Friday night and we wanted to tick another restaurant off the bucket list. I'd chosen Komeyui in Port Melbourne and was looking forward to turning Japanese.
The restaurant is light and airy and I enjoyed the quiet and understated welcome. None of this shouting out of "Irasshaimase" that is frankly quite embarrassing.
We were seated at the sushi bar and we like this kind of seating as it gives us something to watch and talk about. We also had the selection of beers on display in front of us so Steve had a visual menu to choose from.
The sushi chef obviously noticed we had been seated a while and had received no menus so he organised that for us with a smile and an apologetic bow of the head. It hadn't been too long so we didn't mind too much.
The restaurant is light and airy and I enjoyed the quiet and understated welcome. None of this shouting out of "Irasshaimase" that is frankly quite embarrassing.
We were seated at the sushi bar and we like this kind of seating as it gives us something to watch and talk about. We also had the selection of beers on display in front of us so Steve had a visual menu to choose from.
The sushi chef obviously noticed we had been seated a while and had received no menus so he organised that for us with a smile and an apologetic bow of the head. It hadn't been too long so we didn't mind too much.
The complimentary appetiser of tuna mayonnaise and seaweed came topped with a goji berry.
It was exactly what was described - creamy tuna, crunch and saltiness of seaweed and then a sweetness from the berry.
It was exactly what was described - creamy tuna, crunch and saltiness of seaweed and then a sweetness from the berry.
We started off with DUCK BREAST KOMEYUI STYLE - Thinly sliced and delicately cooked duck breast with soy-based red wine sauce and potato chips. Again exactly how it was described. Thick slices of duck, still slightly pink rested atop a crunch potato chip. Good pure flavour of the duck came through, salt form the potato chip and little toastiness from a pine nut that was atop the duck. A good bite size morsel.
Next came WAGYU TATAKI - Seared very briefly over a hot flame, briefly marinated in salt and sugar. Again true to description. The slices of beef were thicker than other beef tataki we've had and I enjoyed the more robust serving which again was clean in flavour and not overpowered by garlic chips and soy sauce. I like the fusion tataki I've had at Nobu and Sake but I also appreciated the pared back simplicity of this version.
Next came WAGYU TATAKI - Seared very briefly over a hot flame, briefly marinated in salt and sugar. Again true to description. The slices of beef were thicker than other beef tataki we've had and I enjoyed the more robust serving which again was clean in flavour and not overpowered by garlic chips and soy sauce. I like the fusion tataki I've had at Nobu and Sake but I also appreciated the pared back simplicity of this version.
KOMEYUI SHUMAI - “KOMEYUI” style steamed dumpling containing lean chicken mince and glutinous rice. These sounded intriguing so we thought we would give them a go. They came out quite cute looking all fluffy and white and were delicious. I felt like this is what a Japanese grandmother would make in the country for her little grandchildren!
I love Chawan Mushi (steamed egg) so I had to try the Komeyui version. The egg was silky smooth but I was a little underwhelmed and felt that I'd had better versions. The scallop in it was slightly rubbery and I never got to the prawn, chicken or gingko nut so either Steve had all of those or we missed them. This wasn't a bad version; there was nothing wrong about it but I just felt the flavours weren't there.
I love Chawan Mushi (steamed egg) so I had to try the Komeyui version. The egg was silky smooth but I was a little underwhelmed and felt that I'd had better versions. The scallop in it was slightly rubbery and I never got to the prawn, chicken or gingko nut so either Steve had all of those or we missed them. This wasn't a bad version; there was nothing wrong about it but I just felt the flavours weren't there.
Rather than overindulge with lots of sushi rolls and too much rice we decided to share the 18 piece sashimi set. Next time we'll go with the rolls - the spicy tuna and the soft shell crab ones looked amazing.
This sashimi set was wonderful - salmon, tuna, lumberjack, dory, whiting, scallop and prawn. Everything was squeaky fresh and presentation was really pretty.
This sashimi set was wonderful - salmon, tuna, lumberjack, dory, whiting, scallop and prawn. Everything was squeaky fresh and presentation was really pretty.
Our main courses were the BERKSHIRE PORK KAKUNI - Japanese braised Berkshire pork dish which literally means “square simmered”, 10-hours slow cooking to achieve the melt-in-mouth tenderness and the MISO MARINATED BLACK COD “Saikyo-yaki" Kyoto traditional dish, Char-grilled miso marinated cod.
The Pork Kakuni came with a savoury gravy and topped with crunchy toasted rice. The meat was tender and it was lovely with rice. Again it was very homely. The black cod had hints of the Nobu version. It didn't have the sweet dipping sauce and it wasn't as moist. Again it's like the home made version - slightly drier but still flavoursome.
I would describe Komeyui as very pure and traditional homestyle Japanese and this style actually isn't all that common. Restaurants like Nobu, Sake, Izakaya Den, Wabi Sabi all seem to like to do modern Japanese and elevate dishes from their humble beginnings. Komeyui stays true to those and therefore is refreshingly honest and likeable in its approach. I'd like to return and try the rolls, tempura, quail and those deliciously fluffy snowballs of shumai.
The Pork Kakuni came with a savoury gravy and topped with crunchy toasted rice. The meat was tender and it was lovely with rice. Again it was very homely. The black cod had hints of the Nobu version. It didn't have the sweet dipping sauce and it wasn't as moist. Again it's like the home made version - slightly drier but still flavoursome.
I would describe Komeyui as very pure and traditional homestyle Japanese and this style actually isn't all that common. Restaurants like Nobu, Sake, Izakaya Den, Wabi Sabi all seem to like to do modern Japanese and elevate dishes from their humble beginnings. Komeyui stays true to those and therefore is refreshingly honest and likeable in its approach. I'd like to return and try the rolls, tempura, quail and those deliciously fluffy snowballs of shumai.
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