eating in some top end fine dining in and around Melbourne and also overseas in Michelin Star restaurants. We would agree that our expectations were high.

Kazuki absolutely knocked this out of the park. Unbelievable from beginning to end. This place had been on my list for a long time. I’m just sad I didn’t pull the trigger sooner. The menu changes seasonally and we will absolutely be going back.

The ox tongue starter was just an utter umami heaven, of meaty flavour and tender texture but with the perfect amount of bight.

The Hokkaido scallop with yuzu sauce was an incredible work of art. Perfectly marrying the fresh scallop with the tangy yuzu. Complimented by the flavour of coconut cream and the texture and nuttiness of the crunchy roasted quinoa to finish. Bang!!

The food just continued on from dish to dish harmoniously telling this story of refined French technique and impeccable Australian and Japanese ingredients. Every single dish was a pure delight for the senses and a pleasure to devour.

One final highlight was the desert of Tete de Moine Swiss cheese, sweet potato ice cream and a ginger twill. I was transported straight to the pearly gates. The combination of the salty creamy cheese, the restrained sweetness of the sweet potato and the savoury biscuit twill with that hint of ginger was sublime. But then the marriage with this plum wine, which had a sweet, tart flavour with super high acid to allow the intensely creamy desert flavours to slide off the palate. Holy shit. I had to ask Masa our host if he would kindly indulge me in a second plate. Of course he obliged.

This place is the real deal. Everything was curated to perfection. The service was 11/10. Masa our host was efficient, warm, highly knowledgeable and great to chat with about our shared passions of food and beverage. All the other staff including Kazuki’s own daughter were wonderful and professional.

This was just so so good. I cannot wait to let the memory fade a little and then reignite it once more, but with new flavours and textures. We walked out after 4 hours and having taken all the available optional extras perfectly full and satisfied, feeling as though we could still taste every dish individually in some way. I’m sure it was just the impression that each creation had on our mind, making them so memorable.

Thanks to the whole team and the chef. Absolutely deserving of their...

A small fine dining restaurant serving a five or seven course menu (only seven course for dinner), located on a busy section of Lygon Street. Had the seven course tasting menu which consisted of the following:

Starters; there were seven bite size snacks, all were very tasty. Favourite was the spanner crab with sea grapes and the chicken pate puff Bread roll was ok but the squid ink seaweed butter was unique with a distinct umami flavour First dish after the starters was an eggplant wrapped in kombu, topped with toro, avocado and caviar. The top was rich, creamy and fatty, packed with flavour which was balanced with a soft vinegary base Second dish was sliced abalone with mix vegetables, enoki mushroom and amaebi, tossed in a savory buttery sauce and topped with fried crunchy amaebi head. A pretty hearty dish Third dish was a steamed hapuka filet with seaweed dust and scallop wrapped in leafy greens with parsnip sauce. Fish was moist, tender and meaty; paired well with the herby wrap filled with soft scallops Fourth dish was a duck breast which was cooked well with a slightly crisp skin. The fried kale added a nice crispy texture; shaved truffle was very aromatic and the citrus jam made the dish more interesting with the sweet and savory flavour profile First dessert was a light sponge cake with a brillat-savarin French cheese centre, served with finger lime and cream. Cheese was very strong and pungent, though the finger lime did help slightly Second dessert was a flaky pastry filled with caramelised dice apple; texture wise it was great but the filling was too sweet and tart. Chestnut ice cream was mild in flavour; pomegranate jelly and avocado puree felt random and didn't really enhance the dish Petit four was a dark chocolate truffle and a sweet rice crisp which was very crunchy

Overall food was great and the staffs were friendly and knowledgeable about the dishes. Wasn't fond of...