Kazuki, a Japanese-inspired modern bistro is the brainchild of chef and owner Kazuki Tsuya, whose impressive resumé includes foodie heavyweight names such as The Lake House and France Soir. Kazuki's menu fuses contemporary Australian and Japanese cuisine. After spending nine years in Daylesford, Tsuya has moved to Lygon Street in Carlton.
The new interiors, designed by Design Office (Higher Ground, Congress, Marta), focuses on traditional Japanese elements - be greeted with soft gray tones and accents of Japanese elm, granite and leather touches. Tuck into scrumptious Japanese-European dishes such as Kingfish Sashimi with Buttermilk, Finger Lime, White Soy and Ginger; Uni served on russet potato chip with beluga caviar and cultured cream; and Sher Wagyu Flank cooked over coals with smoked eel and port wine reduction.
Desserts tread similar cross-cultural territory, with the likes of a dark chocolate tart with gianduja ganache, hazelnuts and miso caramel; plus a yoghurt sorbet with yuzu and verbena curd with Anzac biscuit crumb both appearing.
