Friday, July 07, 2017 Sharon Halim 1 Comments

Kisume is Lucas group’s newest venture and obviously automatically to all the foodies in Melbourne, maybe even from out of town as well. Located in Flinders lane with a three storey venue; basement sushi bar, casual dining ground level and kuro kisume upper level. It has a different vibe than the other Lucas Group restaurants such as Chin Chin and Hawker Hall.  It feels more elite, luxurious, appeals to fine dining lovers and the best part you can make a reservations. Moon Kyung Soo is their Head Chef, together with sushi chefs Yosuke Hatanaka and Shimpei Hatanaka.

I called them a couple days a earlier for a table on Friday night but they are fully booked, they suggest me to come earlier so they can give me a table which I did. I walked pass Kisume a couple times they I notice a round mirror like a fish bowl with faint kisume writing on it, well suiting for a sushi bar indeed. The decor is modern with a touch of Japanese here and there. Amazingly, they have a great selection of rare sake, Japanese whisky and of course wines.

We started with the typical Japanese dish; Miso Soup - chrysanthemum tofu ($9.5) and Ebi Tempura - tiger prawns, crispy somen noodles, bonito-soy ($28.5). The miso soup has a beautiful tofu art, seems like a floating chrysanthemum and even the tempura comes with a beautiful fan like presentation with hot deep broth acting as a dipping sauces.

Then we when on to Uni Box - caviar ($55) and Salmon Feature - assortment of salmon, salmon roe sushi, king salmon rolls ($26.5). I loveeee the uni box so much, it's the highest freshest quality of uni I have ever tasted in Melbourne. It still has it's body and sweet flavour melts in your mouth. The salmon feature was decent but sadly nothing really out of the ordinary.

A range of their sushi rolls arrived;Soft Shell Crab - katsura daikon, tobiko, cucumber, onion ponzu jam, chilli mayo ($16.5), California - avocado, cucumber, kewpie mayo ($14.5) and Negi Toro - chopped toro, black tobiko, cuucmber, pickled daikon, spring onion ($26.5). Honestly, they all come in fresh and high quality ingredients but taste wise they are okay.

Many of you know, I love tartare then I go crazy with ordering two of them; Miso-Lime Wagyu Beef Tartare - shiso, quail egg ($19.5) and O-Toro Tartare - caviar, salmon roe, shisho, Japanese yam, wasabi soy ($36.5). Both comes in a beautiful presentation with the highest quality.

Wagyu Beef - char-grilled David Blackmore full blood wagyu - grade 9, horseradish, kizami, wasabi, salmon roe, garlic soy ($66). This was the favourite for many of us in our table because it's simply melts in your mouth and very well seasoned. I would order this again and again, even though it comes in a very small portion.

Crispy Scaled Red Snapper - truffle uni cream, aonori ($29.5). Super crispy skin, one of the most crispy skin I ever tasted in Melbourne but the fish it self was cooked perfectly and oh myyy that truffle uni sauce was creamy, rich. Simply delicious. I wish there were more of them, they were far too little on the plate. 

Last but not least, dessert; Matcha Pavlova - blackcurrant sorbet - whipped sheep's yoghurt ($17.5), Black Sesame Sponge - double layered sponge cake, vanilla cream, black sesame nougatine ($16.5) and Layered Pineapple - coconut panna cotta, bruleed pineapple, pineapple sorbet ($17.5). Every single one of them is delicious but the favourite of all is the black sesame sponge. I also appreciate the surprise sorbet inside the matcha pavlova.

Their service was fast but kind and professional, worthy of fine dining service. One of the staff told us the restaurant fish is sourced from Australia and New Zealand, and stored live in Moorabbin factory owned by Lucas Group. On top of that, they have function spaces upstairs, they definitely can accommodate for large groups .

KisumΓ© Menu, Reviews, Photos, Location and Info - Zomato

+6139671 4888
175 Flinders Ln
Melbourne VIC 3000
Monday-Sunday: 11am-11pm

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