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L'avis de Gault&Millau
Melbourne’s most awarded restaurateur, Chris Lucas continues to dominate the city with his outstanding execution of culinary concepts. Kisumé is purpose-built to offer three levels of dining, with options ranging from a casual sushi bar, to a restaurant, to the fine dining option of the Chef’s Table and Executive Chef Joshua Bedell oversees the menus across the venue.
The decor’s moody, dark palette is softened by timber floors and accented with splashes of red – in artwork, menus and coasters – to match the Kisumé branding.
The menu offers classic Japanese dishes, such as salmon sashimi, marinated fennel and wasabi, which may sound simple but, when the chefs use quality ingredients combined with traditional techniques, this is an exceptional dish. From the selection of hot dishes, try the pork ribs. The Berkshire baby back ribs are coated in a luscious, sticky maple–soy glaze. Or perhaps you’re hankering for seafood? Try the soft-shell crab roll with katsura daikon, tobiko, cucumber and chilli mayo for yet another taste sensation.
PSST! As far as we know, the Chablis Bar is the only one in Australia, and well worth a visit for a special occasion with friends.
Reviewed for the 2019 Guide