Owner/chef Motomu Kumano brings to the restaurant his philosophy of food as medicine. Born in Hokkaido, Chef Kumano undertook culinary training in Osaka before coming to Australia, where he worked at prestigious Kenzan before opening Komeyui Japanese Restaurant in 2011. The dining room has a light, airy feel, with blond-wood panelling throughout. The minimal decor ensures the focus is on the excellent food.
Chef Kumano tries to keep the goodness in every dish he prepares. Sashimi is a beautifully presented selection of elements with a lovely mix of colours, textures and quality fish, including tuna, salmon and eel. This is a very light dish with clean flavours, ably accompanied by a dollop of fresh wasabi and radish. Tori momo comprises a generous serve of dry-aged free-range chicken thigh. Served in slices with a subtle teriyaki sauce, it is topped with citrus-flavoured radish puree.
PSST! There is a separate menu full of delicious options for those diners on a gluten-free diet.