Melbourne

Kisume (CBD)

June 15, 2019

“Whatever it is you’re seeking won’t come in the form you’re expecting.” ― Haruki Marukami

Taking a seat at the Kisume Chef’s Table is an experience.  I don’t know if words can come close to describing the other-worldly delicious mouthfuls that arrived in front of me that night. For that reason, this post will be a pictorial one.

The chefs table

 

Cured salmon tart, wasabi creme fraiche

 

Tuna nigiri, garlic, ume

 

Seared calamari nigiri, spring onion

Claire de Lune oyster, leek, ginger

 

Scallop nigiri, lime salt, dried kombu

 

Abalone shabu shabu nigiri, mustard mayo

 

Lemon cured King George whiting hako sushi

 

Smoked swordfish sashimi, micro herbs

 

Mud crab, caviar, soy crisp

 

Cured mackerel choux, anchovy miso

 

Scampi nigiri, 4 kinds of caviar

 

Moreton bay bug tempura handroll. It’s wrapped up like a gift.

 

Double toro nigiri, foie gras

 

Wagyu nigiri, quail egg, black truffle

 

Storm clam broth, inaniwa udon

 

Sakura mochi with frozen white chocolate and strawberries

Wow.

 

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

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