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L'avis de Gault&Millau
Head Chef Hitoshi Miyazawa brings kaiseki to Ishizuka’s intimate dining room, where he takes up to 16 guests through the culinary heights of Japanese haute cuisine.
The decor and ambience of the dining room are exquisite: raw concrete columns ‘feel’ like the trunks of giant trees, and a large white cloth shell engulfs the blond-timber dining counter, where guests are seated to witness the delicate skills required for kaiseki.
The 11-course culinary journey takes you on a haute cuisine journey. A perfect start of delicate avocado tofu, topped with beluga caviar, goji berry and gold leaf in a slightly smoky wasabi sauce, is a teaser for things to come. Sashimi of garfish, tuna and local rock flathead is followed by teriyaki black cod, served with caramelised walnuts and lime. Following that is grilled South Australian wagyu beef with okra and wasabi. Complete the savoury elements with a perfect dish of udon noodles, topped with radish and black truffles.
PSST! Book well ahead and arrive a bit early to allow time to find the front door to the restaurant.
Reviewed for the 2019 Guide