Kisume – Melbourne, City – Saturday 10 March 2018 – Dinner

Kingfish sashimi, truffle soy, black truffle

I will admit it. I just don’t know enough about Japanese food to feel entirely comfortable critiquing it. I do know about restaurants and I do know what is good though.

There is no aspect of Japanese food that I do not like. Tempura, nigiri sushi, sashimi, yakitori, ramen, you name it; I love them all. When they are done at the highest level of quality it sticks out. There may only be a sparse number of ingredients, making it less obvious to differentiate, but when the component parts are superb, it is something of beauty.

Take that tradition of few ingredients and incredible fastidiousness, and add some modern flourishes and you have “modern Japanese”. Like other modern takes on traditional cuisine, it is not a complete transformation, but does make a statement. The other ingredients here at Kisume is a rockstar sibling restaurant in Chin Chin that is still attracting lines of people many years on, a glamourous space over a couple of levels, and that intangible cool that is a magic of its own.

We had the tasting menu with the deluxe sushi upgrade. The food is by no means flawless, or even close. The service is chaotic at times, but generally okay. No one seems to care that much because this is one of the hottest tickets in town. The experience feels similar to when you see your favourite band – even if they are not the best they could be, you are so excited you don’t care that much.

Tonight I’m dining with three friends and we all have different views on Japanese cuisine. “Chef” as we know him, is not a devotee and, unsurprisingly, this is not his best experience. Jarrod loves Japan and Japanese food, but was unmoved by several dishes. Trav has been to Japan multiple times too but had a more positive response.

Chargrilled edamame

The tasting menu started with edamame. We had already been suggested to try some as we decided what we would order, and whether we would try the tasting menu. They were very nice, chargrilled with salt and garlic oil. After opting for the tasting menu we were told that was the first course anyway. Then we received a further two bowls. Three bowls of edamame for four people? We felt bad leaving one completely untouched but the staff didn’t admit it was a mistake, and either way that is a lot of edamame to eat.

Crispy pork kimchi gyoza

Next were some delicious pork gyoza that some at the table were saying are equaled at several other venues in Chinatown, but I thought were terrific. Kingfish sashimi that is first class comes next. Truffle soy and black truffle elevate the flavours, but the kingfish is top of the range. When kingfish is this good it reminds you why variations are so popular on restaurant menus. It was my favourite dish of the evening.

Sushi course with deluxe upgrade

The sushi boxes have some serious diversity. There is sashimi, nigiri sushi, and several other tastes and textures including the uramaki (inside-out roll). The issue here is the varying degrees of enjoyment from the food. At the bottom end some of the sashimi is chewy in an unpleasant way, and the combination of uni, pastes and roe in the middle is difficult to understand (and not explained by our waitperson). The large pieces of cucumber are a distraction. On the plus side, the nigiri is excellent (wish there was a lot more) and some of the sashimi was beautiful too.

Miso soup with chrysanthemum tofu

I appreciate the skill involved in the chrysanthemum tofu, and I like the silken texture, but the miso is plain. Anything but plain, the grass fed beef tenderloin from O’Connor’s is almost completely covered in foie gras. As an ingredient, foie gras is the epitome of richness, but there is an issue with the beef. Experience of beef in Japanese restaurants has always involved an awe about how it can be so tender and juicy. The richness of the foie gras simply doesn’t mask the fact that the beef is not up to the quality we would expect.

Foie gras and beef

The hapuka fish with a puffed black rice crust is easily the superior of the two mains. The crust works really well against the firm and juicy fillet. Add the spicy miso and chive oil and you have a very nice dish. The side salad of cucumber, cucumber and more cucumber was pleasant enough with its vinaigrette dressing and good measure of coriander. However, did we really need three of them for four people. Generousity is one thing, but wasting so much cucumber felt wrong, especially after our three serves of edamame.

Spicy miso hapuka with puffed black rice, spicy miso, and chive oil; cucumber salad in the background

The dessert to finish lacked impact. Three puffs of cream with some additions for texture. It was sweet, and we ate it (in under 2 minutes), but it felt like an afterthought.

On this one experience I wouldn’t go back to Kisume, but I’ve heard enough good things about the Chef’s Table (exclusive to 12 people) and there were some serious highlights. There’s little doubt that with a restaurant this spoken about it will get another chance, but I hope it is better the second time around.

Kisumé Menu, Reviews, Photos, Location and Info - Zomato

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Ten Minutes By Tractor – Red Hill, Mornington Peninsula – May 2017 – Lunch

Catherine, and her Mum, Sandra, in the garden

Is it possible to feel like a regular when your second visit to a restaurant is eight years apart? Perhaps that is a KPI for Ten Minutes By Tractor. Without any facade, the staff have you feeling completely at ease in an instant.

Looking around the room, the recent renovation has been nicely undertaken, not making a big statement but certainly leaving a very comfortable dining room to spend three hours over lunch. The seats in particular are the perfect choice, both well designed, and like your favourite couch. As you can imagine, there is plenty of emphasis in having a good view of the vines in this beautiful part of the world.

Notwithstanding first class service, and a terrific newly renovated dining room, I want to talk about one dish. Offal has never been the flavour of the month. It has been lauded for reason over a long time, but has never escalated to the heights of true popularity. Perhaps it never will be. When you look at a “balanced” restaurant menu you would ordinarily expect certain main star ingredients, some choice of secondary stars, and then something surprising. I’m afraid while beef, chicken, and fish take that staring role, offal has always been kept to the “surprise” meaning it gets a gig only on occasion.

Veal sweetbreads, mushrooms, charred baby leeks, chestnuts

While livers take the cake, sweetbreads (which actually sound like a cake) must be the second most unsexy ingredient going around. I mean they actually gave them a name that tries to confuse the customer into having a go! Ten Minutes By Tractor are serving veal sweetbreads for entree, and like a kid in a candy shop, I’m excited. To serve offal, you need to honour the flavour, but present it looking delicious (in spite of itself) and with complimentary accompaniments (more than other dishes).

Slow cooked goat, beetroot pasta, pickled beetroots, Main Ridge caprinella goats’ cheese

That is why I’m focussing on this dish. It came out on a black plate, showing off fabulous presentation skills of the chefs, but not hiding the sweetbreads, and actually highlighting them. The visual sear on the sweetbreads translates to the taste. Soft but deep gaminess, cooked in balance, and enhanced with the sauce and complimentary earthy mushrooms. I was not completely sold on the chestnuts in the dish, but this was close to perfection.

Cauliflower and mushroom, mushroom and cauliflower royal, black pearl barley

There are some choices to be made on the menu with a tasting menu, and a prix fixe option of two or three courses. We chose to have three courses ($99). It is best to not have any plans following the meal, with an amuse to begin, and a pre-dessert, making for a long and enjoyable meal. As well as having the sweetbreads, there is good diversity in the menu. Catherine’s Mum Sandra tried the roasted cauliflower to start. With a variety of mushrooms, a flavoursome theme on the menu, black pearl barley, and a “mushroom and cauliflower royal”, this is a nicely executed vegetarian dish. For her entree, Catherine opted for the slow cooked goat with beetroot pasta, pickled beetroot and goat’s cheese. Again, presentation is superb, and backed up by the taste.

Smoked breast of Great Ocean Road duck, mushrooms, celeriac, walnut crunch

Not easily put off by rich gamey dishes, next I was trying the smoked breast of Great Ocean Road duck. The duck was nicely cooked, and as I got further into the dish, the sweet walnut crunch dulled, starting to combine and balance the richer flavours of the mushrooms and celeriac. Both Catherine, and Sandra, tried the roasted hapuka which is a fish I’ve always loved. Here it is cooked with skill, and combined with both a persillade (mainly parsley) and lovage puree. The cauliflower is thinly sliced on top and it all makes for a delicious dish.

Roasted hapuka, lovage puree, heritage cauliflower, persillade

There is some serious flair here. A meal is more than a simple three courses. When the blood orange sorbet refresher comes out we know we are being spoilt. The flavours are as intense as you would like for a refreshing, but indulgent, interlude between mains and dessert. Then there is dessert itself. The colours, textures, tastes, and look of these dishes shows why it is a good idea to limit options on a menu. Make every dish exceptional and choice is not so important. Probably the only critique is the length of time it took for dessert to come out, meaning my 3.30pm conference call was a bit of a rush.

Poached pear, cashmere ice cream, candied chestnuts, slow roasted grapes

Michel Cluizel chocolate pave, cassis mousse, beetroot and creme fraiche ice cream, chocolate cake

Poached estate quince, candied ginger, sable, verjuice gel

Sandra’s came with the classic acknowledgement of a special day, but the combination was hard to beat. Quince from out the back seems healthy enough, but when combined with the sponge, crisps, gels and sorbets it is something else! My chocolate everything with cassis was its equal on the richer side. I’ve never rated food based on size, but this was a classic dish for sharing. Then there was Catherine’s poached pears which is not as popular as a few decades ago, but is a classic for a reason. Modern desserts have similar balance, texture and composition, but they don’t get much better than these.

Blood orange sorbet

I knew Ten Minutes By Tractor was a great place to dine. Though it had been several years since I’d had the experience first hand. At this stage of the day, albeit running out for a work call, I couldn’t quite believe how good today’s lunch actually was. It is still sinking in.

Ten Minutes by Tractor Menu, Reviews, Photos, Location and Info - Zomato