Niku Shiki Melbourne Central — Restaurant in Melbourne

HONEST REVIEW PLEASE SAVE YOUR TIME AND MONEY TO GO SOMEWHERE ELSE. Dont be fooled by the good rating and tiktok reviews like me. They were absolutely paid for.

First of all, they need to change the way they operate. To order, we were told to come to the counter, which there was a long line of both take away and dine in clients, waiting to get order and pay at ONLY ONE counter, not gonna lie, i have waited almost 20 minutes to get to order. Seriously i am not exaggerating, 20 minutes wait, to get to my turn to order is definitely ridiculous. Why can’t just get order at the tables? Or create a QR code to order online? And also when we walk in the guy asked us if we had booking or else there would be 20-30 mins waiting for table. But on there Instagram, they mention very clearly “walkin only” 🤷🏻‍♂️ lucky (or unlucky i would said 😭) that there were people left at that moment so we could get in without waiting.

Secondly, i ordered king fish sashimi, the girl who was taking order asked if i want to get the take away pack at the counter or from the kitchen, i said from kitchen, then she said “from the kitchen 6 pieces this pack 9 pieces” so i okay then whatever. And i regretted that i said yes to that offer. The king fish in the box she took from the counter fridge for me, it tasted and smelled stink and fishy, like old and unfresh fish and she offered it to me in purpose to clear the stock. Me and my friend only had 1 each and left the whole remaining as it tasted HORRENDOUS, HORRIBLE, made me feel sick and was gonna throw up 🤮 never had that such disgusting sashimi in my life. Even Sushi sushi or sushi hub do have better quality sashimi i swear to god.

Other dishes we ordered were, tonkatsu donburi, unagi and wagyu donburi. Not gonna lie, tasted like dessert 😂 sweet af, nothing else, just sweet. The eel smell and taste fishy too 🤮

Lastly, the drinks, we got the aozuka something and the peach drink whatsoever. When we almost finished eating my friend reminded me abt the drink which i completely forgot abt. when we enquired about it, the guy asked if i order? Of course we not gonna ask for something we didnt pay for. And we shown him the receipt, he ensured it would come quickly. Not like 10 mins after, the drinks came, bland and tasteless. 2 different drinks, tasted similar, only different color and name :) the peach one was soda and some peach slices added in, the aozuka something also soda but with blue color and lemon 🙄

In short, nothing impressed, nothing was up to standard. We spent almost $140 and left with still hungry tummies and dissatisfaction. Definitely no second chance. Never been to a place that left me so regretting to even told my friend ‘i would rather get maccas at the first point’ 🤦🏻‍♀️ overpriced, overrated, underwhelmed. With that price range you can easily find many other better place with even more affordable money.

EXTREMELY HORRENDOUS AND...

Niku Shiki gives Melbourne Central a showcase for premium Wagyu that feels part butcher, part sushi bar, part sleek restaurant. The front counter is lined with marbled cuts displayed under bright lights, while an open charcoal grill sends a savoury aroma across the polished concrete floor. Booths wrap around a curved dining room finished in timber and stone, and you can watch chefs torch nigiri or portion steaks with almost clinical precision.

The menu revolves around Wagyu in every form. A donburi arrives piled with thin‑sliced MS9 striploin, brushed with sweet tare, topped with shiso and a flourish of salmon roe. A5 cubes sear on the grill until the fat turns glassy then sit over rice with a dab of fresh wasabi. Sushi rolls swap tuna for soy‑cured Wagyu tataki, and even the croquettes hide shredded brisket under a panko crust. For lighter contrast there is a clean miso soup and a simple cucumber sunomono, but most tables lean fully into the beef. Portions look refined yet finish satisfyingly rich, so sharing a few dishes works best.

Service is brisk and welcoming. Hosts explain marble grades without jargon, check preferred doneness, and suggest matching sake by sweetness if you are unsure. Orders from the butcher section can be vacuum‑sealed to take home, and staff will trim cuts to any thickness on request. Prices land higher than a casual ramen joint but feel fair once you factor in the provenance and careful preparation.

Seats move quickly at lunch, especially for the set bowl specials, so joining the digital waitlist saves time. The restaurant sits on the Elizabeth Street edge of the centre, close to the tram stop and with step‑free entry for prams or wheelchairs. Whether you are chasing a quick Wagyu rice bowl between trains or a longer feast of charcoal‑seared steak, Niku Shiki delivers polished flavours and a front‑row view of serious...

Want to Be Yelled At by the Owner? Come here

Huge regret. This place advertises itself everywhere showing off photos of their wagyu buffet with at least two or more beef options displayed in the window and promo pictures.

But here’s what actually happened: There were only two kinds of beef. Fifteen minutes into eating — literally just 15 minutes, we were told the better beef was finished . Why? “Oh, the table next to you took too much. They overtook, we can’t control. Just 19:00, seriously?

I asked a waitress so what now? Could you maybe ask to offer something else or give a small discount because today has extra 10% surcharge, or a free drink? She was nice but said, “Sorry.”

Fine, whatever — we decided we’d just grab one more plate, fill up a bit, and leave. We just ate for less than 1/3, even 1/4 of the time limit.

Then a guy comes, I assume he’s the owner and he blows up on us. Loud, aggressive: “This is all-you-can-eat! You eat whatever we give you! If it’s finished, it’s finished! How can you even ask for a discount?!”

I told him, “I’m just asking. But why does the table next to us have 2 types meats can choose when they are eating, and we’re stuck with just one? What’s your attitude?”

He yells back, “If you don’t want to eat, go home! We don’t need your money!”

At that point, I was done. Dropped my chopsticks and left. It’s not even about the money — I just refuse to reward that kind of awful attitude.

If you can’t run a proper buffet, don’t open one. If you can’t treat paying customers with basic respect, maybe don’t be in hospitality.

Same night, same restaurant, why do some tables get full options and others get no choice?

Avoid this place. Save yourself the frustration and...