Kazuki’s is one of the city’s best fine diners. Now, it’s reopened for takeaway. There’s a variety of finish-at-home meals here, and the vibe of the menu has been dialled down from formal to comfort-casual. There’s classics such as roast Wagyu rump and seafood chowder. For dessert, opt for the mirin and miso caramel pie. View the menu here.
Kazuki’s is by husband and wife team Saori and Kazuki Tsuya, who transported the Euro-Japanese fine diner to Lygon Street from Daylesford in 2018. Choose from two, three, five or seven courses of thoughtfully crafted but punchy Euro-Japanese plates (only five or seven courses on weekends), most of which focus on a single ingredient gently lifted by a few small accompaniments.
There’s a Moreton Bay bug dumpling doused in a buttery sake and ponzu sauce. And lightly cured kingfish with a white soy and buttermilk dressing, crisp fish skin and pomelo. And a just-cooked slab of aged duck with radicchio, blackberry and shiitake. House-made sourdough comes with pitch-black seaweed butter.
Add snacks at $5 a piece. A single raw pipi arrives in the shell, salty with soy and bright with ginger. Chicken liver is piped into a savoury choux, its richness staved off with a plum and umeshu gel. Everything arrives on beautiful charcoal crockery imported from Italy.
The wine, sake and spirits list is 22 pages. A few wines by the glass are $15, but a good selection of the list runs well beyond $200. The list covers mainstream producers and some more adventurous and unexpected drops. There’s also sake served in hand-blown glasses, and a good Japanese whisky section that ranges from Nikka from the Barrel, to an 18-year Yamazaki single malt from Suntory.
The design of the space is a big change for the Tsuyas. The interior of the moody 30-seat room has high ceilings, soft grey-blue tones and gentle lighting; it feels like stepping into a – very zen – friend’s living room.