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Kisume - Melbourne - Chew Your Chow
Kisume is Chris Lucas’ (Chin Chin, Kong and Hawker hall) first foray into Japanese cuisine and it’s an exquisite culinary experience. Food Although the a la carte menu is enticing with its mix of traditional Japanese cuisine and more creative dishes, my focus is entirely on the omakase. Translated directly from Japanese, omakase means “leave it up to you” and at Kisume this means the chef will serve a succession of 12 pieces of sushi followed by miso soup. Unlike other Japanese restaurants that import fish from Japan, the seafood served at Kisume is predominately from Australia and New Zealand. My sushi feast starts with an appetiser of creamed corn topped with a delicate parcel of seafood. Juicy salmon roe provide bursts of flavour to the rich and creamy dish, while caviar and gold leaf crown the translucent ball of fish and crab. The 12 pieces of the omakase are: Akami (lean tuna) Kingfish Grilled salmon Scampi with uni Garfish Whiting cured in kombu Seared bonito Seared scallop with karasumi Chu toro Salmon Mackerel Wagyu with truffle Right as I finish my appetiser, the chef starts preparing the first piece of sushi. In a matter of seconds he has created …