Reviews
Eat and Drink
Friday, 06 Oct 06
‘From the sushi bar at the rear of this elegant but minimalist designed establishment to the private rooms, Hanabishi is always packed with those in the know about good Japanese food - business suits during the day, and a more relaxed crowd at night. There is no specialty here that rises above the others except the sashimi/sushi that vies for the crown of the best in town ... they are all exemplary for the cuisine, but the daily specials really shine for their difference and pure flavours. Lunch boxes provide a great insight but lack the excitement of the menu, so go a la carte when you can, and discover some gems.
The wine list is surprising - it offers some good bottles but lacks varietal range and suitability to cuisine ... and is expensive in Melbourne terms.’
AOL Travel, Real Travel, Travel Muse
Friday, 06 Oct 06
‘This sophisticated Japanese restaurant is a popular venue for overseas Japanese clients and businessmen. Tables are neatly arranged and well spaced. The staff is helpful and efficient, particularly with the specials menu, scribbled only in Japanese. The sushi and sashimi is of the highest standard. All sushi is properly aged and all gyoza (dumplings) are hand rolled. The Moriawase platter is a good way to try different types of sushi and sashimi. All dishes are served in quality Japanese pottery.’
Feelin' Foodie
Sunday, 20 Apr 03
‘Hanabishi took out the Epicure Best Japanese Restaurant Award of 2003 (The Age). It was family business that led my to King’s Way, near Bourke Street. A sparse room, utterly unpatroned, greeted us early on a Friday evening. A delightful menu accompanied this surprise. Everything looked good, so we ordered everything. The highlight was clearly the crab sushi. Succulent crab with a little of its crisp shell remaining, was tightly wrapped in seaweed with caviar, avocado and cucumber. It was an aural/oral experience. The crack of the shell alerted my tastebuds to the pleasure they were, and I was, experiencing.
Excessive amounts of grilled eel, agadashi tofu and katsu-don completed the entrée selection. Exhausted, we moved on to steak and teriyaki chicken. The entrées proved superior, although the complete experience was fantastic. The eat was not cheap, but it was completely worthwhile.
The evening finished with an exploration into the dessert menu. Ice cream and green tea crème Brule were sumptuous.
As we left, the restaurant was full.’
Fodor's Restaurant Reviews
Sunday, 06 Oct 02
‘Touted as the city's best Japanese restaurant, Hanabishi sits in slightly seedy King Street, an area known for its bars, club venues, and occasionally unsavory clientele. Featuring wooden floors, blue walls, and traditional ceramic serving trays, Hanabishi is the playground of Osakan chef Akio Soga, whose menu includes such gems as hagi kimo (salty steamed fish liver served with miso). The long list of hot and chilled sake, as well as the expansive wine list, ranges from reasonable to pricey. The former inexpensive bento boxes now contain the sought after wagu beef, but at A$28 each they are still considered a bargain and attract a lunchtime crowd.’
Nine MSN ? Your Restaurants
Saturday, 06 Oct 01
‘Watch your sushi being rolled at the sushi bar, or take a table or private room and enjoy bento boxes or banquets at this favourite lunch spot for city professionals. If you've got a hankering for sea urchin sashimi or sweet and salty glazed fish then you'll be on track here. Do yourself a favour and skip the Californian rolls, instead take whatever the helpful waiters recommend. Enjoy with a pot of Japanese tea, or a glass of sake. There's more to Japanese food than sushi.’
Mietta's Eating and Drinking in Melbourne 2000
Friday, 06 Oct 00
‘People keep recommending the specials here. Given that the printed menu is already quite large, this makes for difficulties for the inexperienced Japanese eater. As a result, your success rate might vary. Given specialist knowledge to extract the best from the kitchen you could enjoy some excellent and unusual dishes, without, it could be mediocre. At lunch the different lunch boxes with a substantial variety enclosed come quickly and are popular. Staff wear traditional kimono and move quietly round the plain, rather sombre, room. Upstairs there are some smaller rooms often used for private parties. In the middle one, the large windows look out onto the tops of the King St trees.’
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