One Night Only With Tamura Saké Bar and Robata

Fitzroy’s Tamura Saké Bar has long been a go-to for saké, vinyl and izakaya-style cooking, while Robata approaches Japanese flavours from a more distinctly Melbourne angle, centred around smoke, fire and the grill. On Tuesday June 16, the two venues are coming together for a one-night-only dinner backed by Asahi Super Dry.

The four-course menu will split duties across both kitchens. Tamura owner Fumi Tamura and chef-owner Takako Tamura will lead snacks and entrees, serving dishes like tako wasa (octopus marinated in wasabi oil), steamed eggplant in tosazu, and mackerel with curry vinegar on toast. Then chef Lily McGrath and the Robata team will take things towards the charcoal, with stuffed chicken maryland served with an Asahi Super Dry beer blanc, alongside fried buckwheat and prawn balls, and Jerusalem artichokes with artichoke miso.

Dessert comes from Robata pastry chef Sayaka Otsu, who’s preparing miniature taiyaki and filled mochi to finish.

Guests will be welcomed with a whisky-based cocktail before moving on to perfectly poured Asahi Super Dry on tap throughout the evening. DJ Fumi will also be on the decks, spinning vinyl sourced from Japan with a mix of jazz, city pop and upbeat tracks that reflect Tamura’s signature atmosphere. McGrath is also experimenting with turning excess beer into a house-made vinegar that may find its way onto the menu.

The dinner takes place from 6pm on Tuesday June 16 at Robata. Tickets are $150 per person, with bookings opening Friday May 29 on Robata's website.

This article is produced by Broadsheet in partnership with Asahi Super Dry, for audiences 18+ only. Please drink responsibly.