Warabi — Restaurant in Melbourne

Very poor experience and will definitely not be back again even if it was free.

We arrived at W Hotel at 8pm sharp and asked for directions to Warabi as we were having difficulties locating the restaurant. The hotel lobby staff member provided us with incorrect directions which caused us to walk around the block (up and down stairs/escalators/lifts). We had to seek directions from two other staff members in the surrounding restaurants to finally be correctly directed to Warabi. Tried calling Warabi while we were lost but couldn't get through.

After all the commotion, we arrived 1 minute post the '15 min grace period' i.e. 8:16pm for our 8pm seating and was told that the first course was no longer available and that we would only be served from the second course onwards. Reason being they had thrown away the ingredients for the first course as they were no longer fresh (who knew scallops and abalone could only stay fresh for 15 min!) - talk about food wastage! Important to note that it was not stated anywhere in the T&C that a reduced course will be served if you arrive past the grace period - refer to photo attached.

We explained the reason we were delayed was due to no fault of our own as we were misled by the incorrect directions provided by the hotel staff member but this had fallen on deaf ears. Long story short, the manager was sarcastic initially but apologized in the end and said there was nothing he could do. He even told us that another couple was late because they got into a car accident and yet nothing could be done as this is their restaurant's policy. He did offer us some sake as compensation but that wasn't the point. Also said he will investigate this matter and get back to us but have not heard anything since. Very disappointed not just with the service but also the food quality - not worth the exorbitant price tag that's for sure!

Never have we had such a poor dining experience at an omakase or any fine dining restaurants for that matter! Better off saving the $245 per head to go elsewhere with much better service and food (for eg. Minamishima). Doubt this place will last for long if they continue to adhere to this unreasonable policy of theirs. Be ready to get penalised if you're running late (even if its due to something beyond your control) as this place clearly does not prioritizes its patrons! I don't usually waste my time leaving bad reviews unless it is truly deplorable - would have given minus five stars if I...

ORDERED: Warabi Omakase ($245.00pp) 🥄  Sakizuke: tuna, tomato, Japanese Umi-budo 🍥 Zensai: freshwater eel, cucumber, kikka sauce 🍳 Wakatake-mushi: wakame omelette, takenoko, yomogifu 🍣 Sashimi Omakase: Chef's selection 🧆 Wagyu Yawata Toji-Agi: MBS+9 TAS Wagyu, Kinpira-gobo, Yuba 🍣 Sushi Omakase: accompanied with akadashi miso soup 🍢 Karasumi-yaki: black cod, karasumi, yamamomo 🥓 Wagyu Sumi-Yaki: yamagata A5 wagyu, uni sauce, oscietra caviar 🍰  Kanmi: monaka, matcha mochi, sakura ice-cream

REVIEW: Absolutely delicious. Compared to Ishizuka, Warabi is more focused on the traditional Japanese dishes and flavours without too much modernisation. I find the simplicity refreshing.

Top 2 dishes from the Warabi Omakase is the NZ salmon from the Sashimi Omakase and the Otoro from the Sushi Omakase. NZ salmon is noticeably creamier, with a smooth taste that floods in your mouth when you wet it with soy sauce. The big Otoro roll is inside the Tuna's belly, it also melts in your mouth. High quality ingredients are exploited at Warabi and I'm here for it. Side note, Fishbowl have converted to NZ salmon for their poke bowls and it's affordable heaven on earth.

The only questionable moment was with the Karasumi yaki - where they put a foam of meringue on the black cod. Did. not. like. It felt unpleasantly like foam in my mouth, with a very artificial plastic-y taste. It really threw me off appreciating the black cod, but I did finish it because this meal is so expensive 😵 .

Service is great. Really attentive where any eye contact would have your needs met. It was really nice to have the restaurant manager going around noting diner's milestones, and ensuring everyone had a little bit of a conversation. He also has great bantz - we ended up having a good laugh with us on how fish was delivered and how it got here (freshly dead? it's the same dead... it takes the tram). I also loved the storytelling element. Let me appreciate my food, by acknowledging how much hard work went into the food preparation!

Can't wait to come back! Remember to bring cash, because they do charge card...

After a delightful weekday sushi Omakase visit in early June, I couldn't resist booking Warabi's special Omakase menu to celebrate my mom's birthday. We were lucky that the seasonal menu we tried, Shimozuki 霜月, was freshly introduced last week.

As a seasoned Omakase enthusiast, I was thoroughly impressed with the quality of ingredients, meticulous preparation, and thoughtful pairings. Priced at $285 per head, I found it worth every penny.

The allure of Omakase lies in its sense of mystery, which is one of the reasons I love it so much.

[Warning ‼️ If you want to experience it for yourself, stop reading now - spoilers ahead😄]

【ZENSAI 前菜】 The abalone was tender and flavorful, complemented by a sauce made from abalone liver. The daiginjo's fragrance and the kombu's umami perfectly elevated the dish.

【JIZAKANA 地魚】 The lobster sashimi was fresh and succulent, enhanced by the umami of Ayu shoyu and the salty richness of caviar. The Hodjicha Jelly underneath added a delicate tea fragrance and a delightful texture.

【UZURA 鶉】 The quail, filled with rich foie gras, offered complex and satisfying flavours.

【NABE 鍋】 The soup featured fresh, tender coral trout with a light yet flavorful broth, offering a satisfying umami taste.

【WAGYU 和牛】 The Yamagata A5 Wagyu was melt-in-your-mouth tender, garnished with Shungiku and a few drops of Yuzu Jelly, reminiscent of a summer pond with lotus leaves.

【SUSHI 寿司】 The seven pieces of hand-pressed sushi were all exquisite. My favorites were the Hokkaido otoro and New Zealand scampi, topped with finely grated yuzu zest. The clear dashi soup, with tofu shaped as chrysanthemum, was a delightful touch.

【KANMI 甘味】 The snow parsnip paired with bright citrus flavors was refreshing and light. The Warabi Mochi was perfectly chewy with a hint...