Hanabishi

Valentine's Day Dinner - Thursday, February 14, 2013

Fri, 01 Feb 2013 00:00:00 GMT

Celebrate Valentine’s Day with authentic Japanese dishes, quolity Sake and great wine at HANABISHI

Valentine's prix-fixe special menu ($130/person)

Special Menu Download: Click here

A one-night only menu (regular menu is not available)

Valentine's Day Dinner - Thursday, February 14, 2013

Fri, 01 Feb 2013 00:00:00 GMT

Celebrate Valentine’s Day with authentic Japanese dishes, quolity Sake and great wine at HANABISHI

Valentine's prix-fixe special menu ($130/person)

Special Menu Download: Click here

A one-night only menu (regular menu is not available)

Christmas and New Years holiday notice

Mon, 05 Nov 2012 00:00:00 GMT

We will be closed on the following days over Christmas and New Year.
From Sat. 22 December 2012
Until Mon. 7 January 2013
OPEN Tue. 8 January 2013 (for normal trading)
Wishing you all a happy Christmas and a New Year from all the staff at Hanabishi

The Sake Experience Booklet - Spetial edition for RACV Club - Download

Wed, 29 Aug 2012 00:00:00 GMT

Click to Download (1.5MB)

Pre-Order Form

Sun, 01 Jan 2012 00:00:00 GMT

Click to View/Download (55 KB)

Gluten Free Menu

Sun, 01 Jan 2012 00:00:00 GMT

Click to View/Download (43 KB)

Vegetarian Menu

Sun, 01 Jan 2012 00:00:00 GMT

Click to View/Download (45 KB)

*Some dishes may contain dairy product and/or trace of animal source product. Please contact us for advice before your visiting if you are strict vegetarian/vegan.

Lunch Menu

Sun, 01 Jan 2012 00:00:00 GMT

Click to View/Download (407 KB)

Dinner Menu

Sun, 01 Jan 2012 00:00:00 GMT

Click to View/Download (420 KB)

Seasonal Menu, August 2011

Sun, 01 Jan 2012 00:00:00 GMT

We often change seasonal menu. Please refer following menus as example.

Sample Only (English) - Download Here (51 KB)
Sample Only (Japanese) - Download Here (51 KB)

Melbourne Cup Holiday Notice

Fri, 21 Oct 2011 00:00:00 GMT

Please be advised that the Hanabishi Japanese Restaurant would be closed for holidays on Monday 31 October 2011 and Tuesday 1 November 2011. 1st of November is a Melbourne Cup Day public holiday in Victoria, Australia.

History of our Seasonal Menu

Mon, 08 Aug 2011 00:00:00 GMT

Sample Only (English) - Download Here (56 KB) - History of our Seasonal Menu

A Way to Support and Encourage the People of Japan

Sat, 12 Mar 2011 00:00:00 GMT

Let’s send our prayers and messages of encouragement for the people of Japan. We hope to send 200,000 messages from all over the world, the same number as the number of people who lost their lives, are missing or evacuated as a result of the earthquake, tsunami and nuclear disaster.

Please visit: www.ganbare-nippon.org.au

The Sake Experience Booklet New Version

Wed, 12 Jan 2011 00:00:00 GMT

Click to Download (8.4MB)

The Sake Experience Booklet

Wed, 05 May 2010 00:00:00 GMT

Click to Download (14.6MB)

The Sake Experience

Sun, 25 Apr 2010 00:00:00 GMT

Sommeliers Australia in conjunction with Masahiko Iga is happy to present what promises to be an incredible Sake masterclass for twelve lucky members.

Masa is presently in Japan sourcing some very rare and expensive artisan sake and he has kindly offered to share these gems and his experience with us (at cost price, bless him!) over dinner at Hanabishi restaurant. The meal includes several courses all expertly matched to the various Sake by Masa himself.

So if you'd like to know your Nama Sake from your Taru Zake this is one evening not to be missed.

Date: Tuesday, May 04, 2010, 6pm
Time: 6pm
Venue: Hanabishi Restaurant, 187 King St, Melbourne
Price: $150

Tickets available Sommelier Australia web site only: http://www.sommeliers.com.au/event_details.aspx?productID=1485

Wine List Sample, April 2010

Mon, 19 Apr 2010 00:00:00 GMT

We take great care to provide new and interesting wines for you to enjoy changing the list multiple times each month.

This wine list is current as at 19th of April, 2010.

Prices, listings, and other information are subject to change at any time and are for information purposes only.

Click to View/Download (1.16 MB)

Full Wine List Sample

Thu, 01 Apr 2010 00:00:00 GMT

Reserve Wines: Hanabishi has an extensive selection of premium and aged wines. Approximately 3000 bottles are cellared in a specialized storage facility offsite. Due to the logistics involved, wines marked with a '*' throughout the list need to be pre-ordered approximately 12 hours before dining.

Two Glasses - Australia’s Wine List of the Year Awards 2009

Click to View/Download (3.32 MB)

This wine list is current as at 1st of April, 2010.

Prices, listings, and other information are subject to change at any time and are for information purposes only.

Charity "MSAC 24 Hours Mega Swim"

Sun, 29 Nov 2009 00:00:00 GMT

Dear Customers, Restaurant Owners, Chefs, Wine Makers, people who supported my charity swimming,

Thank you very much for supporting me at the MSAC 24 Hours Mega Swim.

I completed 17.8 Kilometres swim to return your kind support. I'm glad to know that I swam the distance of Rottnest Island from Fremantle.

I guess that it is not difficult to swim 18 Kilometres for professional swimmers. But I'm not a professional swimmer. It took more than 10 hours for me to swim 17.8 Kilometres.

I could not move my arms up without screaming in pain after my 10 hours swim, and my skin was damaged badly. But I can still say "it was easy to swim over 10 hours", because many people supported and encouraged me.

My sponsors, including some celebrities this time, are again, my fantastic friends.... Thank you for putting your trust in me and doing me the favour of your support without question. I appreciate your generous donations for people living with Multiple Sclerosis (MS).

Michael Klim, a three-time Olympian, is a great sponsor of the MSAC 24 Hours Mega Swim. His support significantly encouraged our swimming. While we talked to each other, I felt that he is a good-natured and warm heart person. Thank you Michael for joining us.

Sarah Ryan is also well-known as a three-time Olympian. She is a great supporter as well. She helped our team with a 1K swim when one of our members got a shoulder problem. She is a thoughtful, kind, friendly and lovely person. I'm looking forward to see Sarah again as we promised.

Most of our "KIWANIS KRAZY KIPPERS" team members are organizers of the MSAC 24 Hours Mega Swim. They worked very hard to hold the event without problem, not only on the day, but many days before and after the event.

When things are done without any problem, we often forget to see why the event succeeded so well. Those people who worked back stage are heroes of this event.

I respect everyone's effort at preparation and looking after such a great event; swimming long hours without sleep, the time given from very busy work and family lives, taking care of us, counting our laps for a long time, swimming very late at night or early in the morning in cold weather and sponsoring me with warm donations. Your efforts encouraged me.

Thank you all from the bottom of my heart.

MS is a disease that affects the Central Nervous System and there is no known cause or cure. It strikes randomly, affects three times as many women as men and the average age of diagnosis is 30 years. Five Australians each working day are diagnosed with multiple sclerosis.

I would be appreciative if you could help people living with MS. You can still donate online via your credit card by clicking on the link below. But there is no pressure. I understand you are asked for many donations especially in this season of the year. The link is: http://events.megaswim.com/?Masa (If this link does not work, please simply type the address into your web browser's address field and press ENTER.) Alternately, you can make a donation by sending a cheque to my postal address at: "GPO Box 1125, Melbourne VIC 3001", Cheques to be made payable to "MS Australia" and I will send you an official receipt by post. Or you can just hand over a donation to me.

Thank you very much, again. All the best to you.

Sincerely yours,

Masahiko Iga

Here are some articles written in Japanese language.

Mega Swim URL: http://www.gogomelbourne.com.au/sports/1792.html

Michael Klim Interview URL: http://www.gogomelbourne.com.au/sports/1798.html

"Pikes Dinner 2009" with wine maker Neil Pike

Thu, 26 Nov 2009 00:00:00 GMT

One of my favorite enjoyable night is Pikes Dinner. Great wine, great food, great friends. Talking and laughing never stopped every time. Why we can have such a wonderful night, because he is very serious about wine and we are very serious about food.

Pikes Wine Dinner 2009

Thu, 26 Nov 2009 00:00:00 GMT

Special dinner with wine maker Neil Pike

Pikes "Traditionale" Riesling 2009
Pikes "The Merle" Riesling 2009

Pikes " Valley's End" Sauvignon Blanc Semillon 2009
Pikes "Gill's Farm" Viognier 2008

Pikes "Eastside" Shiraz 2007
Pikes "The Dogwalk" Cabernet Merlot 2007

Pikes " The E.W.P." Shiraz 2006
Gaelic Cemetery Vineyard Shiraz 2006

Bluefin Toro

Tue, 10 Nov 2009 00:00:00 GMT

Waiting for the article

Fruits

Tue, 10 Nov 2009 00:00:00 GMT

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Japanese Style Pure Corn Soup

Tue, 10 Nov 2009 00:00:00 GMT

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Sanshou

Tue, 10 Nov 2009 00:00:00 GMT

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Awabi Croquette

Tue, 10 Nov 2009 00:00:00 GMT

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Natto

Tue, 10 Nov 2009 00:00:00 GMT

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Traditional appetizers

Tue, 10 Nov 2009 00:00:00 GMT

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Syuto

Tue, 10 Nov 2009 00:00:00 GMT

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Scampi

Tue, 10 Nov 2009 00:00:00 GMT

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Spanner Crab

Tue, 10 Nov 2009 00:00:00 GMT

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Lunch Box

Tue, 10 Nov 2009 00:00:00 GMT

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Fresh Sashimi

Tue, 10 Nov 2009 00:00:00 GMT

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Oysters

Tue, 10 Nov 2009 00:00:00 GMT

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Chestnuts

Tue, 10 Nov 2009 00:00:00 GMT

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Sake

Tue, 10 Nov 2009 00:00:00 GMT

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Will Studd, The host and executive producer of TV series "Cheese Slices"

Thu, 29 Oct 2009 00:00:00 GMT

Will Studd

Owner chef Akio Soga

Mon, 12 Oct 2009 00:00:00 GMT

waiting for the article

foodtourist.com

Tue, 06 Oct 2009 00:00:00 GMT

‘Hanabishi is the best Japanese food in Melbourne and possibly the best in Australia!

We construct our meals very carefully here trying to select a range of textures and flavours. The meal usually opens with complimentary pickled fish and vegetable dish that is immensely appealing. If you like to sample a range of smaller dishes then try the following.

We order the beautifully light and fresh horenso (spinach) topped with bonito flakes. We then move on to gyoza (dumplings) and maybe the gyusashi (thin slices of carefully-arranged raw beef with a vinegar and soy sauce dressing). We might then balance these against a dish of deep-fried small whitebait called shirauo. Then it is time for the moriawase (a mixture of sushi and sashimi) where the sashimi has been cut cleanly so that it provides an amazing sensation on the tongue and palette. If we are lucky they have fresh wasabi available. If you see other tables with small wooden graters carefully grating roots which look like horseradish, then you know it's available.

We might then try the chasoba salad of green tea noodles in a soba sauce and creamy dressing before embarking on the final dish of unaju. This is the prized grilled eel served on steamed rice in a lovely wooden box. The juices from the grilled eel seep into the rice making it a perfect end to the meal.

The service here is excellent and the wine list interesting. We particularly like the refined Yerinberg Chardonnay which is a perfect accompaniment for the food.’

Reviewed by Sue Dyson and Roger Mc Shane
http://www.foodtourist.com/FTGuide/Content/I116.htm

Seasonal Menu, October 2009

Mon, 05 Oct 2009 00:00:00 GMT

English - Click to View/Download (57 KB)
Japanese - Click to View/Download (84 KB)

Mietta's Guide to Australian Restaurants

Sun, 04 Oct 2009 00:00:00 GMT

‘A mixture of classical and minimalist Japanese design, this is one of Melbourne's finest Japanese restaurants. With the right advice, some excellent and unusual dishes can be tried. For a real treat book a small private room and order a special banquet in advance. Everything is done to the highest standards and is quite perfect.’

http://www.miettas.com.au/Australia/Victoria/Melbourne/Hanabishi.html

Foodgood Victoria

Sat, 03 Oct 2009 00:00:00 GMT

‘Hanabishi has consistently been top of the Japanese restaurant food tree, being awarded Best Japanese in The Age Good Food Guide for a few years running (including 2005)

Hidden away on King Street, in an area more known for the gentleman's clubs which populate the area, Hanabishi is an oasis of Japanese cuisine.’

http://www.foodgod.com.au/93

The Age - Epicure

Sat, 03 Oct 2009 00:00:00 GMT

‘Time and time again the Guide has claimed Hanabishi to be Melbourne's best Japanese restaurant.

First-time visitors arriving for lunch must wonder why when they step from charmless King Street into a room that could be home to any cuisine if it weren't for the sushi counter at the rear.

At lunchtime, when businessfolk are ploughing into set-price bento boxes, Hanabishi gives little away. It's only when you sit down to dinner - and the more extensive menu - that you realise why people rave.

It's not the room or even the service (which can be patchy); it's purely about the food.

One of the joys of a Japanese meal is the contrast between simple and complex courses, something that plays out well at Hanabishi.

A dish of wagyu beef is sensibly unadulterated, leaving the rich meat to speak for itself; other dishes are more complex, as in baked butterfish wrapped with aromatic wood, or an incredible special of scampi cut into chunks and deep-fried with potato shreds, arriving dry and crisp outside, meltingly hot and sweet within.

More variety would be welcome in the tuna- and salmon-heavy sashimi options, but the quality of the substantial tiles of fish (served in bamboo boats over ice) is outstanding.'

By The Age Good Food Guide 2006, October 26, 2005

http://www.theage.com.au/news/restaurant-reviews/hanabishi-japanese-restaurant/2005/10/26/1130302822548.html

De Groots Media - Best Restaurants of Australia

Sat, 03 Oct 2009 00:00:00 GMT

‘Undoubtedly one of Melbourne's best Japanese restaurants, Hanabishi is an ultra-popular, casual lunchtime bistro and a sublime dining experience in the evening. Many excellent and unusual dishes adorn Akio Soga's menu, all of them beautifully presented, each one a textural delight. If you are lucky you may get to try the fresh wasabi, hand-grated at the table.’

http://www.bestrestaurants.com.au/restaurants/VIC-Melbourne-hanabishi.aspx

City Search Melbourne

Fri, 02 Oct 2009 00:00:00 GMT

‘Hanabishi is always crowded at lunchtime because the soothing atmosphere is just the thing after a hectic corporate morning. It’s the impeccable hospitality, uncluttered lines, lots of warm dark wood, white and peacock blue walls… and then there’s the food which is the star attraction. Akio Soga’s cooking represents the best of Japanese cuisine – a blend of thoughtful aesthetics with seasonal ingredients, and a combination of tradition and courteous adventurousness. The bento boxes and the range of lunch sets are the common choice and no wonder, since they provide a full meal beautifully presented in red and black lacquered boxes.

They’re an easy and excellent option but don’t forget other possibilities such as sugitayaki (oven-cooked fish with the fragrance of Japanese cedar wood) or tempura. Even the miso soup is a treat. Wagyu is one of the specialities here, sometimes served shabu shabu (cooked in broth) or sukiyaki (sliced rare). The dinner banquets range in price according to ingredients; the most expensive includes wagyu and barramundi, scented with bamboo leaves and chestnuts, for which you will need to bring your best appetite.’

Reviewed by Rita Erlich, August 2007

http://melbourne.citysearch.com.au/restaurants/1137394146682/Hanabishi+Japanese+Restaurant

Prestige Magazine

Fri, 02 Oct 2009 00:00:00 GMT

‘It may be located on dodgy King Street, but don’t let that prohibit a trip to a traditional Japanese restaurant whose emphasis on freshness is second to none.
After 18 years, Soga still goes to the fish market every morning to inspect and handpick
his seafood like bluefin tuna toro for the day.

To him, nothing is more important than employing the right cooking methods and complementary elements, both of which serve to highlight the freshness of ingredients.

Dashing dishes: The presentation of Barrumundi Shiogama personifies the renowned
Japanese intricacy. A whole barramundi is deboned to perfection, wrapped in a crust
made of egg white and salt (the crust doubles up as a ‘kiln’) and enveloped in a bamboo leaf before being baked. This theatrical dish needed to be ‘broken into’ before tucking into a fish that had a hint of smokiness. A mild citrus tang was a delight to the palate. Condiments
of chilled chestnuts and caramelised walnuts balanced the zing and saltiness.

It may not be the best-looking fish in the ocean but the Patagonian toothfish transforms under the mastery of Soga. In Sugi-Ita Yaki¸ the chef wraps a slice in Japanese cedarwood before grilling it. The flesh was creamy and fragrant, and simply melted in the mouth.

Nothing can describe how the Grade 9+ wagyu beef (only Blackmore wagyu beef is used at the restaurant) dissolved once gently placed into the mouth. The first bite was ceremonious. One hardly needed a second before the slice ‘deliquesced’. Teeth sink into such tender texture, inviting an explosion of flavours to burst in the mouth. It was all at once smooth and buttery interlaced with Soga’s concoction of onion, soy and garlic sauce.‘

Reviewed by Germaine Lim, September 2008

Thank you again

Thu, 01 Oct 2009 00:00:00 GMT

I'll never finish to thank you for the wonderfull courtesy and professional cooperation.

My friends had a unforgettable evening in Melbourne.

Shannon Bennet

Tue, 29 Sep 2009 00:00:00 GMT

Shannon Bennet

Philippe Mouchel, former chief executive chef in Paul Bocuse Restaurant

Thu, 10 Sep 2009 00:00:00 GMT

n/a

Hi

Tue, 01 Sep 2009 00:00:00 GMT

Thanks for providing a great meal for the dinner. The subtle flavours and textures made each dish very enjoyable. Until this evening I had not had Sashimi or Patagonian tooth fish and I was most impressed. When I am next in Melbourne I will be making a booking for dinner.

Tetsuya Wakuda, Owner chef, Tetsuya's Sydney

Sat, 29 Aug 2009 00:00:00 GMT

Super star chef.

Thank you for your hospitality

Fri, 14 Aug 2009 00:00:00 GMT

Your great food, and great service, made our night very memorable.

I enjoyed every course, and the thought and care you went to in matching the food to the wine was very evident and appreciated.

Thanks again, I look forward to catching up with you again

Lindemans® Coonawarra Trio Dinner

Wed, 12 Aug 2009 00:00:00 GMT

Special function with wine maker Brett Sharpe

Lindemans Early Harvest Sparkling NV
Lindemans Hunter Valley Semillon
Lindemans Hunter Valley Chardonnay
Lindemans Limestone Ridge Shiraz Cabernet
Lindemans Pyrus Cabernet Sauvignon Merlot Cabernet Franc
Lindemans St George Cabernet Sauvignon

Lindemans Coonawarra Trio Dinner

Wed, 12 Aug 2009 00:00:00 GMT

Click to View/Download (144 KB)

Seasonal Menu (English)

Sun, 01 Mar 2009 00:00:00 GMT

We often change seasonal menu. Please refer following menus as example.

Sample 1 - Download Here (47 KB)
Sample 2 - Download Here (51 KB)

Seasonal Menu (Japanese)

Sun, 01 Mar 2009 00:00:00 GMT

Sample 1 - Download Here (110 KB)

Our New Website - Designed by Clue Design

Fri, 27 Feb 2009 00:00:00 GMT

I'm not only one of Hanabishi's staff, but also a fan of Hanabishi Restaurant.
Owner chef Akio concentrates on cooking to serve customers great dishes. That is only his objective and he is never interested in business and profits.

Di Stasio, Owner, Cafe Di Stasio and Di Stasio Wines

Sat, 29 Nov 2008 00:00:00 GMT

n/a

Pikes Wine Special Dinner

Wed, 23 Jul 2008 00:00:00 GMT

Special dinner with wine maker Neil Pike

Pikes Traditionale Riesling 2008
Pikes Luccio Pinot Grigio, Semillon, Sauvignon Blanc 2008
Pike & Joyce Chardonnay 2005
Pike & Joyce Pinot Noir 2006
Pikes The EWP Shiraz 2005

Best Japanese Restaurant

Sun, 18 May 2008 00:00:00 GMT

Best Japanese restaurant in Melbourne. The simplicity of the interior really makes you focus on the top quality, beautifully served and heartily cooked food. The Hanabishi banquet is a must-try at least once in a lifetime. You'll never taste anything that good again!

I appreciate your beautiful comment. Masa and all the staff at Hanabishi

Koimo

Mon, 12 May 2008 00:00:00 GMT

Koimo

Mukago

Mon, 12 May 2008 00:00:00 GMT

Mukago

Mcity

Wed, 03 Oct 2007 00:00:00 GMT

‘Hanabishi has pretty much all you could want in an authentic and refined restaurant. The entrance and interior greets you with soft wooden tones coloured by the warmth of toned down lighting.

Softly spoken Kimono dressed waitresses glide across the wooden floor to greet and show to your seat.

Chef Akio Soga does a brilliant job presenting and balancing the delicate flavours. Hanabishi has a fairly extensive menu, so a few visits are required to get the full picture - any excuse for me will do!

MUST TRY:Japanese Steak - Wagyu Premium, Sea Urchin (dissolves in your mouth), Soft Shell Crab’

Reviewed by Iriya, 07 November 2007

http://www.mcity.com.au/melbourne/eating/922/hanabishi

TUI Travel PLC - Asia Rooms

Fri, 06 Oct 2006 00:00:00 GMT

‘There are a large number of Japanese restaurants in Melbourne, Australia. One of the best Japanese restaurants in Melbourne is the Hanabishi Restaurant. It is located in King St. in Melbourne. This area is very popular for its nightclubs and bars. The Hanabishi Restaurant offers delicious and mouthwatering cuisines to its customers. The major attractions of Hanabishi Restaurant are the traditional tasty Japanese cuisines.

Hanabishi Restaurant is the perfect place to visit with friends and relatives. The Hanabishi Restaurant has beautiful and elegant interiors. The interiors of the Hanabishi Restaurant have a Japanese touch in it. It has wooden floors; the falls of the Hanabishi Restaurant is painted blue which makes the interior very stylish and elegant. The food in this restaurant is served in the traditional ceramic serving trays.

The Hanabishi Restaurant offers you gourmet dishes in the most traditional Japanese style. The main chef of this licensed restaurant is Akio Soga .At lunchtime this Hanabishi Restaurant is crowded by the office going customers. Seeing the popularity of this ultra popular Japanese restaurant “The Age Good Food Guide 2006” has awarded the Hanabishi Restaurant ‘one chef’s hat’ title.‘

http://www.asiarooms.com/travel-guide/australia/melbourne/what-where-to-eat-in-melbourne/japanese-restaurant-in-melbourne/hanabishi-melbourne.html

Australian Dining Out Reviews

Fri, 06 Oct 2006 00:00:00 GMT

‘One of the most authentic Japanese restaurants in Melbourne. Lovely ambiance, great service and even better food.’

http://www.ador.com.au/restaurantdetail.aspx?c=1&r=1882&restaurant_guide=Hanabishi_Japanese_Restaurant_Melbourne

Eat and Drink

Fri, 06 Oct 2006 00:00:00 GMT

‘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.’

http://www.eatanddrink.com.au/details_establishment.cfm?id=1886&m=r&i=Search

AOL Travel, Real Travel, Travel Muse

Fri, 06 Oct 2006 00:00:00 GMT

‘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.’

http://travel.aol.com/travel-guide/Hanabishi-Melbourne-restaurants--Australia:84:259258

http://realtravel.com/f-19955-melbourne_restaurant-hanabishi

http://www.travelmuse.com/pois/AU/07/dining/hanabishi

Feelin' Foodie

Sun, 20 Apr 2003 00:00:00 GMT

‘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.’

Reviewed by on 20 April 2003

http://www.feelinfoodie.com/reviews/hanabishi.php

Fodor's Restaurant Reviews

Sun, 06 Oct 2002 00:00:00 GMT

‘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.’

http://www.fodors.com/world/australia-and-the-pacific/australia/melbourne/review-138832.html

Nine MSN – Your Restaurants

Sat, 06 Oct 2001 00:00:00 GMT

‘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.’

http://yourrestaurants.com.au/guide/hanabishi_japanese_restaurant/

Mietta's Eating and Drinking in Melbourne 2000

Fri, 06 Oct 2000 00:00:00 GMT

‘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.’

http://www.miettas.com.au//archive/guide2000/hanabishi192.html