Hanabishi

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

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

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